Ambur Biriyani is one of the famous Biriyani in South India. In due course of time, Arcot Biryani has now become Ambur/ Vaniyambadi Biriyani, reflecting the strong culinary credentials of these towns in Vellore. Ambur and Vaniyambadi being called as Leather cities of South India, It is equally famous for its authentic Tamilnadu Arcot Muslim Style Biriyani. This biriyani is a twisted version from the Kitchen of Nawabs but noteworthy for its spiciness.
Ambur Biriyani has a unique style of cooking where the rice and meat are cooked separately in Dum Style. Traditionally, both cooked meat and rice and kept together in a covered vessel with hot coal at the top and at the bottom. The lid of the vessel is sealed with a flour paste, to ensure that the fragrance and flavours are well-sealed within. According to me, the unique Dum technique takes Biryani to another level.
Another major factor behind this tasty biriyani is the rice variety used - a small grain of fragrant rice ‘Seeraga samba’ is widely used for Ambur Biriyani. Seeraga Samba is one prevalent rice variety used in South India for Biriyanis. But Basmati Rice also works equally well. Ambur Biriyani recipe has a secret ingredient and that is curd/yoghurt. Experienced cooks, add curd to heated oil/ghee at its initial stage. This makes the texture of the rice so soft and light. Some recipes also call for dry chillies soaked in hot water, and then they are ground along with the masala paste.
The memory of Biriyani commemorates Muslim Weddings and Id for me. I love the taste of those wonderful biriyanis and I am sure to say that it's quite difficult to get such flavour filled soft biriyanis anywhere else. Ambur Biriyani is quite synonymous with Mutton/Beef/Chicken, but it can also be prepared with classic Vegetables/Mushroom. This serves as a quick one-pot meal on a weekday, also it's one best thing for lunch boxes too.
Coming to lunch box story, I never used to take non-vegetarian food to school. I had quite a few vegetarian friends in my class that I usually avoid such food in my lunch box. So if it had to be one special lunch which I would anticipate then it would be Vegetable Biriyani. The aroma it brings when we open the lunch box makes noteworthy turn heads and comments from classmates. Oh! You have bought a Biriyani today. I can never forget the nostalgic irresistible whiff of my lovable Biriyani. The highlight of this story that it vanishes off from the lunch box within seconds. Knowing the fact, my mom always makes sure to pack some extra servings in my lunch box. Her speciality is to add a few fried Bread Pieces in Vegetable Biriyani.
Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
Soak the washed rice for about 20 - 30 minutes.
Clean and cut the Vegetables into desired sizes.
Soak Dry Red Chillies in few tablespoons of hot water.
Grind it along with Ginger and Garlic, keep it aside.
Heat Oil in a pan once heated pour in the curd.
Simmer the flame and wait until it stops spluttering.
Splutter the ingredients mentioned under ' Spices' until aromatic on a very low flame.
Add finely chopped Onions and saute until it turns translucent.
Add Ginger-Garlic and Dry Red Chilli Paste to the above and saute until fragrant.
Add finely chopped Tomatoes and cook until it turns soft.
Add slit Green Chillies and fry for a while.
Add the Vegetables along with salt and mix well.
Leave this on a low flame until Vegetables are half cooked.
Cook the Rice with a dash of salt, in a separate vessel until 3/4 done and then drain the excess water.
In a heavy-bottomed Vessel, arrange the Vegetable Mix and cooked rice in layers.
Melt and Sprinkle the ghee as you layer the rice and the vegetable mix.
Finally, sprinkle finely chopped Mint and Coriander Leaves.
Sprinkle in the Lemon Juice over the layer.
Cover the vessel with a lid.
Seal the brim of the lid and vessel with the flour dough.
Cook this on a very low flame for about 10 minutes in 'Dhum'.
Once done leave this untouched for about 20-30 minutes.
Just before serving, scrape off the dough and remove the lid.
Drizzle few teaspoons of Ghee and mix it well.
Serve Ambur Vegetable Biriyani hot with Curd-Onion Raitha and Kathirikai Pachadi.
NOTES :
The same recipe can be prepared with Mutton/Beef/Chicken/Prawns instead of Vegetables in the Biriyani. Cook the Meat with the Masala and then combine it with cooked rice.
Adjust the cooking time suitable for the meat used.
Can use Red Chilli Powder instead of soaked Dry Red Chillies.
Adjust the amount of spices to your preference.
I usually cook biriyanis with Basmati Rice, as it's difficult to get Seeraga Samba here.
Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
This is to avoid rice getting burnt at the bottom of the vessel.
Can prepare this Biriyani with Mushroom/Soy Chunks instead of Meat/Vegetables.
Normally vegetables like Carrot, Beans, Green Peas, Cauliflower, Potatoes are used.
Can add Vegetable like Chow-Chow, Turnips, English Gourd etc., along with the above vegetables.
SOYA CHUNKS BIRIYANI - MEAL MAKER BIRIYANI
"Soya Chunks Biriyani/Meal Maker Biriyani" is a twist given to a Tamil
Nadu style Biriyani with a simple addition of marinated and soaked Soya Chunks. As far as I remember, Soya Chunks, hit the Indian market in the early 80's, & was marketed in the name of Meal Maker. My Mom got so obsessed about it that she started to frequent dishes made with it. She also went along to grind it along with Wheat flour(for making Chapatis) saying that it is loaded with Protein. Ya, it's true, Soya is rich in protein. Soya Chunks are the byproducts left after extracting soybean oil and have a rough texture when left dry.
When you are in a mood for a twist while making Biriyani and if you are into a Vegetarian Version, then Soya chunks does total justification in a Biriyani. As my kids say there is nothing called a Vegetable Biriyani... they say it is some version of a compromise when it comes to Biriyani. But Vegetarian or Non-vegetarian, Biriyani is always a Biriyani. And for all veggie lovers, this Soya Chunks Biriyani can turn out into a delectable version of Biriyani.
Soya Chunks Biriyani is an easy Biriyani recipe which can be prepared as a one-pot
meal in a pressure cooker or in a rice cooker. The method of making
this Soya Chunks Biriyani is very simple and can be cooked within 30 minutes. I
have marinated the soaked Soya Chunks before adding it
into the Biriyani and I have used Coconut Milk along with water to cook
this Meal Maker Biriyani, which makes the dish more exotic & rich.
Soya Chunks Biriyani is one simple recipe which can be quickly fixed up for a weekday Lunch Menu and also suits best to be packed for Lunch to School or Office. Serve it along with Boiled Eggs and Curd-Onion Raitha for a simple yet complete meal.
Take a Cup of Soya Chunks/Meal Maker, wash it for about 2-3 times.
Then pour in boiling hot water to the Soya Chunks.
Soak it for about 20-30 minutes.
It would have absorbed the water and would have doubled in size.
Once soaked, squeeze out the Soya Chunks.
Squeeze well to remove any excess water from the Soya Chunks.
Now add all the ingredients mentioned under "To marinate" to the soaked and squeezed out Soya Chunks.
Mix well until the soya chunks are well coated with the marinade.
Leave it aside for about 20-30 minutes.
For Soya Chunk/Meal Maker Biriyani:
Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
Soak the washed rice for about 20 - 30 minutes.
Grind the ingredients mentioned under ' For Biriyani Masala' into a fine paste & keep it aside.
Heat Ghee & Oil in a heavy bottomed pan or in a Pressure cooker.
Sauté finely chopped Onions and saute until it turns translucent.
Add Garlic Cloves and Green Chillies slit into two and fry for a while.
Add the ground Biriyani Masala Paste to the above and sauté until fragrant.
Now add Turmeric Powder, Red Chilli Powder and fry it on a low flame for a few minutes.
Add finely chopped Tomatoes and cook until it turns soft & oil separates from the masala.
Now add the marinated Soya Chunks and give a quick stir.
Pour 1 Cup of Curd/Yogurt to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
Sprinkle a handful of Mints and Coriander Leaves.
Pour in the Thick Coconut Milk and cook this on a low flame for a few minutes.
Pour Lemon Juice along with Salt and Mix well.
In a separate pan, boil the 11/2 Cups of Water and pour it into the Soya Chunks Biriyani Mix.
I have used 1:11/2 Cups of Rice: Water Ratio. So for 2 Cups of Rice 21/2 Cups of Water + 1/2 Cup of Curd.( I have substituted 1 Cup of Water with Thick Coconut Milk)
Cover the lid of the pressure cooker and cook for one full whistle.
Meanwhile, heat a Chapati Griddle on a high flame for a few minutes, or until the griddle is very hot.
While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
Cook for another 15 - 20 minutes.
After 20 minutes, switch off the flame and leave the pressure cooker
on the stovetop untouched, until the pressure is totally released.
Once cooked, add the remaining Ghee to the Soya Chunks/Meal Maker Biryani and fluff-up the rice gently.
Serve Soya Chunks/Meal Maker Biryani along with a boiled Egg, Curd-Onion Raitha for a simple yet complete Meal.
Or serve it along with Kathirikai Pachadi or any preferred vegetarian or non-vegetarian side dishes.
SOYA CHUNKS BIRIYANI - MEAL MAKER BIRIYANI
NOTES:
Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani.
Soaking the rice helps in getting perfectly cooked rice.
Use the water ratio to suit the type of rice you are using.
Usually, 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
For a softer version, add some extra water(1/2 Cup preferably).
Soak the Soya Chunks in boiling hot water and once soaked make sure to squeeze it out well before marinating it.
Marinating the Soya Chunks helps to add flavour and essence into it. Otherwise, Soya Chunks may taste bland in the Biriyani.
Substitute 1 Cup of water for Curd.
Adjust the amount of Green Chillies to suit your spice level.
Adjust the amount of spices to your preference.
Use ample of Ghee while cooking Biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
Adding lemon juice is to avoid rice from getting sticky.
The same recipe can be prepared with Mutton/Beef/Chicken or convert
it into Vegetable Biriyani by adding your preferred Classic Vegetables
in the Biriyani.
Adjust the cooking time suitable for the meat used.
Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
This is to avoid rice from getting scorched at the bottom of the vessel.
Close-up of Chicken Idiyappam Biriyani on a banana leaf
Idiyappam Biryani: Turn Leftovers into a Royal Meal (Quick String Hopper Recipe)
South Indian Chicken Biriyani with a Twist!
Idiyappam Biriyani, or String Hopper Biriyani, is where two South Indian favourites come together in one irresistible plate — delicate rice noodles meet spiced chicken masala! A quick-fix version of Biriyani, this recipe is perfect for turning leftover idiyappams into a royal meal. Whether for breakfast, lunch, or dinner, this dish is a celebration in itself — comforting, aromatic, and loaded with nostalgic South Indian vibes.
The South Indian Twist: Ultimate Idiyappam Biryani That Fussy Eaters Devour
The smell of Biriyani alone can turn any day into a celebration. Back home, no weekend was complete without the scent of ghee and spices wafting through the house. I first made this Idiyappam Chicken Biriyani when my kids came back from India raving about it — they’d tried it at a friend’s place and insisted I recreate it.
Now, they aren’t big fans of Idiyappam, but this version? They devoured it. That’s when I knew — this one’s a keeper.
Why You’ll Love This Recipe
Quick to Make: Ideal for when you’ve got leftover or store-bought idiyappams.
Packed with Flavour: Ghee, mint, coriander, and tender chicken — enough said!
Comfort Food with a Twist: The familiar Biriyani flavour but softer, lighter and beautifully aromatic.
One-Pot Wonder: Everything blends together in one pan — perfect for busy days.
Family Favourite: Even the fussy eaters won’t say no!
This Idiyappam Chicken Biriyani is a clever South Indian fusion recipe — a perfect leftover Idiyappam idea when you crave a quick Biriyani without rice.
Idiyappam Biriyani Recipe Overview:
Cuisine - South Indian (Tamil Nadu)
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 3–4
Author - SM @ Essence of Life - Food
Time Estimate:
Preparation Time - 25 – 30 Minutes
Cooking Time - 30 – 45 Minutes
Craving More Biryani Grandeur? If you loved this quick, flavorful twist, explore a Complete Biryani Collection in Essence of Life - Food, featuring the rich, traditional Biriyani and more unforgettable weekend feasts!
How to Make Perfect Idiyappam Biryani at Home (Detailed Step-by-Step Guide)
String Hopper Biryani with Chicken Curry side
Ingredients for Idiyappam Chicken Biryani
To Cook Chicken:
1/2 Kg Chicken
1/2 Teaspoon Turmeric Powder
1 TeaspoonRed Chilli Powder
1/2 Teaspoon Garam Masala
Salt to Taste
1/2 Cup Water
Whole Spices:
2 Sticks Cinnamon(1" piece)
5–6 Cloves
5–6 Cardamom
1 Teaspoon Fennel Seeds
1 Bay Leaf
For Idiyappam Biriyani:
4 cups Idiyappam shredded (cold or leftover works best)
1 Big Onion (finely chopped)
4-5 Green Chillies
1 Tablespoon Ginger
6–7 Cloves of Garlic
1 Big Tomato (chopped)
1/2 Teaspoon Turmeric Powder
2–3 Teaspoon Lemon Juice
A handful of Coriander Leaves
A handful of Mint Leaves
2 Tablespoons Ghee / Clarified Butter
2 Tablespoons Oil
Salt to Taste
Full spread of the Idiyappam Biriyani meal
Method : Step-by-Step Cooking Instructions
Step 1: Preparing the Idiyappam
Cook or steam Idiyappams and allow them to cool completely.
Shred gently into fine strands.
Use cold or refrigerated Idiyappam for best results.
Pro Tip: Never shred the Idiyappam when hot — it turns mushy and sticky, ruining the fluffy texture of the biryani.
Step 2: Cooking the Chicken
Wash and cut the chicken into small pieces.
Add turmeric, red chilli powder, garam masala, salt, and water.
Cook until tender and juicy.
Once cooked, set aside and reserve the stock.
Pro Tip: Marinate the chicken for 2–3 hours (or overnight) for enhanced flavour and succulence.
Step 3: Preparing the Biriyani Base
Grind green chillies, ginger, and garlic into a fine paste.
Heat ghee and oil together in a wide pan
Add all the whole spices — let them splutter on low flame till fragrant.
Add chopped onions and sauté till translucent.
Add the ground paste and fry till raw smell disappears.
Add turmeric powder, then the tomatoes — cook till soft and the oil separates.
Stir in coriander and mint leaves.
Add the cooked chicken pieces, mix gently, and adjust salt.
Pro Tip: Adding both ghee and oil gives that authentic, deep, restaurant-style texture and irresistible aroma.
Step 4: Combining It All - the Idiyappam Biriyani
Add the shredded Idiyappam to the chicken masala.
Mix gently without breaking the strands.
Sprinkle lemon juice and toss well on low flame for 3–4 minutes.
Let the flavours infuse completely before serving.
Pro Tip: Don’t over-mix — the joy of this Biriyani lies in soft, separate strands of Idiyappam coated with spicy masala.
Pro Tips & Notes
Texture Secret: Always use refrigerated Idiyappam for the best texture that won't clump together.
Shortcut Alert: Leftover chicken curry or roast works brilliantly for a super-quick version.
Optional Rich Finish: A drizzle of coconut milk towards the end gives a rich finish (optional but heavenly).
Vegetarian Twist: Absolutely! Substitute chicken with a colourful mix of vegetables like carrots, beans, green peas, cauliflower, or potatoes — just as you would for a classic Vegetable Biriyani (Find the full recipe here!). You can also try it with mushrooms, paneer, or soya chunks for a richer, protein-packed version.
Going Veggie? Don't miss out on the spice! Learn how to perfectly execute the vegetarian version by visiting a full collection of Classic Vegetable Biriyani Recipes for the best meatless results!
However you serve it — this dish always brings a sense of home, warmth, and those Sunday-lunch vibes back to the table.
Storage Suggestion
Store leftovers in an airtight container and refrigerate.
Stays good for up to 2 days.
Reheat with a splash of water or ghee to revive the softness.
❓ FAQs
Q: Can I make this Biriyani vegetarian?
Absolutely! Substitute chicken with a colourful mix of vegetables like carrots, beans, green peas, cauliflower, or potatoes — just as you would for a classic Vegetable Biriyani. You can also try it with mushrooms, paneer, or soya chunks.
Q: Can I use store-bought Idiyappam?
Yes, they work great — just ensure they’re not over-steamed or soggy.
Q: Can I make this Idiyappam Biriyani with Vermicelli/Semiya?
Yes, absolutely! Just cook the vermicelli as per the packet instructions and drain well. You can follow the same masala and layering process. It turns out equally delicious — a lighter, quicker version of the traditional Idiyappam Biriyani.
Q: Can I use Rice Noodles instead of Idiyappam?
Yes! I often make this same recipe — and even my Lemon Sevai — using rice noodles. They soak up the masala beautifully and give a lovely chewy texture. Perfect when you’re out of Idiyappam or just want to try something different.
Q: Can I skip the whole spices?
You can, but you’ll lose that signature biryani fragrance.
Q: Is this a traditional dish?
It’s a modern twist inspired by traditional Tamil flavours — comfort food meets creativity!
Recipes You Might Like
If you enjoyed this Idiyappam Biriyani, here are a few more comforting South Indian dishes you’ll love — each with its own story, spice, and soul
Kappa Biriyani (Tapioca Biriyani) – A Kerala favourite made with mashed tapioca and spiced meat. Rustic, hearty, and pure nostalgia on a plate.
Kothu Idiyappam – Think of it as Idiyappam’s wilder cousin — chopped, tossed, and bursting with flavours! (Coming soon!)
Lemon Sevai / Lemon Idiyappam – A quick, tangy twist to the traditional string hoppers. Perfect for busy mornings or light dinners.
Mutton Biriyani – My Style – My signature take on the royal biriyani — slow-cooked, aromatic, and indulgently rich.
Fluffy texture of the String Hopper Biryani
A Celebration on a Plate
There’s something utterly soulful about a recipe born from leftovers and love. This Idiyappam Biriyani brings together the simplicity of idiyappam and the grandeur of biriyani — humble roots, royal results. Whether you make it on a lazy Sunday or for a festive gathering, it’s bound to be the star on your table.
So next time you have some leftover Idiyappam — don’t just reheat. Reimagine it.
VEGETABLE BRINJI RICE
Vegetable Brinji Rice - aromatic, flavour-filled, rich rice dish cooked with ample of spices, Coconut Milk and ground Coconut paste. This is a deliciously rich dish, a sibling of the one & only Biriyani. But what makes this Brinji Rice unique and different from Biriyani is that the Rice is cooked in Coconut Milk/ground Coconut Paste. Usually, Brinji Rice is cooked as such or along with Vegetables.
The first time I came across with this Brinji Rice was during our House Warming Ceremony. I still remember the aroma and richness of the dish. Though being a simple Vegetable Rice Dish, it had done complete justice in capturing my taste buds. The cook had added ground Coconut & Spice paste. They had added a tinge of the same Coconut paste in Onion-Curd Raitha which was served along with this Vegetable Brinji Rice. It tasted awesome and to date, I remember the wonderful taste of that Brinji Rice & Raitha. Then when I came across with a recipe of Brinji Rice in a Tamil Magazine. I tried it and I felt it similar to the Vegetable Biriyani, but with a unique flavour and an incredible texture.
After few corrections, until I thought I got the same taste as the Brinji Rice cooked for our House Warming Ceremony, I finally got stuck to the recipe which fancied my taste buds. I usually cook this Brinji Rice with Jeeraga Samba/Basmati Rice. I recently got a packet of Chinigura Rice from Indian Stores and was waiting to cook something with that rice. Then it occurred to me that Vegetable Brinji Rice would be a good choice. So this recipe is cooked with Chinigura Rice and the Rice: Water Ratio I used was 1:11/2 Cups.
I often cook this Vegetable Brinji Rice in a Rice Cooker. I sauté all the ingredients in a pan, then transfer it into the Rice cooker along with the boiled Water & Coconut Milk. It can also be cooked in a Pressure Cooker. Allow it to cook for a whistle on a high flame and then lower the flame and cook for another 10–12 minutes. The Rice Water Ratio - 1: 11/2 cups, suits well for both the methods. But cooking in a Sauce Pan is more flexible. Fewer ingredients and very less time to cook is the highlight of this one-pot meal. Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish.
Cuisine -South Indian
Course - Main
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM
Preparation Time - 10-15 Minutes
Soaking Time - 15 - 20 Minutes.
Cooking Time - 20 - 30 Minutes
HOW TO COOK VEGETABLE BRINJI RICE
VEGETABLE BRINJI RICE
INGREDIENTS:
For Vegetable Brinji Rice:
Chinigura/Jeeraga Samba Rice/Basmati Rice - 2 Cups
Carrot - 1/2 Cup
Beans - 1/4 Cup
Green Peas - 1/4 Cup
Potato - Few Pieces
Onions - 1 No.
Green Chillies - 3-4 No's.
Coriander Leaves - Few
Mint Leaves - Few Coconut Milk - 1 Cup
Water - 2 Cups
Salt - To Taste
Ghee - 1 Tablespoon
Wash the Jeeraga Samba/Basmati rice until the water runs clear.
Soak the rice for 20 minutes.
Boil the water and keep it aside.
Peel and dice Carrots & Potatoes into small Cubes, Cut Beans into 1/2" long pieces & keep it aside.
Wash and drain the Green Peas.
Grind the ingredients mentioned under 'For Coconut Paste' into a fine paste.
METHOD:
Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
Add finely chopped Onions and Green Chillies, slit into two, to the above and sauté until onions turn translucent.
Add the ground Coconut Paste and sauté until the raw flavour goes, and it turns fragrant.
Now add in the chopped Vegetables and give a quick stir.
Drain the soaked Rice and add it to the above.
Fry this for about 5–7 minutes on a very low flame.
Pour in the Coconut Milk, boiled Water, Salt and mix well.
Allow it to boil.
Add finely chopped Mint & Coriander Leaves.
Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
Allow it to cool for a few minutes.
Add the remaining 1 Tablespoon of Ghee to the cooked Brinji Rice and fluff it up.
Serve Vegetable Brinji Rice with Curd-Onion Raitha along with any kind of vegetarian or non-vegetarian curries.
VEGETABLE BRINJI RICE
NOTES:
I have used Chinigura Rice in this recipe. Can use Basmati Rice / Jeeraka Samba(Kaima)* rice for this dish.
Can substitute half the amount of Ghee with Oil.
Adding Mint and Coriander Leaves are purely optional.
Adjust the number of Green Chillies to suit your spice preference.
I have added both Ground Coconut Paste & Coconut milk to cook this Vegetable Brinji Rice.
If you do not prefer to add Coconut Paste, avoid Coconut & grind the other ingredients into a fine paste and follow the process.
*Jeeraga Samba/Kaima/Jeerakasala rice is a short-grain rice, commonly used in some parts of South India & Sri Lanka for making biriyani and ghee rice. This rice makes the Biriyani unique. It is called as Jeeraka Samba Rice in Tamilnadu. You can use Basmati rice/Chinigura Rice instead. If the rice is old enough, then the perfect Rice Water Ratio would be 1:11/2. But some quality of rice requires 13/4 Cups of Water for 1 Cup of Rice. Adjust accordingly.
PRAWN BIRIYANI RECIPE - ERAL BIRIYANI
"Prawn Biriyani/Eral Biriyani" is a twist given to a Tamil Nadu style Biriyani with a simple addition of marinated and pre-cooked Prawns/Shrimps. If you love Seafood and then this recipe is sure to fascinate your taste buds. It is only after living in Malaysia that I started cooking Prawn Biriyani, the reason is the availability of the fresh catch in the market.
The smell and taste of Biriyani, even the thought of Biriyanis brings along a mood of celebration into my mind. Whether it's an occasion, festival, birthday or a weekend, most of the time we end up cooking Biriyani at home. Prawn Biriyani is one of the delectable version of Biriyani with total justification. Perfectly cooked Rice and Prawns/Shrimps with the right amount of spices and flavourings add a crown to this top-notch dish teasing your taste buds, all the way making you a die-hard fan of this Prawn Biriyani.
This is an easy Biriyani recipe which can be prepared as a one-pot meal in a pressure cooker or in a rice cooker. The method of making this Prawn Biriyani is very simple and can be cooked within 30 minutes. I have marinated the Prawns and have shallow fried it before adding it into the Biriyani and I have used Coconut Milk along with Water to cook this Prawn Biriyani, which makes the dish more exotic & rich.
Cuisine - South Indian
Course - Main
Spice Level - Medium
Difficulty - Medium
Serves - 3- 4
Author - SM
Preparation Time - 15-20 Minutes
Marination Time - 20-30 Minutes
Soaking Time - 20 - 30 Minutes.
Cooking Time - 20 - 30 Minutes
Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
Soak the washed rice for about 20 - 30 minutes.
Grind the ingredients mentioned under ' For Biriyani Masala' into a fine paste & keep it aside.
Clean, De-shell & De-vein the Prawns/Shrimps.
Wash it and drain it in a colander.
Marinate the Prawns/Shrimps with the ingredients mentioned under 'To Marinate' and leave it aside for 20-30 Minutes.(Can be left marinated overnight in a refrigerator).
Heat Oil in a pan and Shallow fry the marinated prawns until 3/4 done.
Fry the Prawns/Shrimps on a low flame, otherwise the Prawns may turn rubbery.
Prawns may tend to ooze out water, cook until all the water is absorbed.
Remove the shallow-fried Prawns from the Oil and keep it aside.
Heat the remaining Oil used for shallow frying the Prawns for making Biriyani.
Add 1/2 the amount Ghee to the above Oil and heat it.
Saute finely chopped Onions and saute until it turns translucent.
Add Garlic Cloves and Green Chillies slit into two and fry for a while.
Add the ground Biriyani Masala Paste to the above and saute until fragrant.
Add Turmeric Powder, Red Chilli Powder and fry it on a low flame for few minutes.
If you have any leftover marinade, add it to the above masala at this stage and cook for a few minutes.
Add finely chopped Tomatoes and cook until it turns soft & oil separates from the masala.
Add the shallow-fried Prawns and give a quick stir.
Pour 1 Cup of Curd/Yogurt to the Masala and mix well, leave this on a low flame until the Mix turns a bit dry.
Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
Sprinkle a handful of Mint and Coriander Leaves.
Pour in the Thick Coconut Milk and cook this on a low flame for few minutes.
Pour Lemon Juice along with Salt and Mix well.
In a separate pan, boil the 11/2 Cups of Water and pour it into the Prawn Biriyani Mix.
I have used 1:11/2 Cups of Rice: Water Ratio. So for 2 Cups of Rice 21/2 Cups of Water + 1/2 Cup of Curd.( I have substituted 1 Cup of Water with Thick Coconut Milk)
Cover the lid of the pressure cooker and cook for one full whistle, then lower the flame and cook for 15 - 20 minutes.
Meanwhile, heat a Chapati Griddle on a high flame for a few minutes or until the griddle is very hot.
While lowering the flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
After 20 minutes switch off the flame and leave the pressure cooker on the stovetop untouched, until the pressure is totally released.
Once cooked, add the remaining Ghee to the Prawn Biryani and fluff-up the rice gently.
Serve Prawn Biriyani/Eral Biriayni along with Curd-Onion Raitha and Kathirikai Pachadi or any preferred vegetarian or non-vegetarian side dishes.
PRAWN BIRIYANI RECIPE - ERAL BIRIYANI
NOTES:
Well-seasoned Basmati / Jeerakasamba Rice plays a vital role in the texture of Biryani.
Soaking the rice helps in getting perfectly cooked rice.
Use the water ratio to suit the type of rice you are using.
Usually, 1:11/2 Cups of Rice Water Ration is perfect for Basmati and Jeeraka Samba Rice.
If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
For a softer version add some extra water(1/2 Cup preferably).
Substitute 1 Cup of water for Curd.
Adjust the amount of Green Chillies to suit your spice level.
Adjust the amount of spices to your preference.
Use ample of Ghee while cooking Biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
Adding lemon juice is to avoid rice from getting sticky.
The same recipe can be prepared with Mutton/Beef/Chicken or convert it into Vegetable Biriyani by adding your preferred Classic Vegetables in the Biriyani.
Adjust the cooking time suitable for the meat used.
Can keep a hot Griddle/Tawa beneath the vessel while cooking the Biryanis in Dhum.
This is to avoid rice from getting scorched at the bottom of the vessel.
Why Kerala is the Ultimate Destination for Christmas and New Year Celebrations
If there's one place I always dream of visiting during the festive season, it’s Kerala — especially during Christmas or Onam. The charm of Kerala's celebrations is undeniable, and it truly feels like "home" no matter where I am in the world. After all the travel restrictions and the pandemic, I’ve found myself missing India more than ever. As my husband often says, “The true spirit of Christmas can only be felt once you step into God’s Own Country.”
As soon as you cross the Palakkad border, the festive atmosphere sweeps over you. Homes are adorned with sparkling stars, twinkling lights, and beautiful decorations. If you happen to be in Cochin during this time, you'll be mesmerised by how the city lights up, creating an enchanting and festive glow. The entire place feels alive with the spirit of the season — it's the perfect blend of tradition, joy, and warmth.
Feeling the Christmas Vibe in Kerala?
If you’re looking to bring a taste of
Kerala’s festive charm into your home this holiday season, keep
reading! I’ll be sharing some must-try dishes that will make your
celebrations extra special.
Celebrating Christmas the Kerala Way
I only truly came to understand and celebrate Christmas after marrying my beloved. A Kerala-style Christmas is something truly special — it’s the only way I know how to celebrate the season. Broadly speaking, we are Roman Catholics, with our roots tracing back to Saint Thomas, making us one of the oldest Christian communities in the world. This deep connection to our heritage gives us a unique way of celebrating the holiday.
Advent: A Time for Reflection and Preparation
In keeping with our conservative religious faiths, which believe in suffering before celebration, the first 24 days of December — the Advent season — are marked by a time of austerity and restraint. Most traditional families, including ours, observe "Noyambu," which essentially means fasting or refraining from certain foods and activities. During this period, no meat, seafood, or dairy is consumed, and we lead a pared-back, frugal lifestyle, focusing on spiritual reflection rather than indulgence.
The Joy of Christmas: A Feast of Food and Merriment
Then, when Christmas Day arrives, it's a celebration like no other, filled with pomp, merriment, and, of course, a grand feast. The austerity of Advent is swept away by the joy and abundance of Christmas, and the food and drinks are an essential part of the festivities. Christmas in Kerala is all about coming together with family, enjoying a sumptuous spread, and celebrating the season with warmth and love.
Ready to Bring the Kerala Christmas Feast to Your Table?
Stay tuned for my detailed Kerala Christmas/New Year menu, including traditional recipes that bring a taste of God's Own Country right into your home. These festive dishes will surely make your celebrations unforgettable!
A Christmas Feast Like No Other: Food, Family, and Festivities
When Christmas Day finally arrives, it comes with all the pomp and merriness you could ever imagine, especially when it comes to food and drinks. The whole month of December, leading up to Christmas, has been a time of austerity and restraint, but once the big day is here, it’s a time to indulge in celebration and good cheer.
A Unique Christmas/New Year Menu
Every Christian household has their own favourite menu for the holidays, and while there are many delicious options, what I take pride in is the set of recipes I’ve curated for this year’s Christmas/New Year celebrations. My menu is very much Indian at heart, with a blend of dishes from various regional cuisines and a few international flavours, all sprinkled with traditional family recipes that have been passed down through generations.
Festival Food: Not Just Good, But GREAT Food
For me, a festival is never just about good food — it’s about GREAT food. And anything worth celebrating should come with special food to commemorate the occasion. Christmas and New Year deserve a spread that reflects the joy and abundance of the season, and that’s exactly what this menu aims to offer.
This Year’s Christmas/New Year Menu: Quick & Easy Menu Planning
So, let me bring you a new set of menu choices for this year’s Christmas/New Year celebrations. I’ve put together a collection of recipes designed for quick and easy menu planning, ensuring that your holiday meal is as hassle-free as it is festive. Whether you’re hosting an intimate family dinner or throwing a fabulous party, this Indian-style menu is sure to impress!
Here’s what you can expect from this year’s holiday spread:
Traditional Cakes & Homemade Wines
No Kerala-style Christmas is complete without rich, spiced fruit cakes and homemade wines. These time-honoured recipes will add a nostalgic, festive touch to your celebrations.
Appetizers & Indian Breads
Start the feast with a variety of appetizers that are bursting with flavour. Pair them with soft, warm Indian breads like naan, paratha, or appam for a perfect appetizer course.
Side Dishes & Flavoured Rice
Add some variety to your spread with flavourful side dishes and aromatic flavoured rice. These dishes will complement your main courses and keep everyone coming back for more.
Raithas, Rice & Curries
A traditional Kerala feast wouldn’t be complete without raithas (yogurt-based side dishes) and hearty rice and curries. From rich, spicy curries to lighter rice dishes, these are the heart of your festive meal.
Desserts & Drinks
Finish your meal on a sweet note with a selection of decadent desserts. Pair them with festive drinks to round off your celebration in style.
"Toast to Joy: Christmas Cakes and Wines for the Perfect Start"
The one and only Christmas cake — or Fruit cake, or simply the Kerala Plum Cake. This beloved tradition kicks off with the preparation of soaking the fruits (a step I personally never followed in my family until recently, but now, I’ve started). Then comes the labour-intensive day of baking 8-10 cakes, making Murukku, Diamond Cuts, Square Biscuits(Kala Kala), and other Christmas goodies. There’s something so special about the smell of warm cakes filling the kitchen, and of course, happily nibbling on the freshly baked treats straight from the oven.
Christmas Fruit Cakes: A Must-Have for the Festivities
In every Christian household, Christmas cakes play a central role. Whether it’s the Kerala Plum Cake, a rich fruit cake with a perfect blend of spices, or other traditional baked goods, no Christmas celebration is complete without these sweet delights. This section is dedicated to celebrating the heartwarming tradition of baking and enjoying these cakes.
"Toast to Joy: Homemade Wines to Celebrate the Season with Flavour and Tradition"
A Toast to Begin the Party
What better way to kick off your festive celebrations than with a Homemade Wine paired with a slice of rich Fruit Cake? It's a time-honoured tradition that brings people together—raising glasses of homemade wine and celebrating the season. Whether you're at a family get-together or hosting a lively Christmas party, a toast with homemade wine marks the beginning of something special.
Why Homemade Wines Add Extra Zing
Let’s face it: no party is complete without wine. But homemade wines? They add an extra zing that truly elevates the celebration. The charm of homemade wines lies in their unique flavours and the personal touch that comes with each batch. If you're serving up your Classic Fruit Cake, there's no better partner than a glass of homemade wine. But don’t worry, if you're not a fan of fruit cake, you can serve your favourite cake instead—after all, it's your celebration!
Try these delicious homemade wines:
Raisin Wine
Banana Wine
Grape Wine
Apple Wine
Ginger Wine
Pineapple Wine
Dates Wine
Ginger Ale (Perfect for non-alcoholic sippers!)
Raisin Wine - A Sweet Start
Banana Wine - Unique and Delightful
Grape Wine - Timeless Favourite
Apple Wine - Fruity and Refreshing
Pineapple Wine - Tropical Paradise
Dates Wine - Sweet and Earthy
Ginger Wine - Bold and Spicy
Ginger Ale - Refreshing for All
Pairing Homemade Wines with Festive Cakes
What better way to enjoy your homemade wine than pairing it with a cake that’s as delicious as your drink? The combination of Classic Fruit Cake with homemade wine is sure to impress your guests and create unforgettable memories.
"A Toast for All: Christmas Cocktails and Drinks for Every Guest"
Whether you’re planning a festive night for friends or a family get-together, these homemade wines, cocktails, and non-alcoholic beverages will bring joy to every guest. From mulled apple juices for the sober sippers to spiced teas for a warming twist, this guide has everything to make the holiday season unforgettable!
Not everyone at the party may enjoy alcoholic drinks. So, why not plan for some sober options? There’s no harm in having a variety of drinks to suit all your guests. In addition to your wines, why not add some vibrant Mocktails or fun Cocktails to spice up the party?
Mulled Apple Juice
Spiced Apple Tea - Unique and Delightful
Piña Colada - A Tropical Delight
Dragon Cocktail With Ginger Wine - Fiery and Refreshing
A Mix for Everyone: Sober Drinks & Cocktails for Non-Drinkers
Alongside the wines, these non-alcoholic drinks will keep everyone in the mood. Add your favourite mocktail mix or a dash of alcohol for a party twist!
You’ve got your homemade wine, classic fruit cake, and festive mocktails. Now, let’s make it a celebration that everyone will remember!
First Course: Appetizers & Starters
Kick off your Christmas or New Year feast with an array of mouth-watering appetizers! A Kerala-style menu deserves a spread of crispy, spicy, and flavour-packed starters. Serve these delights with a variety of homemade dips and sauces to elevate the experience. Perfectly seasoned and bursting with flavour, these starters will surely set the stage for an unforgettable festive meal!
Popcorn Chicken - Crispy and Irresistible
Vegetable Cutlet - Classic and Crunchy
Fish 65 - Spicy and Tangy
Prawn Tempura - Light and Crispy
Kerala-Style Christmas/New Year Menu - Starters
Popcorn Chicken: Bite-sized and golden, this crunchy popcorn chicken is spicy and juicy, making it a hit for all ages. Ideal for dipping into spicy or tangy sauces for that perfect crunch!
Vegetable Cutlet: A classic Kerala vegetarian favourite. These vegetable cutlets are crisp on the outside, soft and flavourful on the inside, with a mix of seasonal veggies and spices. Serve with ketchup or green chutney for a flavour boost.
Fish 65: Kerala-style Fish 65—a spicy, tangy starter that’s crispy on the outside and juicy within. The marinade is packed with flavour and works beautifully with seafood. Add a squeeze of lemon for extra zing!
Prawn Tempura: This crisp and delicate prawn tempura is a showstopper. This light and crispy prawn tempura is a real showstopper! With a Japanese-inspired twist, it makes the perfect festive starter for seafood-loving Keralites.
Pro Tip: Pair these starters with a choice of homemade dips like Green Chutney, Sarlas, Spicy Mayo Dip or Mint Yoghurt. Experiment with dips to create flavour pairings that will wow your guests
Second Course
First Option: The Quintessential Kerala Breakfast – Perfect for Festive Lunch Too!
In Kerala, a hearty breakfast often includes Appam and Stew—a combination beloved across generations. For festive occasions in our family, we often bring this cherished pairing into the lunch menu, serving Appam with Stew and a side of Cutlet to start off with a comforting, flavour-packed course.
For your Christmas or New Year celebration, try this versatile dish as a Breakfast Menu or Second Course in a Kerala-style lunch. Here are some ideas to elevate this course with options that include Instant Rava Appam paired with a comforting Kerala Stew. Or, for a spicier twist, serve Chicken Curry with Coconut Milk in a traditional style. This course also goes beautifully with a few slices of Bread if you prefer a lighter side.
Want to dive deeper into Kerala-style Christian Breakfast? Check out a dedicated post for all the traditional dishes perfect for festive mornings.
Add a Sweet Note - Sweetened Coconut Milk or Nendhra Pazham in Paani as accompaniments for a sweet finish
To bring in a touch of tradition with a sweet twist, serve Sweetened Coconut Milk or Nendhra Pazham in Paani (bananas in a sweet syrup) alongside the curries. These accompaniments add an extra layer of flavour and texture to your meal, giving guests a taste of authentic Kerala.
Fluffy Instant Rava Appam - A Quick & Tasty Addition
Vellayappam - Soft & Spongy, Perfect for Curries
Vegetable Stew - Creamy, Comforting, and Full of Flavour
Sweetened Coconut Milk - A Traditional Kerala Delight
Kerala Christmas/New Year Menu – Second Course Options:
Each dish adds something unique to the meal, from the light and fluffy appams to the creamy richness of stew and the sweetness of coconut milk. Make sure to prepare enough for seconds because this course is sure to be a crowd-pleaser!
Second Option: Malabar Parotta with Delicious Kerala Curries
Give the Traditional Meal a Twist
If you're looking to add a bit of flair to the traditional Kerala spread, nothing beats a Malayalee favourite: Malabar Parotta served with rich, flavourful curries. This versatile flatbread is an absolute delight, pairing beautifully with spicy curries for a hearty and satisfying meal.
Quick Parotta Recipe - Flaky & Delicious
Easy Parotta Recipe - Perfect for Beginners
For meat lovers, pair the flaky parottas with classic Kerala beef dishes like Beef Vindaloo or Beef Ularthiyathu. Not a fan of beef? Take a culinary detour to Tamil Nadu and serve Parotta with Chicken Salna or Prawns Gravy – it's a combo that’s sure to please the crowd!
Kerala Christmas/New Year Menu – Parotta & Non-Vegetarian Curries
Malabar Parotta: A flaky, multi-layered flatbread that's a treat with any curry.
Beef Vindaloo: Spicy and tangy, this dish is perfect for a festive menu.
Beef Ularthiyathu: A Kerala-style beef fry, full of intense flavours.
Prawns Gravy: Rich, aromatic curry with prawns for a coastal touch.
Chicken Salna:A flavourful gravy that pairs wonderfully with parottas.
Vegetarian Sides for Appam & Parotta
Not everyone in the family loves meat, so it’s a good idea to include vegetarian side dishes that complement both Appam and Parotta. For a crowd-pleasing vegetarian option, serve Vegetable Kuruma or Paneer Bhurji alongside these breads. These dishes are packed with flavour and make great alternatives for vegetarian guests.
Vegetable Kuruma - Spiced Vegetable Curry
Paneer Bhurji - Flavourful Indian Cottage Cheese Dish
Vegetable Kuruma: A mild, coconut-based curry with a combination of vegetables, that complements Malabar Parotta beautifully.
Paneer Bhurji: A spicy, scrambled paneer dish that’s perfect with parottas or Indian Breads like Naan, Kulcha, Chapatis etc.,
Thalassery Chicken Biriyani with Side Dishes & Raithas
No festive menu in a Kerala household(specificaaly in our houshold) is complete without a mouth-watering biriyani course! While lunch spreads in Kerala are traditionally elaborate, featuring Kerala red rice, nadan varutharacha curry, succulent duck roast, and rich Beef Ularthiyathu with coconut bits, biriyani has carved its own special place on the table, especially during celebrations.
When it comes to festivities, Thalassery Chicken Biriyani stands out as a family favourite, when it comes to a typical Kerala Style Biriyani. This fragrant, spice-infused rice and chicken dish with its unique Kerala touch is a feast on its own. Serve it as the highlight of your lunch course, and you’re sure to impress.
Main Dish: Thalassery Chicken Biriyani
Thalassery Chicken Dum Biriyani
Add the authentic flavour of Kerala to your Christmas or New Year menu with Thalassery Chicken Biriyani. This aromatic biriyani is crafted with fragrant spices, tender chicken, and the signature short-grain rice that makes Thalassery biriyani so unique. Perfect for a festive gathering, this biriyani will have everyone coming back for seconds!
Nadan Mutton Curry - A spicy, rich, and aromatic Kerala-style mutton curry, the perfect side for Thalassery Chicken Dum Biriyani!
Garlic Egg Roast - A flavourful Kerala-style spiced egg roast with garlic, a wonderful side for any festive biriyani spread.
Enhance your biriyani experience with Kerala-style side dishes that add depth and variety to the meal. Pair your Thalassery Chicken Biriyani with these delicious sides:
Naadan Mutton Curry - A rich, rustic mutton curry that complements the biriyani’s spices.
Garlic Egg Roast - Spicy and flavourful eggs roasted in garlic and spices, a Kerala favourite to add a touch of flair to your plate.
Raithas for Biriyani
Onion Challas/Sarlas - A tangy onion and vinegar mix that cuts through the richness of the biriyani, adding a zesty note to each bite.
Curd Onion Raitha - Smooth and creamy, this curd and onion raitha is a soothing accompaniment to the spicy biriyani.
Pineapple Cucumber & Onion Salad - A refreshing and cooling balance to the spiced biriyani.
No biriyani course is complete without refreshing, cooling raithas to balance the heat. Serve any of these classic Kerala raithas alongside:
Onion Challas/Sarlas - A tangy onion and vinegar mix that cuts through the richness of the biriyani, adding a zesty note to each bite.
Curd Onion Raitha- Smooth and creamy, this curd and onion raitha is a soothing accompaniment to the spicy biriyani.
Pineapple Cucumber & Onion Salad - A sweet, spicy & tangy Salad with a vinegar mix, add a crunchy and refreshing note to each bite of Biriyani.
For a Keralite, it would be unthinkable to serve a celebratory meal without featuring fish or seafood. We’re coastal people with a deep love for the ocean’s bounty, and a Kerala-style Christmas party simply isn't complete without rice served alongside spicy fish curry, crispy fish fries, or a prawns masala that packs a punch.
Rice Options for the Festive Meal
Rice Options for the Festive Meal
Choose from a variety of rice options to accompany your fish and seafood dishes:
Kerala Rose Matta Rice – the classic, nutty-tasting staple of Kerala
Steamed Basmati Rice – light and aromatic, a perfect balance for spicy curries
Parboiled or Raw Rice – traditional choices that pair well with rich seafood dishes
Choose from a variety of rice options to accompany your fish and seafood dishes:
Bring authentic Kerala flavours to the table with these beloved seafood sides, perfect with steamed rice.
Kerala-style fish curry.
Chemmeen Manga Curry - spicy & Tangy prawn and mango curry.
Karimeen Fry - Fish Fry.
Nadan Prawn Roast.
Fish Curry - The star of the meal, Kerala-style fish curry is tangy, spicy, and utterly addictive. Whether prepared with coconut or raw mangoes, it brings out the best of our coastal cuisine.
Chemmeen Manga Curry - A prawn and mango curry, delightfully tangy and spicy, adding a fresh zing to the meal.
Fish Fry - Golden-fried fish with a crispy coating, a side that no Kerala feast is complete without.
Prawn Roast- Fiery prawns, roasted to perfection with spices and onions, a crowd-favourite.
For more mouthwatering Seafood Recipes, click here and dive into Kerala’s coastal cuisine.
Popular Vegetable Dishes to Complement the Meal
Popular Vegetable Dishes to Complement the Meal
Add a balance of freshness and zest to the meal with these popular vegetable sides.
Cabbage Thoran - Shredded cabbage with coconut.
Moru Curry - A spiced yogurt curry.
Instant Lime Pickle - A zesty, tangy pickle.
A Kerala Christian feast wouldn’t be complete without a touch of green. Vegetables are given their due with dishes like thorans (stir-fried vegetables) and mezhukkupuratti (vegetables stir-fried with coconut oil). Here are some must-haves:
Cabbage Thoran - Shredded cabbage with coconut and mild spices, adding a fresh, crunchy element to the meal.
Moru Curry - A spiced yogurt curry that’s both soothing and aids digestion.
Instant Lime Pickle - A zesty, tangy pickle that adds a burst of flavour to every bite.
End your festive meal with soothing and digestive accompaniments – Rasam, Curd, and Sambharam – perfect for a well-rounded experience.
Rasam - A tangy, spicy soup that aids in digestion.
Curd - Plain yogurt, a soothing end to the meal.
Sambharam - Refreshing spiced buttermilk.
Finish off the rice course with Rasam, or a serving of Curd. These dishes not only round out the meal but also help in digestion, a fitting end to the hearty fourth course. Choose for the tangy, spiced Rasam or simple and refreshing Pacha Moru/Sambharam to complete your meal. Or if you love thick Curd, serve a fresh homemade curd to balance your meal.
No Kerala meal is complete without crunchy Pappadam and a variety of tangy pickles. These sides bring texture and a burst of flavour to every bite.
Pappadam - Crunchy and perfect to scoop up every bite of the meal.
Pickles - Tangy, spicy, and a perfect balance to rich flavours.
Pappadam: What’s a Kerala meal without the crunchy goodness of Pappadam? A Kerala feast isn’t complete without a limitless supply of crisp Pappadam, marking the end of a satisfying course.
Pickles: Add a smidgen of pickle on the side, and you have the ideal finish to a traditional Kerala spread.
Want to learn how to make your own Pickles at home? Click here for the recipe.
Fifth Course
Desserts – A Sweet Finale
No Kerala-style feast is complete without a delightful dessert to end on a sweet note. Traditionally, Payasam takes centre stage in most homes, but for a twist on the classics, why not try a variety of desserts that can be prepared in advance and ready to serve? These options bring a delicious finish to your festive table and can be stored ahead of time, making your hosting smooth and stress-free.
Kerala Christmas & New Year Dessert Options
Apple Pie - A spiced, warm dessert perfect for Christmas
Pear Crumble - Crispy topping over tender pears, a festive delight
Kulfi Falooda - Creamy layers of kulfi and vermicelli, a colourful dessert
Lychee Pudding with Nuts - Rich, silky pudding with a tropical touch
Apple Pie
A warm and comforting Apple Pie brings a taste of Western tradition to your Kerala spread. The spiced apple filling and buttery crust are perfect companions for the rich, savoury courses that came before.
Pear Crumble
Pear Crumble is an easy-to-prepare dessert with a crisp, golden topping over tender pears. This delightful crumble adds texture and sweetness to round off your meal perfectly.
Kulfi Falooda
For a touch of Indian flair, serve Kulfi Falooda – a layered dessert of creamy kulfi, vermicelli, and basil seeds. This indulgent treat is a colourful, cool, and refreshing choice that guests will remember long after the feast.
Lychee Pudding
Lychee Pudding is a rich, silky dessert that’s a favourite among both kids and adults. The tropical flavour of Lychees add an extra dimension, making it a luxurious finish to the festive meal.
Dessert Recipes for Every Festive Occasion! Looking for more dessert inspirations? Explore Dessert Recipes to find the perfect sweet endings for any celebration!
*Pro Tips for Preparing Festive Desserts:
Make Ahead: All of these desserts can be prepped ahead, saving you time on the big day.
Store Carefully: Keep the desserts in airtight containers in the fridge to maintain freshness.
Serve with Style: Garnish with fresh fruits, nuts, or a drizzle of chocolate for added appeal.
Celebrate the Festivities with the Perfect Spread
After indulging in a typical, hearty lunch, it’s only natural to sink into a post-meal coma. But before you drift off, someone will surely offer a round of coffee or tea—accompanied by an irresistible lineup of nadan palaharams (traditional snacks) to elevate your tea time to a whole new level. After all, it's a celebration, and we’ve got the snacks to prove it!
This delightful list will have you drifting into another food coma, but don’t worry—just when you think you’re done, it’s time for round two! Dinner is calling with even more irresistible dishes to keep the celebrations going.
What's a Celebration Without Great Food?
Whether you’re planning an intimate gathering or a grand feast, these Christmas & New Year’s Eve Recipes are sure to impress. From homemade wines to traditional fruit cakes, appetizers, and desserts, this curated menu has everything you need to treat your guests to a memorable feast.
Here’s what’s in store for your party:
Festive Appetizers: Perfect starters to set the tone
Traditional Christmas & New Year’s Eve Recipes: A blend of rich, authentic flavours
Show-stopping Desserts: End the night on a sweet note!
Let this menu bring joy and celebration to your table!
Elevate Your Festivities with These Tried-and-True Recipes
Are you ready to create a festive feast that will have everyone raving? Look no further than my exclusive collection of Christmas & New Year recipes—handpicked and tested for that perfect holiday touch. These recipes are more than just food; they’re about creating lasting memories with family and friends.
Get your party started with the most-loved recipes of the season:
Homemade fruit cakes bursting with festive flavours.
Warming cups of spiced wine to toast the season.
Delectable desserts that promise to be the highlight of your meal.
So, why wait? Start planning your menu now and make this holiday season the most memorable one yet. Browse through the recipes, get inspired, and let the food do the talking!
Wishing You All a Very Merry Christmas & a Happy New Year! 🎄🎉
May your celebrations be filled with love, laughter, and, of course, fantastic food.
Want more festive recipes?
Click here to explore the full Christmas/New Year Recipe Collection and make your celebration even more spectacular. Don't forget to share your creations with us—we'd love to hear your thoughts and see your culinary masterpieces!
Cheers to a Merry Merry Christmas & a Delicious New Year!!!
Celebrate Onam the authentic way! Discover 25 timeless Kerala Sadya recipes in my ebook What I Cook – For Onam. From avial to payasam, bring home the flavours of tradition. Available now on Amazon!
I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole.
Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
