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Malli Biryani Recipe, How to make Coriander Biryani

Malli Biryani/ Kothimeera Biryani is a fragrant, green-hued rice dish where fresh coriander leaves bring a burst of herbal aroma and flavor. There are days when the fridge is nearly empty, no vegetables in sight, yet the craving for something special strikes. That’s when Malli Biryani, made from the simplest pantry ingredients, comes to the rescue. My mom often made this fragrant green biryani on such days — just fresh coriander leaves, a handful of spices, and rice. The aroma would fill the whole house, and the taste? So flavorful, fresh, and comforting that you’d never guess it was made without any veggies.

Bite of History – Kothamalli Biryani

The word “Malli” in Tamil means coriander leaves, a herb treasured in South Indian kitchens for centuries. While biryani itself traveled to India through Persian and Mughal influences, regional cooks in Tamil Nadu and Andhra created simpler, home-style versions using everyday herbs. Malli Biryani is one such creation — born from the need for a quick, flavorful meal when vegetables were scarce, yet inspired by the grand tradition of spiced rice dishes. Its vibrant green color and fresh aroma made it a staple in many households, passed down as a comforting “no-veggie biryani” for busy or frugal days.

Jump to Recipe

Ingredient Roles in Malli Biryani/ Green Biryani

Ingredient	Role in the Recipe
Basmati rice	Forms the base, absorbs all the coriander flavor and spices
Coriander leaves	Key ingredient giving the biryani its fresh aroma, green color, and unique taste
Green chilies	Adds heat and a sharp, fresh spice kick
Onion (sliced)	Provides sweetness and balance against the spices
Ginger–garlic paste	Lends depth and earthy flavor, removes rawness from the greens
Red chili powder	Enhances color and gives a subtle smoky heat
Whole spices (bay leaf, cinnamon, cloves, cardamom)	Infuses warmth and classic biryani fragrance
Oil + Ghee	Carries the flavors, adds richness, and prevents rice from sticking
Water	Helps cook the rice fluffy and light
Salt	Brings out all the flavors and balances the dish

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Malli Biryani Recipe, How to make Coriander Biryani

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Main Course / Lunch / DinnerCuisine: South Indian / Indian BiryaniDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Dum Time

minutes

Malli Biryani is a flavorful South Indian coriander biryani with a vibrant green color, fluffy rice, and fresh herbal aroma — simple yet comforting.

Ingredients for Coriander Biryani

To grind
1 bunch 1 Fresh coriander leaves (cilantro), washed and roughly chopped
4–5 nos. 4–5 Green chilies (adjust spice level)
For Biryani
1 ½ cups, 1 ½ Basmati rice (soaked for 20 minutes)
1 nos. 1 Medium onion, thinly sliced
3 – 4 nos. 3 – 4 Cashews
1 tablespoon, 1 Ginger-garlic paste
1 teaspoon, 1 Red chili powder (optional)
2 tablespoon, 2 Ghee
1 tablespoon, 1 Oil
2½ to 3 cups, 2½ to 3 Water
Salt to taste
Whole Spices
1 nos. 1 Bay leaf
2 nos. 2 Cloves
1 nos. 1 Cinnamon stick (1 inch)
2 pods, 2 Green cardamoms
1 nos. 1 Staranise

Directions to make Kothimeera Biryani

Soak the Rice
Wash basmati rice thoroughly until the water runs clear. Soak it in fresh water for 20 minutes, then drain before using.
Grind the paste
Grind coriander leaves and green chilies into a smooth paste. Keep aside.
Temper the spices
Heat ghee + oil in a heavy pot. Add bay leaf, cloves, cinnamon, starnise and cardamoms. Let them release their aroma.
Build the masala
Add sliced onions and sauté until golden. Add ginger-garlic paste, cook until raw smell fades. Sprinkle in red chili powder. Stir in the ground coriander paste and sauté until fragrant and the raw smell disappears.
Cook the rice
Pour in 2½ to 3 water and add salt. Bring to a boil. Add soaked basmati rice. Mix gently.
Cover and cook on low flame until rice turns fluffy and absorbs all the flavors.

Low flame on stovetop: 10–12 minutes after adding rice and water.
Pressure cooker: 1 whistle on medium flame, then let the pressure release naturally.
Instant Pot: 5 minutes on manual (high pressure), natural release for 10 minutes.
Open, Fluff & Serve
Once the rice is fully cooked, switch off the flame and let it rest for 5 minutes. Gently open the lid, release the steam, and use a fork to fluff the rice without breaking the grains. Serve the Malli Biryani / Kothimeera Biryani hot with onion raita or cucumber pachadi.

Notes

1 cup = 250 ml

Directions to make Coriander biryani with step by step images

Soak the Rice
Wash basmati rice thoroughly until the water runs clear. Soak it in fresh water for 20 minutes, then drain before using.
Grind the paste
Grind coriander leaves and green chilies into a smooth paste. Keep aside.
Temper the spices and Add onions
Heat ghee + oil in a heavy pot. Add cashews, bay leaf, cloves, cinnamon, starnise and cardamoms. Let them release their aroma. Add sliced onions and sauté until golden. Add ginger-garlic paste, cook until raw smell fades.
Add Ground Masala
Sprinkle in red chili powder. Stir in the ground coriander paste and sauté until fragrant and the raw smell disappears.
Cook the rice
Pour in 2½ to 3 cups water and add salt. Bring to a boil. Add soaked basmati rice. Mix gently.
Cover and cook on low flame until rice turns fluffy and absorbs all the flavors.
Low flame on stovetop: 10–12 minutes after adding rice and water.
Pressure cooker: 1 whistle on medium flame, then let the pressure release naturally.
Instant Pot: 5 minutes on manual (high pressure), natural release for 10 minutes.
Open, Fluff u0026 Serve
Once the rice is fully cooked, switch off the flame and let it rest for 5 minutes. Gently open the lid, release the steam, and use a fork to fluff the rice without breaking the grains. Serve the Malli Biryani / Kothimeera Biryani hot with onion raita or cucumber pachadi.

Pro Tips to make perfect and tasty Malli Biryani

Always use fresh coriander leaves for the best color and flavor — wilted leaves will make the biryani dull.
Soak basmati rice for at least 30 minutes to ensure fluffy, separate grains.
For extra richness, add a splash of coconut milk along with water while cooking.
Fry a few cashews or onions in ghee and use them as garnish for a festive touch.
Cook on a low flame with tight lid or dum method for restaurant-style aroma.

Serving Suggestions for Kothimeera Biryani

Pair Malli Biryani with a cooling onion raita or cucumber pachadi for balance.
A simple papad or pickle on the side makes it a complete comfort meal.
For a festive meal, serve with vegetable kurma or spicy potato fry.

FAQs – Kothimeera Biryani

Q. What is Malli Biryani/ Kothamalli biryani and why is it called coriander biryani?

Malli Biryani is a South Indian style rice dish where malli means coriander leaves. The biryani gets its green color and flavor from freshly ground coriander paste.

Q. Can I make coriander biryani without vegetables?

Yes, Malli Biryani is traditionally made without vegetables, relying solely on coriander leaves, spices, and rice. That’s what makes it unique.

Q. How to make malli biryani in pressure cooker or Instant Pot?

You can cook this biryani in a pressure cooker (1 whistle) or Instant Pot (manual mode, 5 minutes) for a quicker version without losing flavor.

Q. What to serve with coriander biryani?

Malli Biryani pairs best with onion raita, papad, or vegetable kurma, making it a wholesome meal.

Q. Can I store coriander biryani/ kothamalli biryani?

Yes, you can refrigerate leftovers in an airtight container for up to 2 days. Reheat with a sprinkle of water or ghee to refresh the flavor.

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