Sri Lankan Tamil style drumstick biryani cooked in coconut milk with seeraga samba rice and whole spices
Biryani Recipes, Lunch Recipes, One Pot Recipes, Recipes, Rice Recipes, Veg Recipes

Drumstick Biryani, Munakkaya Biryani, How to make Murungakkai Biryani

Drumstick biryani/ Munakkaya/ Murungakkai Biryani is a rich, aromatic biryani with the creaminess of coconut milk and the warmth of spices. Tender drumstick melts into soft, fragrant seeraga samba rice for a comforting coastal flavor.

Disclaimer:
This Veg Drumstick Biryani recipe, along with its photographs and written content, is the original creation of Sandyathome. Reproduction, copying, or republishing in any form is strictly prohibited.

Some dishes have a way of feeling both familiar and exotic at the same time — and this Veg Drumstick Seeraga Samba Biryani is one of them. Today, in my clay pot, the tiny, fragrant seeraga samba rice simmered away in creamy coconut milk, with fresh drumstick soaking up every bit of spice and aroma. The richness from coconut oil, the boldness of red chili, and the sweetness of tender drumstick all came together to create one of the most comforting vegetarian biryanis I’ve ever tasted. Every spoonful felt like a warm coastal breeze, carrying whispers of both Tamil Nadu and Sri Lanka.

Bite of History – Drumstick Biryani, Munakkaya Biryani

This Veg Drumstick Seeraga Samba Biryani is a beautiful fusion of three age-old Tamil cooking traditions. From the coastal kitchens comes the practice of slow-cooking rice in coconut milk for a rich, naturally sweet flavor. From the home kitchens of Tamil Nadu, we borrow the humble Murungakkai Thengai Paal Kuzhambu — a drumstick curry simmered in coconut milk, known for its comforting aroma. And from the royal and festive kitchens, we inherit Seeraga Samba Biryani — where the tiny, fragrant grain was reserved for special occasions, loved for its ability to soak up masala flavors without losing its delicate texture.


By bringing these traditions together — using only fresh drumstick instead of mixed vegetables, cooking with seeraga samba rice in a clay pot, and enriching it with full coconut milk and coconut oil — this recipe revives the rustic, slow-cooked charm of Tamil village feasts while creating a biryani that feels both familiar and new.

Ingredient Role in Veg Drumstick Seeraga Samba Biryani

IngredientRole in Recipe
Seeraga samba riceTraditional Tamil short-grain biryani rice that absorbs flavors deeply and stays aromatic.
Drumstick (murungakkai)Adds a unique, slightly sweet flavor and fragrance typical to South Indian cooking.
Coconut oilGives richness and an earthy, coastal aroma; enhances drumstick flavor.
CloveWarm, sweet-spicy note in the base aroma.
CinnamonMild sweet spice to balance heat.
Cardamom podFloral note for fragrance.
Bay leafHerbal, slightly woody undertone.
Star aniseLicorice-like depth to the spice blend.
OnionSweetness and depth for the base masala.
Green chiliFresh, sharp heat to complement red chili powder.
Ginger garlic pasteEarthy, pungent depth that binds all flavors.
Red chili powderHeat and vibrant color; main spice body.
Coriander powderWarm, citrusy undertone to balance spice.
Turmeric powderEarthy note and subtle golden color.
TomatoGentle tang to cut richness of coconut milk.
Mint leavesFresh, cooling aroma to lift the biryani.
Cilantro leavesBright herbal finish for freshness.
WaterHelps drumstick cook and blends flavors into rice.
Coconut milkCreamy, rich sweetness that softens spice heat.
SaltEnhances and balances all flavors.

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Drumstick Biryani, Munakkaya Biryani, How to make Murungakkai Biryani

Drumstick Biryani, Munakkaya Biryani, How to make Murungakkai Biryani

Recipe by Sandhya Riyaz
5.0 from 1 vote
Course: Main CourseCuisine: Sri Lankan–Tamil FusionDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Dum Time

10

minutes

Fragrant clay pot biryani made with seeraga samba rice, tender drumstick, rich coconut milk, and aromatic spices — a Sri Lankan–Tamil coastal fusion.

Ingredients for Veg Drumstick Biryani

  • ½ cup, ½ Seeraga samba rice (soaked 20 mins)

  • 1 nos. 1 Drumstick (cut into 1 inch pieces)

  • 1 nos. 1 Small onion (thinly sliced)

  • 1 nos. 1 Tomato (thinly sliced)

  • 2 nos. 2 Green chili (slit)

  • 1½ teaspoon, 1½ Ginger garlic paste

  • 1½ teaspoon, 1½ Red chili powder (adjust to taste)

  • ½ teaspoon, ½ Coriander powder

  • ⅛ teaspoon, ⅛ Turmeric powder

  • 1 tablespoon, 1 Mint leaves (chopped)

  • 1 tablespoon, 1 Cilantro leaves (chopped)

  • 1 cup, 1 Water

  • 1 cup, 1 Coconut milk

  • Salt, to taste

  • 2 tablespoon, 2 Coconut oil

  • Whole spices

  • 1 nos. 1 Bay leaf

  • 1 nos. 1 Clove

  • 1 small piece 1 Cinnamon

  • 1 nos. 1 Cardamom pod

  • 1 nos. 1 Bay leaf

  • Tiny pinch of star anise

Directions to make Drumstick/ Munakkaya Biryani

  • Heat & Temper
    Place a clay pot on low flame and add coconut oil. Once hot, add clove, cinnamon, cardamom, bay leaf, and star anise; sauté until aromatic.
  • Build the Masala
    Add sliced onion and green chili; sauté until translucent. Stir in ginger garlic paste and cook till the raw smell fades. Add red chili powder, coriander powder, and turmeric; sauté briefly, then add sliced tomato, chopped mint, and cilantro. Cook until tomatoes soften.
  • Add Drumstick & Liquid
    Add drumstick pieces and sauté for 2 minutes. Pour in water, cover, and boil for 2 minutes. Add coconut milk and bring to a gentle boil.
  • Cook & Dum the Rice
    Add soaked rice and salt to the boiling coconut milk mixture. Cover and cook on low flame until the rice is about 90% done and most of the liquid is absorbed. Then reduce to the lowest flame possible, keep covered, and give it a gentle dum for 8–10 minutes to let the flavors meld and the rice finish cooking. Cover and cook on low flame until rice is tender and liquid is absorbed.
  • Rest & Serve
    Switch off the heat and let the biryani rest for 5 minutes before fluffing gently and serving hot.

Notes

  • 1 cup = 250 ml

Directions to make Drumstick Biryani with step by step images

  • Heat u0026 Temper
    Place a clay pot on low flame and add coconut oil. Once hot, add clove, cinnamon, cardamom, bay leaf, and star anise; sauté until aromatic. Add sliced onion and green chili; sauté until translucent. Stir in ginger garlic paste and cook till the raw smell fades.
  • Add Spices
    Add red chili powder, coriander powder, and turmeric; sauté briefly.
  • Add Tomatoes
    Add chopped mint, cilantro and thinly sliced tomatoes. Cook until tomatoes soften.
  • Add Drumstick u0026 Liquid
    Add drumstick pieces and sauté for 2 minutes. Pour in water, cover, and boil for 2 minutes. Add 1 cup water and coconut milk and bring to a gentle boil.
  • Cook u0026 Dum the Rice
    Add soaked rice and salt to the boiling coconut milk mixture. Cover and cook on low flame until the rice is about 90% done and most of the liquid is absorbed. Then reduce to the lowest flame possible, keep covered, and give it a gentle dum for 8–10 minutes to let the flavors meld and the rice finish cooking.
  • Rest u0026 Serve
    Switch off the heat and let the biryani rest for 5 minutes before fluffing gently and serving hot.
Clay pot drumstick biryani with coconut oil, seeraga samba rice, coconut milk, and traditional Sri Lankan Tamil spices
Veg Drumstick/ Murungakkai Biryani by Sandhya Riyaz

Pro tips for make tasty Drumstick Biryani / Munakkaya Biryani

  • Clay pot magic: Clay pots retain heat and add a rustic aroma, but they also cook slower — so keep the flame low to avoid scorching.
  • Rice texture: For firmer grains, reduce total liquid to 1¾ cups (1 cup coconut milk + ¾ cup water) for ½ cup rice.
  • Coconut milk quality: Use freshly extracted coconut milk or a good-quality canned one for the best flavor; thin coconut milk will make the biryani bland.
  • Drumstick prep: Cut drumstick into even pieces so they cook uniformly and release their flavor into the gravy.
  • Spice balance: Coconut milk naturally tones down heat — adjust red chili powder if you like a bolder kick.
  • Resting time: Always rest biryani for 5–10 minutes after cooking so the grains firm up and flavors settle.

Serving Suggestions

  • With raita: Pair with cucumber or onion raita to balance the richness of coconut milk.
  • With papad or appalam: Adds a crisp texture alongside the soft biryani.
  • With a simple curry: Pairs beautifully with a light brinjal or potato curry for a fuller meal.
  • With pickle: A tangy mango or lime pickle cuts through the creaminess.
  • As a one-pot meal: It’s rich and filling enough to enjoy on its own, straight from the clay pot.

FAQs – Murungakkai / Munakaya Seeraga Samba Biryani

Q. Can I make this biryani without a clay pot?

Yes, you can cook it in a heavy-bottomed stainless steel or non-stick pot. Clay pots add an earthy aroma but aren’t essential for taste.

Q. Can I use basmati rice instead of seeraga samba?

Yes, but the flavor profile changes — seeraga samba absorbs masala better and gives an authentic Tamil–Sri Lankan touch. For basmati, adjust liquid slightly and cooking time.

Q. How to make the biryani spicier?

Increase red chili powder to 1½ tsp or add a few extra slit green chilies before sautéing the onion.

Q. Can I replace drumstick with another vegetable?

Yes, brinjal, raw banana, or jackfruit work well in this recipe.

Q. Is this biryani vegan?

Yes, it’s naturally vegan as it uses coconut milk and coconut oil instead of dairy.

Q. How long does it keep?

Best enjoyed fresh. Leftovers can be stored in an airtight container in the fridge for up to 1 day and reheated with a splash of coconut milk.

Q. What makes this biryani different from regular veg biryani?

This recipe is cooked in coconut milk, uses a single hero vegetable (drumstick), and is inspired by Sri Lankan Tamil coastal biryani traditions combined with Tamil Nadu flavors.

Murungakkai Munakaya biryani made with seeraga samba rice, coconut milk, and aromatic spices cooked in a clay pot

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