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Main Course

Fish Biriyani In Malabar Style

Fish Biriyani in Malabar Style is an dish from North Kerala, very famed and considered to be the paradise of biriyanis. This is a classic biriyani dish that can be devoured at all times.

Ingredientsfor 3 servings

500 g Seer fish or any fleshy fish Ney meen
25 g Ginger — ground
25 g Garlic — ground
1 nos Green chillies — ground
250 g Onions — sliced
1 tbsp Chilly powder
1 tsp Coriander powder
1/2 tsp Turmeric powder
1 nos Tomatoes — chopped
1/4 cup Curd
Mint leaves A small bunch — chopped
Coriander leaves A small bunch — chopped
1 sprig Curry leaves
1/2 tsp Garam masala powder
1 tbsp Fresh lime juice
1/2 tsp Poppy seeds ground, Kashakasha
Coconut oil, to taste
Salt, to taste
25 g Cashew nuts split
25 g Raisins Unakka munthiri
1 nos Onion — thinly sliced

Preparation

Step 1
For preparing Fish Biriyani in Malabar Style, first clean and cut the fish into medium sized pieces.
Step 2
Prepare a mixture with 1/2 tbsp chilly powder, turmeric powder, 1/2 tbsp lime juice and a pinch of salt.
Step 3
Marinate the fish pieces in this chilly mixture for 15 minutes.
Step 4
Place a pan on the stove and pour oil. Heat the oil and fry the marinated fish pieces until golden brown. Set aside.
Step 5
Cook the sliced onions in the same oil. Add ground ginger, ground garlic and ground green chillies. cook for some time.
Step 6
Add remaining chilly powder, coriander powder and required salt.
Step 7
Add ground poppy seeds, chopped tomatoes and curd. Stir everything together thoroughly in low heat.
Step 8
Stir in the fried fish pieces, mint leaves, coriander leaves and 1/4 tsp garam masala powder.
Step 9
Simmer in low fire, stirring occasionally. Remove from fire when the gravy thickens. Set aside.
Step 10
Wash the biriyani rice and drain well.
Step 11
Get a wide mouthed pan and pour ghee. Heat the ghee and fry the thinly sliced onions until golden. Remove the fried onions and cook cashew nuts and raisins. Set aside.
Step 12
In the same ghee, allow to crackle cardamom, cloves and cinnamon. Add onions and cook well.
Step 13
Stir in drained rice and fry for 5 minutes. Add hot water, lime juice and required salt.
Step 14
Cover the pan with a lid and cook until water is absorbed and rice has softened. Give it a stir now and then and remove from fire. Set aside.
Step 15
Get a deep vessel and put one layer of fish masala. Sprinkle a pinch of garam masala.
Step 16
Follow up with a layer of rice, a pinch of garam masala, fried onions, raisins and cashewnuts.
Step 17
Repeat one more layer on top. Cover with a lid and put in a hot oven for 15 minutes. Variation: You can also cook in low heat for 15 minutes by placing hot coals on top.
Step 18
Mint chutney, pappad and pickle serves as accompaniment for this meen malabar biryani.
Step 19
Fish biriyani in malabar style is ready and serve hot.

Tip

Soak the rice for at least 30 minutes before cooking — this ensures each grain cooks evenly and stays separate in the final dish.

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Ingredientsfor 3 servings

500 g Seer fish or any fleshy fish Ney meen

25 g Ginger — ground

25 g Garlic — ground

1 nos Green chillies — ground

250 g Onions — sliced

1 tbsp Chilly powder

1 tsp Coriander powder

1/2 tsp Turmeric powder

1 nos Tomatoes — chopped

1/4 cup Curd

Mint leaves A small bunch — chopped

Coriander leaves A small bunch — chopped

1 sprig Curry leaves

1/2 tsp Garam masala powder

1 tbsp Fresh lime juice

1/2 tsp Poppy seeds ground, Kashakasha

Coconut oil, to taste

Salt, to taste

25 g Cashew nuts split

25 g Raisins Unakka munthiri

1 nos Onion — thinly sliced

Preparation

Step 1

For preparing Fish Biriyani in Malabar Style, first clean and cut the fish into medium sized pieces.

Step 2

Prepare a mixture with 1/2 tbsp chilly powder, turmeric powder, 1/2 tbsp lime juice and a pinch of salt.

Step 3

Marinate the fish pieces in this chilly mixture for 15 minutes.

Step 4

Place a pan on the stove and pour oil. Heat the oil and fry the marinated fish pieces until golden brown. Set aside.

Step 5

Cook the sliced onions in the same oil. Add ground ginger, ground garlic and ground green chillies. cook for some time.

Step 6

Add remaining chilly powder, coriander powder and required salt.

Step 7

Add ground poppy seeds, chopped tomatoes and curd. Stir everything together thoroughly in low heat.

Step 8

Stir in the fried fish pieces, mint leaves, coriander leaves and 1/4 tsp garam masala powder.

Step 9

Simmer in low fire, stirring occasionally. Remove from fire when the gravy thickens. Set aside.

Step 10

Wash the biriyani rice and drain well.

Step 11

Get a wide mouthed pan and pour ghee. Heat the ghee and fry the thinly sliced onions until golden. Remove the fried onions and cook cashew nuts and raisins. Set aside.

Step 12

In the same ghee, allow to crackle cardamom, cloves and cinnamon. Add onions and cook well.

Step 13

Stir in drained rice and fry for 5 minutes. Add hot water, lime juice and required salt.

Step 14

Cover the pan with a lid and cook until water is absorbed and rice has softened. Give it a stir now and then and remove from fire. Set aside.

Step 15

Get a deep vessel and put one layer of fish masala. Sprinkle a pinch of garam masala.

Step 16

Follow up with a layer of rice, a pinch of garam masala, fried onions, raisins and cashewnuts.

Step 17

Repeat one more layer on top. Cover with a lid and put in a hot oven for 15 minutes. Variation: You can also cook in low heat for 15 minutes by placing hot coals on top.

Step 18

Mint chutney, pappad and pickle serves as accompaniment for this meen malabar biryani.

Step 19

Fish biriyani in malabar style is ready and serve hot.