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Main Course

Kerala Fish Biriyani

Fragrant basmati layered with spiced fish, caramelised onions, and whole spices — this Kerala-style biryani is cooked on dum until the rice absorbs every drop of flavour. The crispy bottom layer is the best part.

Ingredientsfor 6 servings

1/2 kg King Fish fish fillet
4 nos Tomato finely chopped, medium size
2 tbsp Ginger paste
1 tbsp Green chilly paste
1 cup Coriander leaves — chopped
1/2 cup Mint leaves Pudhina
1 sprig Curry leaves
1 medium Coconut milk
6 nos Onion finely chopped, medium size
2 tbsp Garlic paste
1 tbsp Garam masala powder
2 tbsp Ginger paste
1/2 cup Olive oil
4 tsp Lime juice
2 cup Basmati rice
Turmeric powder A pinch
2 nos Cardamom (Elakka)
3 nos Cloves (Grambu)
3 nos Star anise
2 nos Cinnamon (Karugapatta)
1 tbsp Ghee

Preparation

Step 1
Fish Masala:- 1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and pepper powder.
Step 2
Keep the marinated Fish for 1 hour in a refrigerator.
Step 3
Fry the marinated fish fillets in olive oil.
Step 4
Remove them to a plate and heat up the same pan.
Step 5
Add onion and fry, till it goes golden brown.
Step 6
Add ginger-garlic-chilly paste and fry for 2 minutes.
Step 7
Add tomato, garam masala, salt, coriander, mint and curry leaves. Cook for a few minutes.
Step 8
Add coconut milk.
Step 9
Put the fried fish fillets in this masala. Preparing rice:- 1)Boil water in a vessel.
Step 10
Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.
Step 11
Cook rice until it is done and drain. :- Make sure the rice doesn`t get sticky.
Step 12
Heat a little ghee in a pan.
Step 13
Put a little of cooked rice and spread 1 tsp of lime juice over it.
Step 14
Put one layer of the fish masala above that and repeat the process till the rice and masala are over.
Step 15
Get care not to break the fish fillets.
Step 16
Close the lid tightly and heat on a low flame for about 10 minutes.
Step 17
Mix Kerala Fish Biriyani before serving.
Step 18
Kerala Fish Biriyani is ready.
Step 19
Serve Kerala Fish Biriyani with yogurt and chutney or pickle.

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 6 servings

1/2 kg King Fish fish fillet

4 nos Tomato finely chopped, medium size

2 tbsp Ginger paste

1 tbsp Green chilly paste

1 cup Coriander leaves — chopped

1/2 cup Mint leaves Pudhina

1 sprig Curry leaves

1 medium Coconut milk

6 nos Onion finely chopped, medium size

2 tbsp Garlic paste

1 tbsp Garam masala powder

2 tbsp Ginger paste

1/2 cup Olive oil

4 tsp Lime juice

2 cup Basmati rice

Turmeric powder A pinch

2 nos Cardamom (Elakka)

3 nos Cloves (Grambu)

3 nos Star anise

2 nos Cinnamon (Karugapatta)

1 tbsp Ghee

Preparation

Step 1

Fish Masala:- 1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and pepper powder.

Step 2

Keep the marinated Fish for 1 hour in a refrigerator.

Step 3

Fry the marinated fish fillets in olive oil.

Step 4

Remove them to a plate and heat up the same pan.

Step 5

Add onion and fry, till it goes golden brown.

Step 6

Add ginger-garlic-chilly paste and fry for 2 minutes.

Step 7

Add tomato, garam masala, salt, coriander, mint and curry leaves. Cook for a few minutes.

Step 8

Add coconut milk.

Step 9

Put the fried fish fillets in this masala. Preparing rice:- 1)Boil water in a vessel.

Step 10

Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.

Step 11

Cook rice until it is done and drain. :- Make sure the rice doesn`t get sticky.

Step 12

Heat a little ghee in a pan.

Step 13

Put a little of cooked rice and spread 1 tsp of lime juice over it.

Step 14

Put one layer of the fish masala above that and repeat the process till the rice and masala are over.

Step 15

Get care not to break the fish fillets.

Step 16

Close the lid tightly and heat on a low flame for about 10 minutes.

Step 17

Mix Kerala Fish Biriyani before serving.

Step 18

Kerala Fish Biriyani is ready.

Step 19

Serve Kerala Fish Biriyani with yogurt and chutney or pickle.