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Main Course

Thalassery Fish Dhum Biriyani | Thalassery Meen 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 4 servings

500 g Pomfret
2 tbsp Chilly powder
1/2 tsp Turmeric powder
Salt, to taste
1 tsp Lemon juice
3 cup Rice Biriyani rice
4 nos Clove
2 Pc. Cinnamon stick Small
3 nos Cardamom
1/2 tsp Sa caraway seeds (jeerakam)
4 tbsp Oil
3+1 nos Onion
11/2 tbsp Ginger garlic paste
2 nos Tomato
5 nos Green chilly
1 tsp Black pepper
1/2 tsp Garam masala
Coriander leaves One hand full
Mint leaves, a few
2+1 tbsp Ghee
41/2 cup Hot water For rice

Preparation

Step 1
Marinate the fish pieces in red chilly powder, turmeric powder, salt and lemon juice with required water.
Step 2
Set a pan over medium heat and pour in the oil and fry each sides of fish.
Step 3
Heat the oil in a large pan and fry 1 thinly sliced onion till golden brown. Convert it into a plate. Now we have to prepare the biriyani rice.
Step 4
Now we add all the spices into the hot oil and add drained rice.
Step 5
Roast the rice for 4-5 minutes in medium to high flame.
Step 6
Once rice is roasted a bit, quickly add boiled water, give a stir and close with a lid. Let it cook. Also add 1 tsp of lime juice and chopped carrot to this.
Step 7
In the mean time, Heat the oil in a pan and fry onion until soft.
Step 8
Next, add crushed ginger garlic green chilly. cook until the raw smell disappears.
Step 9
Add chopped tomatoes and cook until the tomatoes turn soft. On the other hand check rice, when it's done off the flame. Take care that rice is not overcooked.
Step 10
Stir in pepper powder, garam masala and salt to taste. cook for a minute.
Step 11
Add fish pieces. Don't stir as it will break the fish.
Step 12
Just mix by putting masala on top of fish. Add chopped coriander leaves to this and close lid for 1 minute. After that off flame.
Step 13
Mix chopped mint leaves, coriander leaves and fried onion with 1/2 tsp garam masala.
Step 14
Now start layering rice over the fish masala. We are going to dhum the biriyani. Layer half of the biriyani rice over it.
Step 15
Sprinkle the half of fried onion mix and 1 tbsp yellow colour mixture(1/4 cup milk+1/4 tsp turmeric powder).
Step 16
Layer the remaining cooked rice, fried onion, colour and 2 tbsp ghee over it.
Step 17
Close the lid tightly and heat for 5 minutes.(low flame).
Step 18
Delicious Thalassery biriyani is ready.

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 4 servings

500 g Pomfret

2 tbsp Chilly powder

1/2 tsp Turmeric powder

Salt, to taste

1 tsp Lemon juice

3 cup Rice Biriyani rice

4 nos Clove

2 Pc. Cinnamon stick Small

3 nos Cardamom

1/2 tsp Sa caraway seeds (jeerakam)

4 tbsp Oil

3+1 nos Onion

11/2 tbsp Ginger garlic paste

2 nos Tomato

5 nos Green chilly

1 tsp Black pepper

1/2 tsp Garam masala

Coriander leaves One hand full

Mint leaves, a few

2+1 tbsp Ghee

41/2 cup Hot water For rice

Preparation

Step 1

Marinate the fish pieces in red chilly powder, turmeric powder, salt and lemon juice with required water.

Step 2

Set a pan over medium heat and pour in the oil and fry each sides of fish.

Step 3

Heat the oil in a large pan and fry 1 thinly sliced onion till golden brown. Convert it into a plate. Now we have to prepare the biriyani rice.

Step 4

Now we add all the spices into the hot oil and add drained rice.

Step 5

Roast the rice for 4-5 minutes in medium to high flame.

Step 6

Once rice is roasted a bit, quickly add boiled water, give a stir and close with a lid. Let it cook. Also add 1 tsp of lime juice and chopped carrot to this.

Step 7

In the mean time, Heat the oil in a pan and fry onion until soft.

Step 8

Next, add crushed ginger garlic green chilly. cook until the raw smell disappears.

Step 9

Add chopped tomatoes and cook until the tomatoes turn soft. On the other hand check rice, when it's done off the flame. Take care that rice is not overcooked.

Step 10

Stir in pepper powder, garam masala and salt to taste. cook for a minute.

Step 11

Add fish pieces. Don't stir as it will break the fish.

Step 12

Just mix by putting masala on top of fish. Add chopped coriander leaves to this and close lid for 1 minute. After that off flame.

Step 13

Mix chopped mint leaves, coriander leaves and fried onion with 1/2 tsp garam masala.

Step 14

Now start layering rice over the fish masala. We are going to dhum the biriyani. Layer half of the biriyani rice over it.

Step 15

Sprinkle the half of fried onion mix and 1 tbsp yellow colour mixture(1/4 cup milk+1/4 tsp turmeric powder).

Step 16

Layer the remaining cooked rice, fried onion, colour and 2 tbsp ghee over it.

Step 17

Close the lid tightly and heat for 5 minutes.(low flame).

Step 18

Delicious Thalassery biriyani is ready.