Kerala Style Malabar Fish Biriyani  Recipe

Total Time:

1 hour 20 minutes(Cooking)

Servings:

4

Kerala Style Malabar Fish Biriyani  Recipe


Ingredients

FISH:
1/2 kgking fish
2large onions
1 tbspginger, crushed
1 tbspgarlic, crushed
1 tbspgreen chili, crushed
3tomatoes
1 tbspcoriander powder
1/4 cupcurd
1 tbspbutter (ghee), or vegetable oil
oil
MARINADE:
2 tspchili powder
1/2 tsppepper powder
1 tspturmeric powder
1 tbspginger
1 tbspgarlic
3-4small onions
pinchfenugreek
pinchmustard
salt
PASTE:
2 tbspcoconut
1/2 tbsppoppyseeds
1 tbspcashew nuts, soaked in water
RICE:
2 cupsbasmati rice
4 cupswater
6cardamom
2 stickscinnamon
6cloves
2 tbspbutter (ghee)
1-2 tbsplemon juice
salt

Preparation

  1. Grind together all the ingredients for marination into a fine paste. Marinate the cleaned fish pieces with this paste for ½ an hour.
  2. Grind together the ingredients for white paste and keep aside.
  3. Shallow fry the marinated fish until it is half cooked.
  4. Add 1 tablespoon ghee to this oil and saute the onion till it becomes soft. Add the crushed ginger, garlic and green chilli & saute for 3 minutes. Add 1 teaspoon coriander powder. When the oil starts appearing add the tomatoes.When the tomatoes are cooked well add ¼ cup curd. Mix well. Add the shallow fried fish pieces. Make sure that the fish pieces are covered with gravy. After 5 minutes add the white paste. When the gravy becomes thick & fish is cooked remove from fire.
  5. Heat 1 tablespoon ghee in a pan and add the whole masala (cardamom, cloves & cinnamon). Add the washed rice. When the rice starts cracking add 4 cups of boiling water, salt, coriander & mint leaves & lemon juice. Cook the rice till the water is completely dried.
  6. Butter a baking dish. Spread one layer of fish masala first and a layer of rice on top of it. Repeat the same. Top layer should be rice.
  7. Preheat the oven at 200 C, 10 mins before baking. Reduce the oven temp to 180 C and bake for 20-25 minutes. Spread a wet cloth over the dish while baking. Garnish with fried onions, nuts, and raisins. Serve the biriyani with raitha, mango chutney and pappad.

Stove Top Cooking

  1. Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid.
  2. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 minutes. Keep the heat at the lowest flame throughout, otherwise it might get burnt.
  3. Also place a pan of boiling water on top of the biriyani vessel at the same time.

 

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