May 21, 2018 Malabar Fish Biryani

Malabar Fish Biryani Recipe | Fish Biryani Recipe for Kerala Food Style

Malabar Fish Biryani Recipe:

This traditional Malabar Fish Biryani recipe can be devoured at all times.

Like the appetizing feel of this ever-charming dish.

Ingredients of Malabar Fish Biryani

  • 1 kg seer fish
  • 1 kg onions
  • 100 gm green chilies
  • 70 gm garlic
  • 70 gm ginger
  • Juice of 2 lemons
  • 1 cup coriander leaves
  • 1 cup yogurt
  • Salt to taste
  • 1 kg rice (Kaima rice is best)
  • 3 Tbsp ghee
  • 1 cup cooking oil
  • ½ kg tomatoes
  • 1 tsp turmeric powder
  • 2 Tbsp cashew nuts have broken
  • 2 Tbsp raisins
  • 4 glasses water (in quantity to the number of cups of rice)
  • 3 pods cardamom
  • 3 cinnamon sticks
  • A pinch of garam masala

How to Make Malabar Fish Biryani:

  1. Take 250 gm onions and cut them into thin slices.
  2. Heat oil and 1/2 cup ghee in a saucepan, and cook the onion till fair brown.
  3. Deep-fry cashew nuts and raisins and keep to one side.
  4. Apply turmeric powder with sufficient salt and little water on the fish.
  5. Heat 2 tablespoons oil in a frying pan.
  6. Evenly fry the fish till half done and keep to the side.
  7. In a heavy-bottomed pot, heat 3 tablespoons of oil.
  8. Pound the remaining onion in a blender with 1/2 cup water.
  9. Add this onion mixture to the hot oil.
  10. For now crush ginger, garlic, and chilies.
  11. Put in this paste to the onion mix. Mix well for 3-4 minutes.
  12. Add tomatoes, yogurt, and salt.
  13. Boil for some time till the water evaporates.
  14. Add the fried fish pieces, coriander leaves and the juice from the lemons. Keep aside.
For the Rice:
  1. Heat ghee in a non-stick container.
  2. Add 1/2 chopped onion, cardamoms and cinnamon.
  3. Directly add the washed rice (drain without any water).
  4. Add boiled water (1:2 ratios) and salt and cook on high glow till the water is immersed in the rice.
  5. Stay the rice covered for 10 minutes. Add garam masala powder over the rice.
  6. Now take a heavy bottomed pot and add the cooked rice in one layer at the underneath.
  7. Add a few spoons of the fish masala.
  8. Fling some fried onion, nuts and raisins and a little garam masala powder and cover with a rice layer.
  9. Cover it up, finishing with the side dishes on top.
  10. Take a tablecloth (radius of the vessel), reduce it with water and a little rose water, and cover the pot.
  11. Put the biryani on Dum for 1 hour with low heat for the flavors to grow. Serve hot.

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