Tuesday, May 13, 2014

Fish Biryani Recipe - Malabar Style


For rice :
Basmati rice : 2 cups
Water : 4 cups
Ghee : 2 tbsp
Cloves : 4 nos
Cardamom pods : 3 nos
Cinnamon stick : 2 (1" pieces)
Bay leaves : 2 no
Onion : 1 big (finely sliced)
Salt to taste

For Marinating Fish :
King fish fillets : 1/2 kg
Red chilly powder : 1 tsp
Turmeric powder : 1/4 tsp
Ginger garlic paste : 1 tsp
Salt to taste 

For Fish Masala :
Onion : 4 (medium, thinly sliced)
Tomato : 2 (medium chopped)
Green chillies : 10-12 nos
Ginger crushed : 1 1/2 tbsp
Garlic crushed : 1 1/2 tbsp
Yogurt : 1/2 cup
Turmeric powder : 1/4 tsp
Coriander powder : 2 tsp
Pepper powder : 1/4 tsp
Garam masala : 1 tsp
Mint leaves : 1/4 cup chopped
Cilantro / Coriander leaves : 1/4 cup chopped
Lime juice : 1 tsp
Ghee + Oil : 3 tbsp

For dum (layering) :
Cashew Nuts : Handful
Raisins : Handful
Onion : 1/2 cup (thinly sliced)
Coriander & Mint leaves : Handful
Garam masala : 1 tsp
Pure ghee : 1 tbsp

                                     Preparing Garam Masala



Cooking the Rice : 

Wash and drain the rice and keep it aside. Heat ghee in the pot, first we can fry the sliced onion followed by cashew nuts and raisins for layering (mentioned for dum). Keep it aside. In the same ghee we can prepare rice. Add all spices, onion and saute for few mins; now add the drained rice and fry for some time. At the same time boil required water and add to the rice. Cook the rice till done.

Preparing Fish Masala :

  1. Clean the fish and make a wet marinate with above mentioned marinate ingredients; apply it on  fish and keep it for sometime.
  2. Heat ghee+oil in the biryani pot and shallow fry the fish flipping both the sides; drain the excess oil in the paper towel and keep it aside.
  3. In the same pot, add sliced onion to left over oil and saute until it is transculent, add salt at this time. This makes onion cook fast. Add the ginger,garlic, green chilly paste and saute until the raw smell goes. Then add turmeric,coriander,pepper and garam masala powders into it and saute for few seconds. Then add tomatoes, chopped mint and coriander leaves, lime juice and churned yogurt mix well.
  4. Add fried fish and cook about 5 minutes.
Layering :
Spread 1/3 part of rice above the fish masala. Add few drops of lime uice. Springle some garam masala and pure ghee followed by   Fried onion and cashew raisin mixture and chopped coriander 
and mint leaves. Repeat this process with left over rice.

Close with tight fitting heat resistant lid or close it with aluminium foil and bake for 10 minutes. If you are doing this on stove top, then heat a skillet or tawa and place it on the top and cook in low flame for 10 minutes. 

Left it rest un opened until serving.


  1. ohhh... eppo lunchinulla samayamayi... aa biriyani kandappo vishappu koodi pakshe evide biriyani ellallo...

    1. Hi hi..ividekku vannolu kurachu drive cheythal mathi :-)

  2. kothippikkalle.. biryani looks super

  3. can practically smell it :)

  4. oh cant resisit..
    happy to follow you