Aromatic short-grain rice and succulent, pan-fried fish cooked in a fragrant onion-tomato masala. This classic Kerala dish is layered and slow-cooked to perfection, a true coastal delight.
Prep30 min
Cook50 min
Soak20 min
Servings4
Serving size: 2 cups
918cal
38gprotein
111gcarbs
Ingredients
500 g Seer Fish (Also known as King Fish. Cut into 1.5-inch steaks.)
2 cup Jeerakasala Rice (Kaima rice is also a perfect choice. Basmati can be a substitute.)
3 large Onion (Thinly sliced. Two for frying (birista), one for the masala.)
2 medium Tomato (Finely chopped.)
4 pcs Green Chili (Slit lengthwise.)
2.5 tbsp Ginger-Garlic Paste (1 tbsp for marinade, 1.5 tbsp for masala.)
Aromatic and perfectly spiced Malabar Fish Biryani – a gut-friendly, soul-satisfying meal!
This kerala dish is perfect for dinner. With 918.11 calories and 37.98g of protein per serving, it's a nutritious choice for your meal plan.
36gfat
0.25 cup Mint Leaves (Fresh, chopped.)
0.25 cup Coriander Leaves (Fresh, chopped.)
0.25 cup Coconut Oil (For frying.)
4 tbsp Ghee (2 tbsp for rice, 2 tbsp for layering.)
2 tsp Red Chili Powder (1 tsp for marinade, 1 tsp for masala. Adjust to taste.)
1 tsp Turmeric Powder (0.5 tsp for marinade, 0.5 tsp for masala.)
2 tsp Coriander Powder
1 tsp Garam Masala
2.25 tsp Salt (0.75 tsp for marinade, 1 tsp for rice, 0.5 tsp for masala.)
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom
15 pcs Cashews (For garnish.)
2 tbsp Raisins (For garnish.)
4 cup Water (For cooking rice.)
Instructions
1
Marinate Fish and Prepare Rice (30 minutes)
In a bowl, combine the fish pieces with 1 tsp red chili powder, 0.5 tsp turmeric powder, 1 tbsp ginger-garlic paste, lemon juice, and 0.75 tsp salt. Mix well to coat the fish evenly. Let it marinate for 20-30 minutes.
While the fish marinates, wash the jeerakasala rice in a few changes of water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain completely in a colander.
2
Fry Garnish and Fish (15 minutes)
Heat the coconut oil in a wide, heavy-bottomed pan over medium heat. Add two-thirds of the sliced onions (reserving one-third for the masala) and fry, stirring occasionally, until they are deep golden brown and crisp (about 8-10 minutes). This is your 'birista'. Remove with a slotted spoon and set aside on a paper towel.
In the same oil, fry the cashews until golden, then add the raisins and fry until they plump up. Remove and set aside with the birista.
Carefully place the marinated fish pieces in the remaining oil. Shallow fry for 3-4 minutes per side until golden and about 80% cooked. Do not overcrowd the pan; fry in batches if needed. Remove the fish and set aside.
3
Cook the Rice (15 minutes)
In a separate pot, heat 2 tbsp of ghee over medium heat. Add the cinnamon stick, cloves, and green cardamom pods. Sauté for 30 seconds until fragrant.
Add the drained rice and gently sauté for 1-2 minutes, being careful not to break the grains.
Pour in 4 cups of hot water and 1 tsp of salt. Stir once, bring to a rolling boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and cook for 10-12 minutes, or until the rice is 90% cooked and all the water is absorbed.
Turn off the heat and let the rice sit, covered, for 5 minutes. Then, gently fluff with a fork.
4
Prepare the Biryani Masala (12 minutes)
In the same pan used for frying the fish (with its flavorful leftover oil), add the remaining one-third of sliced onions. Sauté for 5-7 minutes until golden.
Add 1.5 tbsp ginger-garlic paste and the slit green chilies. Sauté for one minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they break down and become soft and mushy.
Stir in the spice powders: 0.5 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp garam masala. Cook for 2 minutes, stirring, until the oil begins to separate from the masala.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for a minute to prevent it from curdling. Cook for another 2-3 minutes.
Finally, add the chopped mint leaves, coriander leaves, and 0.5 tsp salt. Mix well to combine. The masala is ready.
5
Layer and 'Dum' Cook the Biryani (20 minutes)
Select a heavy-bottomed pot for layering. Spread a thin layer of the cooked rice at the bottom.
Gently spread half of the prepared fish masala over the rice. Arrange the fried fish pieces on top of the masala.
Layer with half of the remaining rice. Sprinkle half of the birista (fried onions), fried cashews, raisins, and some chopped mint and coriander leaves.
Repeat the layers: spread the rest of the masala, then the remaining rice. Top with the rest of the birista, nuts, raisins, and herbs.
Drizzle the remaining 2 tbsp of ghee over the top layer.
Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can place a heavy object on the lid or seal the edges with dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-steaming process allows the flavors to meld together.
6
Rest and Serve (15 minutes)
Turn off the heat and let the biryani rest, undisturbed, for at least 10-15 minutes. This is a crucial step for the flavors to settle.
Open the lid and gently mix the biryani from the sides using a flat spatula, ensuring you get a mix of rice, masala, and fish in each serving.
Serve hot with a side of cooling raita, lemon pickle, and crispy papad.
