Malabar Fish Biryani

1. 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. 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. 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. 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. 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. 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.

Cuisines we love