Malabar Fish Biryani

1. 1
   prep · ~30 min

   Marinate the fish.

   1.In a large bowl, mix yogurt, red chili powder, turmeric powder, half the crushed ginger-garlic paste, 1 tbsp lemon juice, and a pinch of salt.

   2.Add fish pieces, coat well, and set aside to marinate for 30 minutes.
2. 2
   prep · ~30 min

   Soak the rice.

   1.Wash the kaima rice under running water until the water runs clear.

   2.Soak in enough water to cover for 30 minutes, then drain completely.

   TIPShort-grain kaima rice is essential for the authentic Malabar texture; basmati won't give the same soft, fluffy result.
3. 3
   fry · ~25 min

   Fry the onions, cashews, and raisins.

   1.Heat oil for frying in a deep pan over medium heat.

   2.Fry the sliced onions in batches until deep golden brown and crispy (8-10 minutes per batch). Drain on paper towels.

   3.In the same oil, lightly fry the cashew nuts until golden, then the raisins until they puff up. Remove and set aside.

   TIPDon't overcrowd the pan while frying onions — they will steam instead of crisping.
4. 4
   fry · ~10 min

   Shallow fry the marinated fish.

   1.Remove fish pieces from the marinade, reserving the leftover marinade in the bowl.

   2.In a wide pan, heat 2 tbsp coconut oil over medium heat.

   3.Gently place the fish pieces and shallow fry for 2 minutes on each side until lightly golden. They should be 70% cooked. Remove and set aside.

   TIPHandle seer fish gently while turning as it's flaky; a flat spatula works best.
5. 5
   prep · ~10 min

   Prepare the biryani gravy.

   1.In the same pan used for the fish, add 1 tbsp ghee over medium heat.

   2.Add cumin seeds, fennel seeds, cinnamon stick, cloves, cardamom, bay leaf, and mace. Sauté until fragrant (1 minute).

   3.Add the remaining ginger-garlic paste and sauté until the raw smell disappears (1 minute).

   4.Add the reserved leftover marinade, green chilies, half the mint, and half the coriander leaves. Cook for 2 minutes.

   5.Add the fried fish pieces back gently, coat with the gravy, and cook for 2 more minutes. Switch off the heat.
6. 6
   boil · ~10 min

   Parboil the rice.

   1.In a large pot, bring 3 cups of water and the remaining 1 tbsp ghee to a rolling boil.

   2.Add the drained rice, a pinch of salt, and cook until the rice is 70% done (7-8 minutes). The grains should still have a bite.

   3.Drain the rice immediately in a colander and set aside.

   TIPTest the rice by pressing a grain between your fingers — it should split but still feel slightly firm at the center.
7. 7
   assemble · ~5 min

   Layer the biryani.

   1.Grease the bottom of a heavy-bottomed pot with a few drops of ghee.

   2.Spread half of the partially cooked rice as the first layer.

   3.Arrange the fried fish pieces and all the gravy over the rice.

   4.Top with half of the fried onions, half the fried cashews and raisins, and the remaining fresh mint and coriander.

   5.Cover with the rest of the rice as the final layer.

   6.Sprinkle saffron water evenly on top. Cover with the remaining fried onions, cashews, and raisins.
8. 8
   steam · ~25 min

   Dum cook the biryani.

   1.Seal the pot tightly with aluminum foil or a tight-fitting lid. If using a lid, place a heavy weight on top or seal the edges with atta dough.

   2.Place the pot on a tawa (griddle) over the lowest possible heat setting.

   3.Cook undisturbed for 20-25 minutes. You should see steam escaping gently. Switch off the heat and let it rest for 5 minutes.

   TIPNever open the lid during dum cooking — the trapped steam is what infuses the biryani with flavor.
9. 9
   serve · ~2 min

   Gently fluff and serve.

   1.Open the pot away from your face to avoid the steam burst.

   2.Gently mix the layers by sliding a flat spatula along the sides and lifting the rice from the bottom.

   3.Transfer to a serving platter, drizzle the remaining 1 tbsp lemon juice, and serve hot.

   TIPMix gently with a light hand to keep the rice grains and fish pieces intact.

Cuisines we love