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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.
For 4 servings
Marinate Fish and Prepare Rice (30 minutes)
Fry Garnish and Fish (15 minutes)
Cook the Rice (15 minutes)
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.
This kerala recipe takes 80 minutes to prepare and yields 4 servings. At 885.68 calories per serving with 36.92g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Biryani Masala (12 minutes)
Layer and 'Dum' Cook the Biryani (20 minutes)
Rest and Serve (15 minutes)
You can use other firm-fleshed fish like pomfret, sea bass, or even prawns. Adjust frying time accordingly.
Increase the amount of green chilies and red chili powder. You can also add a teaspoon of black pepper powder to the masala for extra heat.
If Jeerakasala rice is unavailable, use good quality aged basmati rice. The cooking time and water ratio might need slight adjustments.
Add a handful of green peas or a few fried potato cubes to the masala for added texture and volume.
Seer fish is an excellent source of Omega-3 fatty acids, which are crucial for maintaining heart health, supporting brain function, and reducing inflammation in the body.
Fish provides high-quality, easily digestible protein that is essential for building and repairing tissues, muscle growth, and overall body function.
The blend of spices like turmeric, ginger, and garlic offers anti-inflammatory and antioxidant properties, aiding digestion and boosting the immune system.
Malabar Fish Biryani can be part of a balanced diet. It's a good source of protein and omega-3 fatty acids from the fish. However, it is a rich dish due to the use of ghee, oil, and fried onions, making it high in calories and fat. Enjoy it in moderation.
A typical serving of approximately 580 grams contains around 850-950 calories. The exact number can vary based on the type of fish, the amount of oil and ghee used, and serving size.
Yes, you can use aged long-grain Basmati rice. However, the authentic taste, aroma, and texture of Malabar biryani come from the short-grained Jeerakasala or Kaima rice, which cooks up soft and fluffy without sticking.
'Dum' is a slow-cooking technique where the food is cooked in a sealed, heavy-bottomed pot on low heat. This method traps the steam, allowing the ingredients to cook in their own juices and the flavors to meld together deeply.
To reduce the spice level, you can decrease the amount of red chili powder by half and use fewer green chilies or deseed them before adding them to the masala.
Store leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over it and microwave until hot, or gently heat it in a covered pan on the stovetop over low heat.
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