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A fragrant and spicy biryani from the coastal region of Mangalore. Succulent fried fish layered with a tangy coconut-based masala and aromatic short-grain rice, cooked to perfection on dum.
For 4 servings
Prepare the Fish and Rice
Cook the Rice
Fry the Fish
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A fragrant and spicy biryani from the coastal region of Mangalore. Succulent fried fish layered with a tangy coconut-based masala and aromatic short-grain rice, cooked to perfection on dum.
This south_indian recipe takes 105 minutes to prepare and yields 4 servings. At 830.82 calories per serving with 35.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Biryani Masala
Layer and 'Dum' Cook the Biryani
Serve
This recipe works wonderfully with prawns. Marinate and fry the prawns similarly, but for a shorter duration to avoid making them rubbery.
Replace the fish with thick slices of paneer or firm tofu. Marinate and shallow fry them just like the fish.
Reduce the amount of red chili powder and green chilies for a milder version. You can also use Kashmiri red chili powder for color without excessive heat.
Kingfish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
This dish provides a substantial amount of high-quality protein from the fish, essential for muscle repair, growth, and overall body function.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory compounds that can help combat oxidative stress in the body.
The best fish are firm, white-fleshed varieties that hold their shape well. Kingfish (Surmai/Anjal), Seer Fish, and Pomfret are excellent choices. Avoid delicate fish that might fall apart during cooking.
Yes, you can. While jeerakasala (or kaima) rice is traditional for its unique aroma and ability to absorb flavors, aged long-grain basmati rice is a great alternative. Adjust the water-to-rice ratio and cooking time as needed for basmati.
It can be part of a balanced diet. The fish provides high-quality protein and omega-3 fatty acids. However, it is a rich dish due to the use of oil, ghee, and coconut. To make it healthier, you can reduce the amount of oil and ghee used.
A single serving of this Mangalorean Fish Biryani (approximately 620g) contains an estimated 750-850 calories. The exact number can vary based on the type of fish and the amount of oil absorbed.
Store leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the biryani and microwave it, or gently heat it in a covered pan on the stovetop over low heat until warmed through.