Mangalorean Fish Biryani

1. 1
   prep · ~10 min

   Soak the rice and make the masala paste.

   1.Wash the basmati rice in 3-4 changes of water until the water runs clear. Soak in fresh water for 30 minutes, then drain completely.

   2.Grind together the grated coconut, tamarind pulp, byadgi red chilies, coriander seeds, fennel seeds, ginger, garlic, and turmeric powder with 3 tablespoons of water to a smooth paste.

   3.Set the ground masala paste aside.
2. 2
   prep · ~20 min

   Marinate the fish.

   1.In a bowl, mix the fish pieces with half of the ground masala paste, yogurt, lemon juice, a pinch of salt, and a pinch of garam masala.

   2.Coat the fish well and let it marinate for 20 minutes at room temperature.

   TIPUse firm white fish like kingfish or pomfret — they hold their shape beautifully during dum cooking.
3. 3
   fry · ~15 min

   Fry the onions and the fish.

   1.Heat 2 tablespoons of oil in a deep frying pan over medium heat.

   2.Add the sliced onions and fry them until deeply golden brown and crisp. Remove with a slotted spoon and set aside on a paper towel.

   3.In the same oil, gently pan-fry the marinated fish pieces for about 2 minutes on each side until lightly seared but not fully cooked. Remove and set aside.

   TIPDo not crowd the pan while frying the fish. Sear in batches to get a nice crust without breaking the fillets.
4. 4
   boil · ~8 min

   Parboil the rice.

   1.Bring 4 cups of water to a rolling boil in a large pot. Add the remaining salt, the green cardamom, cloves, cinnamon stick, and bay leaf.

   2.Add the drained rice and cook until it is 70% done — the grains should still have a slight bite in the center.

   3.Drain the rice immediately and discard the whole spices or leave them for fragrance.

   TIPThe rice should be just over half-cooked. It will finish cooking with the steam from the fish masala.
5. 5
   saute · ~7 min

   Prepare the masala base.

   1.In the heavy bottom pan, heat the ghee over medium heat. Add the cumin seeds and let them crackle.

   2.Add the chopped tomatoes, slit green chilies, and the remaining ground masala paste. Sauté for 5-6 minutes until the raw smell vanishes and the tomatoes soften.

   3.Add 2 tablespoons of water to prevent sticking and cook until the oil starts to separate from the masala.

   TIPCook the masala patiently until the oil separates — this deepens the flavor and removes any raw taste from the coconut.
6. 6
   assemble · ~5 min

   Layer the biryani.

   1.Spread a thin layer of the cooked masala at the bottom of the pan.

   2.Arrange the pan-fried fish pieces evenly over the masala.

   3.Cover the fish with a generous layer of half the parboiled rice.

   4.Sprinkle half the fried onions, half the mint, and half the coriander leaves.

   5.Repeat with the remaining rice, then top with the remaining fried onions, mint, and coriander.

   6.Drizzle the saffron-infused milk over the top layer.
7. 7
   steam · ~40 min

   Cook the biryani on dum.

   1.Seal the pot with a tight-fitting lid. If needed, use a strip of dough around the rim to trap the steam.

   2.Place the pot over very low heat and let the biryani steam for 25-30 minutes.

   3.Turn off the heat and let it rest, covered, for another 10 minutes before opening.

   TIPPlace a flat tawa or griddle under the pot to diffuse the heat and prevent the bottom from burning.
8. 8
   serve · ~1 min

   Gently mix and serve.

   1.Open the lid carefully and let the steam escape away from your face.

   2.Use a flat spatula to gently mix the layers, bringing the masala and fish from the bottom up.

   3.Serve hot on a platter, garnished with any reserved fried onions and fresh coriander.

   TIPStir very gently to keep the fish pieces intact — they will be incredibly tender.

Cuisines we love