Thalassery Fish Biryani

1. 1

   Marinate the Fish

   • In a bowl, combine the fish steaks with 0.5 tsp turmeric powder, 1.5 tsp Kashmiri red chilli powder, lemon juice, 1 tbsp ginger-garlic paste, and 1 tsp salt.
   • Gently mix to ensure each piece is evenly coated.
   • Cover and let it marinate for at least 30 minutes in the refrigerator.
2. 2

   Prepare Fried Garnishes (Bista)

   • Heat 1 cup of oil in a wide, heavy-bottomed pan over medium-high heat.
   • Add the thinly sliced onions and fry in batches, stirring occasionally, for 15-20 minutes until they are deep golden brown and crisp. Do not overcrowd the pan.
   • Using a slotted spoon, remove the fried onions (bista) and drain them on a paper towel. Set aside half for the masala and half for garnish.
   • In the same oil, fry the cashew nuts for about 1 minute until golden. Remove and set aside.
   • Next, fry the raisins for about 30 seconds until they puff up. Remove and set aside. Reserve the flavorful oil.
3. 3

   Shallow Fry the Fish

   • In the same pan, using about 3-4 tbsp of the reserved oil, shallow fry the marinated fish pieces over medium heat.
   • Cook for 3-4 minutes on each side until they are golden and about 80% cooked through. The fish should be firm but not fully cooked.
   • Carefully remove the fish from the pan and set aside. Keep the remaining oil in the pan for the masala.
4. 4

   Cook the Rice

   • While the fish is frying, wash the Kaima rice thoroughly in several changes of water until the water runs clear. Soak for 20 minutes, then drain completely.
   • In a large pot, heat 2 tbsp of ghee. Add the cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30 seconds until fragrant.
   • Add the drained rice and gently toast for 1-2 minutes.
   • Pour in 4 cups of hot water and 1.5 tsp of salt. Bring to a rolling boil.
   • Reduce the heat to low, cover the pot with a tight lid, and cook for 8-10 minutes until the rice is 90% cooked and all the water is absorbed.
   • Turn off the heat and let it rest, covered, for 5 minutes. Then, gently fluff with a fork.
5. 5

   Prepare the Biryani Masala

   • In a heavy-bottomed pot (the one you will use for dum), heat the oil remaining from frying the fish.
   • Add the ginger paste, garlic paste, and slit green chilies. Sauté for 1 minute until fragrant.
   • Add the chopped tomatoes and cook for 5-6 minutes until they break down and become soft.
   • Lower the heat and add the whisked curd, remaining 0.5 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp garam masala. Stir continuously and cook for 2-3 minutes until the oil begins to separate from the masala.
   • Stir in half of the fried onions (bista), chopped coriander, and mint leaves. Season with salt to taste, keeping in mind the salt from the fish and rice. Mix well to form a thick, aromatic masala.
6. 6

   Layer and Cook on 'Dum'

   • Gently arrange the fried fish pieces in a single layer over the prepared masala in the pot.
   • Evenly spread the cooked rice over the fish layer. Do not press down.
   • Sprinkle the remaining fried onions, fried cashews, raisins, and the rest of the chopped mint and coriander leaves over the rice.
   • Drizzle the remaining 2 tbsp of ghee and the optional rose water on top.
   • Cover the pot with a tight-fitting lid. To create a perfect seal ('dum'), you can line the rim of the pot with a simple flour dough or place a heavy object on the lid.
   • Cook on the lowest possible heat for 15-20 minutes. This allows the steam to build and flavors to meld.
   • Turn off the heat and let the biryani rest, unopened, for at least 15 minutes.
7. 7

   Serve

   • Open the pot and enjoy the aroma. Gently mix the biryani from the sides using a wide spatula, taking care not to break the delicate fish pieces.
   • Serve hot with a side of cooling raita, papad, and a simple lime pickle.

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