Thalassery Fish Biryani

Name: Thalassery Fish Biryani
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 2 cup jeerakasala rice (or kaima rice, washed and soaked 30 minutes, drained); 500 g seer fish (cut into thick steaks); 4 pcs onion (medium, thinly sliced); 3 pcs tomato (medium, thinly sliced); 5 pcs green chili (slit lengthwise); 1.5 inch ginger (crushed); 8 pcs garlic (cloves, crushed); 3 tbsp coconut oil; 1 tbsp ghee; 0.5 cup yogurt (thick, whisked smooth); 0.5 cup coconut milk (thick, fresh or canned); 1.5 tsp fennel seeds; 0.5 tsp cumin seeds; 0.5 tsp black peppercorns (whole); 4 pcs green cardamom; 1.5 inch cinnamon (stick, broken); 5 pcs cloves; 1 pcs mace (small blade); 1 pcs star anise; 1 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt (for rice water and fish masala); 1 tbsp lemon juice; 3 tbsp coriander leaves (chopped); 2 tbsp mint leaves (chopped); 10 pcs cashew nuts (split, for garnish); 1 tbsp raisins (for garnish); 1 tsp rose water

RATING

4.6/5(137)

TASTE SCORE

9/10

Fragrant, layered rice and fish dish from Kerala's Malabar coast, where succulent seer fish steaks are gently poached in a spiced coconut-tomato masala and then steamed with fragrant jeerakasala rice. Subtle notes of fennel, green chili, and fresh coconut make this coastal classic light yet deeply aromatic.

PREP

35m

COOK

55m

SERVES

1 KATORI

825 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Marinate the fish.
Rub fish steaks with a pinch of salt, a pinch of turmeric, and lemon juice. Set aside for 15 minutes.
fry · ~15 min
Shallow fry the fish and aromatics.
1.Heat 2 tbsp coconut oil in a large skillet over medium heat.
2.Sear fish steaks for 2 minutes per side until lightly golden. Remove and set aside.
3.In the same oil, add cashew nuts and raisins. Fry until golden and plump. Remove and reserve for garnish.
4.Add sliced onions to the same pan and fry until deep golden brown (10-12 minutes).
5.Remove half the fried onions and set aside for layering.
TIPDon't crowd the pan when searing fish — do it in batches if needed to get a good crust.
saute · ~15 min
Build the fish masala.
1.To the remaining onions in the pan, add crushed ginger and garlic. Sauté until raw smell goes (1 minute).
2.Add slit green chilies, fennel seeds, cumin seeds, peppercorns, cardamom, cinnamon, cloves, mace, star anise, and bay leaf. Stir for 1 minute until fragrant.
3.Add sliced tomatoes, turmeric powder, and red chili powder. Cook until tomatoes turn soft and oil separates (4-5 minutes).
4.Lower the heat, add whisked yogurt and stir constantly for 1-2 minutes until it blends into the masala.
5.Pour in coconut milk, add 0.25 tsp salt, and bring to a gentle simmer. Cook for 3 minutes.
6.Gently place seared fish steaks into the masala. Spoon some masala over the fish. Simmer for 5 minutes until fish is just cooked. Remove from heat.
TIPHandle fish gently while mixing into the masala to keep the steaks intact.
boil · ~10 min
Parboil the rice.
1.Bring 3 cups of water to a rolling boil in a large pot.
2.Add remaining 0.25 tsp salt, 1 tsp coconut oil, and the soaked, drained rice.
3.Cook until rice is 70% done — grains should be slightly firm at the center, about 5-6 minutes.
4.Drain the rice immediately and set aside.
TIPThe rice must be only parboiled — it will finish cooking during dum. Overcooking now makes the biryani mushy.
assemble · ~5 min
Layer the biryani.
1.Spread a thin layer of the fish masala at the bottom of a heavy-bottomed biryani pot.
2.Spread one-third of the parboiled rice over the masala.
3.Scatter some fried onions, chopped mint, and coriander leaves.
4.Add the remaining fish masala as the next layer, arranging the fish steaks evenly.
5.Top with the remaining rice, spreading it evenly.
6.Sprinkle garam masala, remaining fried onions, mint, coriander, fried cashews, and raisins on top.
7.Drizzle ghee and rose water over the rice.
steam · ~30 min
Seal and cook on dum.
1.Cover the pot with a tight-fitting lid. Seal the edges with the dough to trap steam.
2.Place the pot on the lowest heat setting. Let it steam for 20-25 minutes.
3.Turn off the heat and let it rest, sealed, for 5 minutes.
4.Break the dough seal and open the lid. Gently fluff the biryani with a fork, mixing layers lightly.
TIPPlace a tava or griddle under the pot if your flame is not low enough — this prevents the bottom from scorching.
serve
Serve the Thalassery Fish Biryani.
Transfer to a large platter, arranging a fish steak prominently on top. Serve hot with raita and pickles.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use only jeerakasala or kaima rice for the authentic short-grain texture; basmati will change the mouthfeel.
2
Parboil the rice until 70% done (firm at the center) or it will turn mushy during the dum cooking.
3
Sear fish steaks in a single layer without crowding to get a light crust without steaming the fish.
4
Seal the pot with dough to trap steam — this ensures even cooking and infuses layers with aroma.
5
Place a tawa or griddle under the pot if your flame is too high to prevent the bottom layer from burning.
6
Handle fish gently when layering to keep the steaks intact and presentable when serving.
7
Let the biryani rest for 5 minutes after dum before opening the lid to let the layers settle.

RECIPE VARIATIONS

Adapt it for your goals.

Prawn or Shrimp Substitution

Replace seer fish with 400 g of peeled, deveined prawns. Sear for 1 minute per side and reduce simmering time to 3 minutes so the prawns stay tender.

High Protein Twist

High-Protein Twist

Swap seer fish with firm tofu steaks (pressed and seared) for a vegetarian high-protein version that absorbs the masala beautifully.

Low Oil Version

Low-Oil Version

Skip the shallow frying step for cashews and raisins; instead, dry-roast them in a pan. Use 1 tbsp oil for onions and reduce coconut milk to ¼ cup to lower the fat content.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Omega-3 Fatty Acids

Seer fish (king mackerel) is a good source of omega-3 fats, which support heart and brain health.

✓

Contains Anti-Inflammatory Spices

Turmeric, ginger, fennel seeds, and cinnamon in the masala provide natural anti-inflammatory and digestive compounds.

✓

Good Source of Protein

Fish and yogurt together offer high-quality protein essential for muscle repair and satiety.

✓

Provides Healthy Fats from Coconut

Coconut oil and coconut milk supply medium-chain triglycerides (MCTs) that can be easily utilized for energy.

✓

Low in Added Sugar

This savoury biryani contains only a small amount of raisins, keeping added sugar minimal.

✓

Packed with Aromatic Antioxidants

Cardamom, cloves, cinnamon, and star anise are rich in antioxidants that help fight oxidative stress.

QUESTIONS?

Frequently asked questions

Basmati will work but the texture and aroma will differ — jeerakasala is shorter and more absorbent, giving a softer, more cohesive biryani. Reduce parboiling time slightly if using basmati.