Malabar Fish Biryani is a flavorful and aromatic dish that originates from the Malabar region of Kerala, India. Here’s a recipe to make Malabar Fish Biryani:
Ingredients:
For Marinating the Fish:
- 500g fish fillets (such as kingfish or pomfret), cut into cubes
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon ginger-garlic paste
- Salt to taste
For the Rice:
- 2 cups basmati rice, soaked for 30 minutes and drained
- 4 cups water
- 1 bay leaf
- 2-3 green cardamom pods
- 1 cinnamon stick
- 4-5 cloves
- Salt to taste
For the Biryani Masala:
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit lengthwise
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon biryani masala powder
- 1/2 cup yogurt
- A handful of fresh coriander leaves, chopped
- A handful of fresh mint leaves, chopped
- Juice of 1 lemon
- Salt to taste
For Layering:
- Fried onions (from 2 onions)
- Saffron strands soaked in warm milk
- Ghee for drizzling
Instructions:
- Marinate the Fish:
- In a bowl, mix fish cubes with turmeric powder, red chili powder, ginger-garlic paste, and salt. Marinate for at least 30 minutes.
- Cook the Rice:
- In a large pot, bring water to a boil. Add bay leaf, cardamom pods, cinnamon stick, cloves, and salt.
- Add drained rice and cook until it’s 70% cooked. Drain the rice and set aside.
- Prepare the Biryani Masala:
- In a large pan, heat some oil. Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add chopped tomatoes and cook until they turn soft.
- Add turmeric powder, red chili powder, biryani masala powder, and salt. Mix well.
- Add yogurt, coriander leaves, mint leaves, and lemon juice. Cook until the masala is thick and aromatic.
- Add marinated fish cubes and cook for about 5-7 minutes until the fish is almost cooked. Be gentle while stirring to avoid breaking the fish pieces.
- Layering:
- In a heavy-bottomed pan or biryani pot, spread a layer of the fish masala.
- Add a layer of partially cooked rice over the fish masala.
- Sprinkle some fried onions and drizzle saffron milk on top.
- Repeat the layers until all the rice and fish masala are used up. Ensure the top layer is rice.
- Drizzle some ghee over the rice.
- Dum Cooking:
- Cover the pan tightly with a lid or aluminum foil. Cook on low heat for about 15-20 minutes to allow the flavors to blend and the rice to cook completely.
- Once done, remove from heat and let it sit for another 10 minutes before opening the lid.
- Serve:
- Gently mix the layers before serving to evenly distribute the fish and masala.
- Serve hot with raita or salad.
Enjoy your flavorful Malabar Fish Biryani!
