Ingredients Of Malabar Fish Biryani

  • 1 kg seer fish
  • 1 kg onions
  • 100 gm green chillies
  • 70 gm garlic
  • 70 gm ginger
  • Juice of 2 lemons
  • 1 cup coriander leaves
  • 1 cup yoghurt
  • Salt to taste
  • 1 kg rice (kaima rice is best)
  • 3 Tbsp ghee
  • 1 cup cooking oil
  • ½ kg tomatoes
  • 1 tsp turmeric powder
  • 2 Tbsp cashew nuts broken
  • 2 Tbsp raisins
  • 4 glasses water (in proportion to the number of cups of rice)
  • 3 pods cardamom
  • 3 cinnamon sticks
  • A pinch of garam masala

How to Make Malabar Fish Biryani

  • 1.Take 250 gm onions and cut them into thin slices. Heat oil and 1/2 cup ghee in a pan, and fry the onion till golden brown. Fry cashew nuts and raisins and keep aside.
  • 2.Apply turmeric powder with enough salt and little water on the fish.
  • 3.Heat 2 tablespoons oil in a frying pan. Lightly fry the fish till half done and keep aside.
  • 4.In a heavy-bottomed vessel, heat 3 tablespoons of oil. Grind the remaining onion in a blender with 1/2 cup water. Add this onion mixture to the hot oil.
  • 5.Meanwhile crush ginger, garlic and chillies. Add this paste to the onion mixture. Stir well for 3-4 minutes.
  • 6.Add tomatoes, yoghurt and salt. Cook for some time till the water evaporates. Add the fried fish pieces, coriander leaves and the juice from the lemons. Keep aside.

 

  • For the Rice:
  • 1.Heat ghee in a non-stick vessel. Add 1/2 chopped onion, cardamoms and cinnamon. Immediately add the washed rice (drain without any water).
  • 2.Add boiled water (1:2 ratio) and salt and cook on high flame till the water is absorbed by the rice.
  • 3.Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the rice.
  • 4.Now take a heavy bottomed vessel and add the cooked rice in one layer at the bottom. Add a few spoons of the fish masala. Toss some fried onion, nuts and raisins and a little garam masala powder and cover with a rice layer.
  • 5.Layer it up, finishing with the garnishes on top.
  • 6.Take a napkin (radius of the vessel), dampen it with water and a little rose water, and cover the vessel.
  • 7.Put the biryani on dum for 1 hour with light heat for the flavours to develop. Serve hot.