Have you ever heard of Fish Biryani? Not all of us are familiar with this popular dish of Kerala, which is called as the Malabar Fish Biryani. In India, there are many different ways of making Biryani including Hyderabad Dum Biryani, Thalapakittu Biryani, Dindigul Style Biryani, Madras Biryani, Thalassery Chicken Biryani/Malabar Biryani, Lucknow Biryani, Bombay Biryani etc.,
Biryani is considered to be the most favorite dish of Asian Sub-Continent and there are many different ways to prepare this flavorful food, although the methods are almost same, the only difference lies in the spices and rice that is used in various regions.
The Kerala style fish biryani is prepared by using Jeerakasala/Khaima rice. Neymeen/Seer fish or any other fleshy fish can also be used. The perfect blend of aromatic rice, blended fish and the selected spices is what makes this Malabar Fish Biryani the most mouthwatering and lip smacking.
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Steps to Marinate the Fish, using Selected Spices
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Clean the fish properly using salt and turmeric.
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Cut it into slices and pat dry it.
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Grind ginger, garlic, curry leaves, coriander, perumjeerah, turmeric and mint leaves. Add salt, lemon juice & water to make a wet paste.
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Marinate the fish slices with this masala & keep it aside for half an hour to one hour.
Steps to Prepare Rice for Biryani
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Wash the rice and soak it in the water for an hour.
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Heat the non-stick pot and pour coconut oil & ghee.
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Fry the raisins, cashews & onions till it turns brown. Drain all of these and keep it aside.
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Add spices like- Cinnamons, Cloves, Cardamom, and Bay leaf to the oil, followed by rice.
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Fry the rice along with whole spices and add double measure of boiling water, lime juice and enough salt, then cover it cook on a low flame, till rice gets fully cooked.
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Now keep the lid half open, for cooling.
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Time to fry the marinated fish
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Take a pan, pour cooking oil and heat it.
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Add the marinated fish slices and shallow fry it on both sides till it turn brown.
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Drain the fish using tissue or paper towel and keep it aside.
Steps to Make the Fish Masala for Biryani
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Take a Kadai and pour the remaining fish fry oil into Kadai.
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Heat the oil and add curry leaves, thinly sliced onion, crushed ginger, garlic and green chilies. Sauté for some time.
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Add the chopped tomatoes into it and continue frying along with paste, till all of them are mashed.
Add Turmeric powder, Perumjeerah powder, Coriander powder and Garam masala into the mashed paste.
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After some time, add chopped coriander and mint leaves, along with curd & enough salt.
Fry the masala and add little amount of water if the mixture gets dry.
Steps for Assembling
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Take a large thick bottomed vessel.
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Grease the vessel using ghee and spread a thin layer of fish and masala.
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Spread the rice along with chopped coriander & mint leaves and fried cashew, raisin and onion.
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Now, spread the remaining fish and masala on the top and layer it with rice and the rest of the fried toppings.
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The Top layer should be covered with coriander & mint leaves along with fried toppings.
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Seal/Cover the vessel and cook it in a low flame for 10-15 minutes. You can also cover it with the help of foil paper and bake it in the oven for 10 to 15 minutes.
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Keep it aside for cooling for few minutes.
Your Malabar Fish Biryani is ready. You will definitely love this special flavorful Malabar Fish Biryani that can be paired with little Lime, Raita, Salads, Pickle and Papad.
