Fish Biriyani (Kerala Style)

An Indian one pot meal. Fish marinated, fried, cooked in spicy masala gravy and then layered with rice. A really delicious one :) I used pomfret which turned out awesome. You can also try seer fish or king fish.

Recommended products

Fish Biriyani (Kerala Style)An Indian one pot meal. Fish marinated, fried, cooked in spicy masala gravy and then layered with rice. A really delicious one :) I used pomfret which turned out awesome. You can also try seer fish or king fish. Masala preparation - Instead of ghee, I have also used the leftover oil from frying fish...

Summary

5150
  • Coursemain course
  • Cuisinekerala
  • Yield4 servings 4 serving
  • Cooking Time1 hourPT1H0M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 20 minutesPT1H20M

Ingredients

Fish
1/2 kg
Marination
Chilli powder
1 tsps
Pepper powder
1 1/2 tsps
Turmeric powder
1/2 tsp
Ginger (crushed)
1/2 tbsp
Garlic (crushed)
1/2 tbsp
Lemon juice
1 tsp
Salt
1/2 tsp
Masala
Ghee
2 tbsps
Onion (medium)
2 numbers
Ginger (crushed)
1 tbsp
Garlic (crushed)
1 tbsp
Green chilly
5
Coriander powder
1 tsp
Garam masala
1 tsp
Tomato (medium)
2
Curd
2 tbsps
Grated coconut
2 tbsps
Cashew
2 tbsps
Coriander leaves
1/2 bunch
Mint leaves
1/2 bunch
Salt
Rice
Ghee
3 tbsps
Jeerakasamba/Biriyani/Basmati Rice
2 cups
Ani seed
1/2 tbsp
Cinnamon (1" stick)
3
Star anise (thakolam)
1
Cloves
4
Cardamom seeds
3
Bay leaf
2
Curry leaves
1 sprig
Water
4 cups
Lemon juice salt
1
Salt
Garnish
Ghee
Cashew nut
2 tbsps
Raisin
1 tbsp
Onion (medium)
1 number
Layering
Coriander leaves
Mint leaves

Steps

  1. Grind ginger and garlic. Marinate cleaned fish with the ingredients listed under marination - chilli powder, pepper powder, turmeric powder, ginger, garlic, lemon juice and salt. Keep it aside for 30 minutes. I used pomfret which turned out awesome. You can also try seer fish or king fish.
    Fish Biriyani (Kerala Style)
  2. Heat oil in a flat pan. Shallow fry the fish pieces for 2 minutes each on both sides at medium flame.
    Fish Biriyani (Kerala Style)
  3. Fry fish in batches.
    Fish Biriyani (Kerala Style)
  4. Prepare masala - Thinly slice onions. Soak cashew in hot water for 10 minutes. Heat ghee in a pan. Use a flat surfaced pan so that it would be easy to add and mix fish pieces towards the end.
    Fish Biriyani (Kerala Style)
  5. Saute these onions well until golden brown. Adding salt, helps the onion to get cooked fast.
    Fish Biriyani (Kerala Style)
  6. Grind ginger, garlic and green chilli. Add it to the above pan and saute well. Add ghee as needed.
    Fish Biriyani (Kerala Style)
  7. Add garam masala and saute for a minute. Add sliced tomatoes and saute until tomatoes are done.
    Fish Biriyani (Kerala Style)
  8. Mix the curd and cook for 2 -3 minutes.
    Fish Biriyani (Kerala Style)
  9. Saute the grated coconut until golden brown. Let it cool for 5 minutes.
    Fish Biriyani (Kerala Style)
  10. Grind the coconut and cashews (previously soaked), with some water and make it a good paste.
    Fish Biriyani (Kerala Style)
  11. Add coconut cashew mix and mix it with the masala.
  12. Chop mint and coriander leaves. Mix it with the masala. Add 1/2 cup water, mix well and add salt as required.
  13. Then add fried fish. Make sure that fish is covered in the gravy.
    Fish Biriyani (Kerala Style)
  14. Cook it for around 10 minutes or until fish is done.
    Fish Biriyani (Kerala Style)
  15. For rice preparation - Clean rice. Heat ghee in the pan / cooker. Fry aniseeds.
    Fish Biriyani (Kerala Style)
  16. Fry cinnamon, bay leaf, cardamom seeds, curry leaves, cloves, star anise.
    Fish Biriyani (Kerala Style)
  17. Once it is sauted well, add rice. Saute it till rice is crispy. Add ghee if needed.
    Fish Biriyani (Kerala Style)
  18. Add 4 cups water and lemon juice to it with enough salt. Cover and cook until rice is done. Don't pressure cook. It would approximately take 15 - 20 minutes.
    Fish Biriyani (Kerala Style)
  19. For garnish - Thinly slice onions and deep fry it in ghee. Sprinkle salt and bit sugar. Roast cashews and raisins in ghee.
    Fish Biriyani (Kerala Style)
  20. ** Never miss this step. Layer and cook - You can either layer the biriyani and bake in the oven or you can cook on stovetop. I have tried both. Preheat the oven at 350F. Layer a pan with alternating layers of rice and the fish masala. Add coriander leaves, mint leaves, 1 tsp ghee, fried onions, cashews and raisins at every layer. Cover the pan with aluminium foil. Bake for 20 minutes. Without aluminium foil, rice gets dried up easily.
    Fish Biriyani (Kerala Style)
  21. If you wanna cook on stovetop, layer the biriyani in a cooker or in a pan. Cover with a lid and cook for 20 minutes.  Rice and biriyani masala gets blended well with this. You need not add water since biriyani masala has good gravy content.
  22. Serve it with raitha, pickle and papad.
    Fish Biriyani (Kerala Style)

Masala preparation - Instead of ghee, I have also used the leftover oil from frying fish for the masala preparation. It worked out for me :)