Malabar Fish Biryani. Simple and delicious! Although there are different ways to make Fish Biryani, I have always preferred my simple, homely recipe. And those who don’t like their Biryani smelling overly fishy will love this recipe!
Malabar Fish Biryani
® This is a RAS signature Recipe©
Preptime:40min Cooktime:40min Serves4
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Malabar Fish Biryani
Ingredients:
Marination of Fish:
For the Rice:
For the masala:
Instructions
Video
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Marination: Add fish(600gms) and all ingredients listed for marinating the fish to a bowl. Rub well into the fish and place the refrigerator, covered, for 30 minutes.
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Rice, Step 1: Rinse the Kaima/ Jeerakasala or Basmati rice thoroughly, till the water runs clear. Keep drained.
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Heat ghee(3Tbsp) for the rice in a pot. Add the sliced onions(2Nos) and sauté till softened and JUST turning golden without going brown.
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Add the drained rice(2 1/2cups) and fry well in the ghee for 5 minutes or so till the grains are coated with ghee and toasted well. Any moisture in the rice should evaporate as well.
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Add the crushed spices(4Cloves, 4 Green cardamoms, 4sticks of Cinnamon)and fry again till you can really smell the lovely aroma of the spices.
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Now, cover the pot and switch off the heat. Allow these fried grains to rest like this while the fish is marinating or even longer. This helps the rice to be far more aromatic and makes the rice more delicious.
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Prep: Now you can prepare the ginger-garlic paste(4tbsp) and chop the onions(2Nos), finely slice the onions(2Nos),
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For garnish, chop the fresh herbs, etc.
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Pan Fry: Take the fish out of the fridge and place it near the warmth of the stove, at least 10 minutes before frying.
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Add the ghee (1/3-1/2cup), for the masala in a shallow, non-stick frying pan.
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As the ghee heats up, add the thinly sliced onions - and fry till golden and crisp. Quickly, remove once golden, or they will turn black and bitter. Scatter on kitchen paper to drain.
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Place the marinated fish in the same ghee to fry. (If you are using thicker slices for layering between the rice, fry on both sides very lightly and remove.) If you are using thinner slices to steam on top of the rice, as I have done, fry till golden and cooked on both sides. Remove the fish from the ghee.
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Rice, Step 2: Stir the fried grains that have been resting in the pot once. Add the boiled (hot) water(4cups) and salt(2tsp).
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Bring to a boil on high. Immediately, lower the heat, cover tightly with a lid, and cook till done.
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As soon as the water has been completely absorbed, fluff up the rice with a fork and fold in one more spoon of ghee. Do not over-mix the rice while it is hot.
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Prepare Masala: Strain the ghee that was previously used for frying the onions and fish.(1/3-1/2cup) Add this to a heavy-based, wide pot/ Urulli.
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Add the chopped onion and sauté briefly, till softened.
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Add the ginger-garlic paste and sauté for 1 minute, stirring till the raw smell of the garlic dissipates.
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Also, add the green chili paste(1Tbsp) and sauté again briefly.
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Now add the biryani masala powder or garam masala(1Tbsp) and stir till aromatic and mixed through the sautéed ingredients.
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Add the chopped tomatoes(3Nos) now. Cook well, stirring occasionally for 2-3 minutes till the tomatoes are reduced to a pulpy paste.
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Add the chopped mint(3/4cup) and coriander (1cup), as well as a little salt to taste. Cook just till the leaves wilt.
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At this point, add the yogurt(4Tbsp) and stir briskly till the yogurt disappears into the mixture. Stir quickly so that the yogurt does not curdle. Cook briefly, till oil separates - on low heat.
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Adding the fish:(If using thicker, half-fried fish steaks, add to the prepared masala now and coat gently). If using thinner golden fried fish, do as follows:
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Fluff up the rice once more and scatter a scant layer of rice over the prepared masala(without fish).
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Sprinkle a little bit of the lime juice, some fried onions, and fresh coriander if desired over this layer.
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Spread the remaining rice over this and pat gently.
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Sprinkle the remaining lime juice over the rice. Add some more fried onions.
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Now, press the fried fish over the rice. Add some chopped coriander if desired.
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'The Dum': Cover the pot with a tight lid and place the pot on an old Tawa/ pan and return to the stove.
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Cook on this indirect heat for 20 minutes on medium heat.
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You can either seal the lid with prepared dough to prevent steam from escaping or you can place a shallow plate/ lid over the pot and place a heavy-weighted object on top. Pour boiled water into this plate to give the rice some heat from above.
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After 20 minutes. Turn off the heat - and allow the rice to rest for 15 minutes.
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Open the pot, remove the fish gently.
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Pour the rosewater over the rice and toss the rice from the bottom of the rice to mix the masala as desired. Do not over-mix - but make sure the masala is not lumped at the bottom.
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Divide and plate the rice into 4 portions, divide the fish amongst the plates and garnish with the fried onions!
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Serve with onion salad or raita, pickle, and poppadom. Garnish with a few slices of hard-boiled egg, if desired. It goes well with this Biryani.
Note
- The Onion Salad (Challaas) recipe can be found in this post for Mutton Biryani.
- Fried Cashew nuts and Raisins(Kismis) may be used as a garnish. This is optional.
- Key Ingredients: Rice, Fish, Ghee, Onions, Ginger, Garlic, Green Chili, Tomato, Yoghurt, Herbs, Spices, Lime, Rosewater.
malabar fish biryani, fish biryani, meen biryani
What should we do with the thick pieces half cooked? Do you layer the gravy with fish as the base and place all the rice on top of it?
Hi. If you opted for the thick sliced they are layered along with the rice. TH thinner fried pieces are placed on top instead. this all depends on personal preference. Layered, with the rice, the rice smells more of fish. Some people love that aroma, and some people don’t.