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Before you jump to Kerala Malabari Style Fish Biryani recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.
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We hope you got insight from reading it, now let’s go back to kerala malabari style fish biryani recipe. To cook kerala malabari style fish biryani you only need 23 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Kerala Malabari Style Fish Biryani:
- Provide 3 fillets King fish , cut into medium size pieces
- You need 2 cups Basmati rice
- Take 3 Onion thinly sliced
- Use 2 Tomato, finely chopped
- Use 2 tsp Ginger-garlic paste
- Take 3 tbsp Red chilli powder
- You need 1 tsp Turmeric powder
- Prepare 2 tsp Vinegar / lemon juice
- Get 3 tbsp Coriander powder
- Provide 1 tsp Garam masala powder / whole spie powder
- You need 2 tbsp Yogurt/curd
- Get 2 Bay leaves
- Provide 1 Star anise
- Get 2 Black peppercorns
- Get A bunch Cilantro leaves, finely chopped
- Prepare A bunch Mint leaves, finely chopped
- Prepare A handful Cashew nuts, optional
- Use A handful Raisins, optional
- Use A sprig Curry leaves , optional
- Take As needed Water
- Prepare To taste Salt
- Provide As needed Oil
- Get As needed Ghee/clarified butter
Instructions to make Kerala Malabari Style Fish Biryani:
- Clean, wash, & drain the fish pieces. Make a paste with half of the chilli powder, turmeric powder, coriander powder, lemon juice, & salt adding very little water. Marinate the fish pieces with the prepared marinade and keep it aside for at least 30 mins. Make a paste of green chilies and ginger-garlic paste and keep it aside.
- Heat oil in a large pan. Add curry leaves and marinated fish. Deep fry the fish and drain them on a paper towel. In the same pan, add more oil if needed. Add the sliced onions and saute until golden brown and translucent. Add the chopped tomatoes and saute until soft and mushy. Add the chilies-ginger-garlic paste and fry until the raw smell goes away. Add the remaining spice powders and mix well.
- Cook on medium flame for 5 mins until the oil starts to separate, stirring occasionally. Add the yogurt and mix well. Cover with a lid and cook for low flame for 5 mins. Add the fried fish pieces and carefully coat the masala over the fish pieces making sure not to break them. Cover and cook for another 10-15 mins. Remove from flame and keep it aside. Heat ghee in a pan. Fry raisins and cashews. Drain them on a paper towel and keep it aside.
- In a large vessel, boil water. Add salt and the whole spices-bay leaves, star anise, and peppercorns. Add washed rice and cook on medium flame until the rice is cooked. Drain the rice and keep it aside. In a biryani pot, melt 1 tsp of ghee. Spread the first layer of rice. Layer the fish masala evenly over the rice without breaking fish pieces. Layer the remaining rice. Garnish with chopped mint + cilantro leaves, fried raisins + cashews, and sprinkle ghee.
- Close the lid and simmer for 10-15 minutes. Remove from flame and keep it aside covered for another 10 mins. Gently mix it well with the masala making sure not to break the fish pieces. Serve yummy & delicious fish biryani along with raita and pickle of your choice.
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