Malabari fish biryani stands out for its unique taste, flavour and the aroma. Here is how you could make the Malabar special fish biryani.
Ingredients
For the marinade
400 gms seer fish
3 tbsp chilli powder
½ tsp turmeric powder
1 tsp pepper powder
Salt as required
2-3 tbsp water
Coconut oil to fry
For the biryani masala
1 tbsp coconut oil
2 tbsp ghee
2 onions (sliced)
1 piece ginger
8-10 garlic cloves
3 green chillies
2 tomatoes
1 cup mint and coriander leaves
2-3 tbsp yoghurt
Salt as required
For the rice
3 cups Kaima rice
3 cardamom pods
3 cinnamon sticks
3 cloves
3 tbsp ghee
1 tbsp oil
4.5 cups hot water
Salt as required
For the dum
Ghee
Mint and coriander leaves
Cashews/raisins
1 tsp garam masala
¼ cup milk + 1 tsp turmeric powder
Preparation
Marinate the fish fillets with chilli powder, turmeric powder, pepper powder and salt
Keep it aside for half an hour and fry them lightly without overcooking
Add some ghee and oil in the same pan
Sauté the onions until dark brown
Into it add crushed ginger, garlic and green chillies
Add garam masala and salt when the raw smell of the aromatics is gone
Now add tomatoes, coriander and mint leaves and yoghurt
Mix until the gravy turns thick
Add the fried fish fillets and cook for 2 minutes
Set it aside
Wash and drain the Kaima rice
Heat ghee in a thick bottomed vessel
Add the spices and the rice
Roast well
Pour the hot water and salt when the rice begins to pop
Mix well
Boil until the rice is cooked and the water is completely reduced
Take a thick bottomed dish and spread a layer of fish masala
Now add the rice on top
Sprinkle some garam masala
Garnish with coriander and mint leaves, fried onions and fried cashews and raisins
Cook the biryani on dum for some more time.
