Malabar Fish Biryani Recipes

Malabar Fish Biryani is a flavorful and aromatic rice dish prepared with fish, fragrant spices, and basmati rice. It is a popular delicacy from the Malabar region of Kerala, India. Here’s a brief overview of the recipe, including cooking time, preparation time, ready time, and the list of ingredients:

Cooking time: 45-50 minutes
Preparation time: 30 minutes
Ready time: 1 hour 15 minutes

Ingredients: 
For Marinating the Fish:

• 500 grams fish fillets (such as pomfret, kingfish, or any other firm white fish)
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 tablespoon lemon juice
• Salt to taste

For the Rice:

• 2 cups basmati rice, soaked for 30 minutes and drained
• 4 cups water
• 1 teaspoon ghee or clarified butter
• Salt to taste

For the Biryani Masala:

• 3 tablespoons oil or ghee
• 2 onions, thinly sliced
• 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 tablespoon biryani masala powder
• 1 cup thick coconut milk
• A handful of mint leaves, chopped
• A handful of coriander leaves, chopped
• Salt to taste

For Layering and Garnish:

• Saffron strands soaked in warm milk
• Fried onions (optional)
• Chopped coriander leaves and mint leaves
• Ghee for drizzling

Instructions:

1. Marinate the fish fillets with red chili powder, turmeric powder, lemon juice, and salt. Keep aside for 15-20 minutes.
2. In a large pot, bring water to a boil. Add soaked and drained basmati rice, ghee, and salt. Cook until the rice is 70-80% cooked. Drain the rice and keep aside.
3. Heat oil or ghee in a deep pan or pot. Add sliced onions and green chilies. Sauté until the onions turn golden brown.
4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Add turmeric powder, biryani masala powder, and salt. Mix well and cook for a minute.
6. Pour in the thick coconut milk and bring it to a simmer.
7. Gently place the marinated fish fillets into the pot, cover, and cook for about 5-6 minutes or until the fish is cooked and tender. Be careful not to break the fish pieces while stirring.
8. Remove the fish from the pot and keep aside.
9. In the same pot, layer half of the partially cooked rice followed by a layer of fish pieces. Sprinkle chopped mint leaves and coriander leaves.
10. Layer the remaining rice on top of the fish. Drizzle saffron milk, fried onions (if using), and a few drops of ghee on top.
11. Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes to allow the flavors to blend and the rice to fully cook.
12. Once cooked, gently fluff the rice and mix the layers before serving.
13. Garnish with fresh coriander leaves and mint leaves.
14. Serve the Malabar Fish Biryani hot with raita or salad.

Note: You can customize the spice level by adjusting the amount of red chili powder and green chilies according to your taste preference. Also, ensure that the fish fillets are fresh and firm for the best results.