Kerala Fish Biryani
Make this Incredible Fish biryani with lots of flavors through and through not just the surface! If you are looking for the best restaurant-style fish dum biryani, this is the recipe for. This recipe is a huge hit in my family, everyone adores it.
I have a very detailed post of making fish biryani with step by step pictures.
Have you ever tried tasting fish Biryani? If so, I’m sure you will know how delicious and worth the hype is!
This is the most crave-worthy fish biryani recipe that belongs any time of your meal.
This Fish Dum Biryani is So DELISH, you are going to be craving it, making it and loving it over and over again.
Here is the process of making Fish Biryani
1. Marinating the fish & fry
2.Cook your Rice
3. Make fish masala gravy
4. Layering & Dum
What You'll Find in This Post (Show all)
Why this Recipe works:
You can taste the most authentic flavors.
Making at home always healthy and you can have full access to the amount to ingredients to add.
This recipe is a crowd-pleaser.
1.To marinate Fish:
2.To Cook basmati Rice:
3.To Cook Fish Masala:
4.To Make Fish Biryani Layering:
Tips To make Fish Biryani:
1.Rice: I have used basmati rice in this recipe, Always use good quality rice for the better taste, you could also swap to seeraga samba rice. Soak your rice for 15 mins prior cooking, While cooking, Do not stir rice the frequently. The rice should be cooked 3/4th, it would take 10 mins to get the consistency.
2.Fish: I used Sheela/ barracuda fish in this recipe, You can use seer fish, pomfret any thick fleshed fish or any boneless fish will work.
3.Coconut oil: I have used coconut oil in this recipe and once the fish is fried, use the leftover oil to make fish gravy so that we won’t miss the flavors.
4.Always use the heavy bottom pot for Dum process, otherwise, it might burn.
5.Dum process: Cover your biriyani pot with aluminum foil, then cover with the lid. So that the biryani is sealed well.
Over the flame, place your tava (dosa tava/chapati tava) and then place the pot over it. cook in dum for 20 to 30 mins in a very low medium flame.
Alternatively, some people use rolled dough to seal the biryani pot.
6.Serving: Once the dum process is done, carefully take out the aluminum foil and gently give a mix, make sure you do not break the fish and serve with sliced lemon and onion raita.
You can also sprinkle some fried onions.
FAQS:
1.How do you keep biryani rice from sticking?
You can soak the rice for 20 mins prior to cooking and add ghee/ oil in boiling water to prevent the rice from sticking.
2.What if my rice is hard?
If the rice is hard which means they are cooked only 50 percent, add some warm water during the dum process. (Also remember we have some water content in gravy)
3.What if my rice is well cooked?
If your rice is well cooked, cook the fish gravy to drain out the water. Also, don’t leave the biryani for a long time in dum.
4.How long can you keep the leftovers?
You can refrigerate the leftovers for 2 days in an air-tight container.
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Kerala Fish Biryani
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Description
Make this Incredible Fish biryani with lots of flavors through and through not just the surface! If you are looking for the best restaurant-style fish dum biryani, this is the recipe for. This recipe is a huge hit in my family, everyone adores it.
Ingredients
- Ingredients:
- 1 kg Fish
To marinate the fish :
- 2 tbs chili powder
- 1 tbs coriander powder
- 1 tsp turmeric powder
- 1 tsp pepper powder
- 1 tsp ginger paste
- 1 tsp ginger paste
- 1 tsp lemon juice
- 1 tsp salt
To deep fry the fish:
- 1 cup oil
- To cook the rice:
- 2 cups Basmati Rice
- 3 bay leaves
- 2– star anise
- 3 cardamon
- 1 stick cinnamon
- 4 cloves
- 5 cups of water
To grind
- ginger garlic masala:
- 2 green chilies
- 10 garlic
- 1/4 cup ginger
- 1 tbs fennel seeds
- 3 cardamom
- 4 cloves
- 2 cinnamon
To make Fish masala :
- 2 onions
- 2 to matoes
- 2 tbs chili powder
- 1 tbs coriander powder
- 1 tsp turmeric powder
- 1 tsp pepper powder
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 1/4 cup yogurt
For Layering:
- 2 tbs ghee
- 1/4 cup mint
- 1/4 cup coriander leaves.
Instructions
- Ingredients to make fish biryani
- To marinate the fish add chili powder, coriander powder, turmeric powder, pepper powder
- Add ginger garlic paste
- Squeeze half a lemon
- Add 1 tsp of salt
- Mix well, rub all the spice powders onto the fish. Marinate for 10 to 15 mins.
- Heat up 2 tbs oil, shallow fry the fishes on both the sides till they are golden brown.
- Similarly, fry all the fishes and take in a bowl.
- To cook the rice, boil 5 cups of water, adding bay leaves, star anise, cloves, cardamom, salt.
- Add basmati rice and cook till the rice is 3/4th
- Drain the rice in a colander and keep aside.
- Firstly, grind all these ingredients with ginger and garlic to a fine paste.
- Heat up the deep pot, add some oil. I used the leftover oil that used to fry the fish. So that we won’t miss the flavors.
- Add sliced onions and salt
- Saute till they are translucent
- Add ground ginger garlic paste
- Saute for 2 to 3 mins
- Add chopped tomatoes and saute till they are mushy
- It goes all the spice powders, chili powder, coriander powder, turmeric powder, pepper powder.
- Saute till the onions and tomatoes are well cooked.
- Add a handful of mint leaves and coriander leaves
- Add yoghurt/ curd
- Mix and cook for 2 to 3 mins.
- Gently add all the fried fishes
- Add 1/4 to 1/2 cup of water, check for salt, Cover and cook for 2 to 3mins.
- For layering: Add a layer of fish masala
- Top it with basmati rice, sprinkle some coriander leaves, mint leaves, and some ghee.
- Add another layer of fish masala
- Top it again with rice, ghee, mint and coriander leaves.
- Cover with aluminum foil, place over the tawa and cook for 20 mins in a very low flame.
Notes
Tips to make Best Kerala style Fish Biryani Recipe:
1.Rice: I have used basmati rice in this recipe, Always use good quality rice for the better taste, you could also swap to seeraga samba rice. Soak your rice for 15 mins prior cooking, While cooking, Do not stir rice the frequently. The rice should be cooked 3/4th, it would take 10 mins to get the consistency.
2.Fish: I used Sheela/ barracuda fish in this recipe, You can use seer fish, pomfret any thick fleshed fish or any boneless fish will work.
3.Coconut oil: I have used coconut oil in this recipe and once the fish is fried, use the leftover oil to make fish gravy so that we won’t miss the flavors.
4.Always use the heavy bottom pot for Dum process, otherwise, it might burn.
5.Dum process: Cover your biriyani pot with aluminum foil, then cover with the lid. So that the biryani is sealed well.
Over the flame, place your tava (dosa tava/chapati tava) and then place the pot over it. cook in dum for 20 to 30 mins in a very low medium flame.
Alternatively, some people use rolled dough to seal the biryani pot.
6.Serving: Once the dum process is done, carefully take out the aluminum foil and gently give a mix, make sure you do not break the fish and serve with sliced lemon and onion raita.
You can also sprinkle some fried onions.
- Category: Lunch/ breakfast, Main, Main Course, Rice non.veg
- Cuisine: south Indian
Gonna make it!