Kerala Fish Biryani

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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.
Fish Biryani served in plate

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

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.

ingredients to make fish biryani is dispalyed in bowls
Ingredients to make fish biryani

 

1.To marinate Fish:

a bowl of spice powders is being added to fish
To marinate the fish add chilli powder, coriander powder, turmeric powder, pepper powder
a small bowl of ginger garlic paste is being added to fish in glass bowl
Add ginger garlic paste
half a lemon is squeezed over the fish in glass bowl
Squeeze half a lemon
salt is being added to the fish in glass bowl
Add 1 tsp of salt
marinated fish in bowl
Mix well, rub all the spice powders onto the fish. Marinate for 10 to 15 mins.
fish is being fried in oil
Heat up 2 tbs oil, shallow fry the fishes on both the sides till they are golden brown.
fried fishes are collected in bowl
Similarly, fry all the fishes and take in a bowl.

2.To Cook basmati Rice:

water is being boiled in deep pot with spices in it
To cook the rice, boil 5 cups of water, adding bay leaves, star anise, cloves, cardamom, salt.
rice is being boiled in deep pot
Add basmati rice and cook till the rice is 3/4th
rice is drained using colander
Drain the rice in colander and keep aside.

3.To Cook Fish Masala:

spices are taken in blue plate
Firstly, grind all these ingredients with ginger garlic to a fine paste.
oil is taken in deep pot
Heat up deep pot, add some oil. I used the leftover oil that used to fry the fish. So that we won’t miss the flavours.
sliced onions are taken in deep pot
Add sliced onions and salt
onions are sauted well in deep pot
Saute till they are translucent
ground spices is being added to onions in deep pot
Add ground ginger garlic paste
onions are well cooked in deep pot
Saute for 2 to 3 mins
sliced tomatoes are being added to deep pot
Add chopped tomatoes and saute till they are mushy
spice powders are being added to deep pot
In goes all the spice powders, chilli powder, coriander powder, turmeric powder, pepper powder.
masala is well cooked in deep pot
Saute till the onions and tomatoes are well cooked.
coriendar and mint leaves are added to the deep pot
Add handful of mint leaves and coriander leaves
yoghurt is being added to masala in deep pot
Add yoghurt/ curd
masala is well cooked in deep pot
Mix and cook for 2 to 3 mins.
fried fish is being added to masala in deep pot
Gently add all the fried fishes
fish gravy is being cooked in deep pot
Add 1/4 to 1/2 cup of water, check for salt, Cover and cook for 2 to 3mins.

4.To Make Fish Biryani Layering:

fish masala is taken in deep pot
Add layer of fish masala
rice and mint leaves are in deep pot
Top it with basmati rice, sprinkle some coriander leaves,mint leaves, and some ghee.
fish gravy in taken in deep pot
Add another layer of fish masala
rice is taken in a pot
Top it again with rice, ghee, mint and coriander leaves. Cover with aluminium foil, place over the tawa and cook for 20 mins in a very low flame.

close up shot of fish biryani recipe served in plate

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.

fish biryani served in plate

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.

Other Recipes you would love to try:

1.Easy Fish Curry

2.Shallot Fish Fry

3.Meen Pollichathu

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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

Scale
  • 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

  1. Ingredients to make fish biryani
  2. To marinate the fish add chili powder, coriander powder, turmeric powder, pepper powder
  3. Add ginger garlic paste
  4. Squeeze half a lemon
  5. Add 1 tsp of salt
  6. Mix well, rub all the spice powders onto the fish. Marinate for 10 to 15 mins.
  7. Heat up 2 tbs oil, shallow fry the fishes on both the sides till they are golden brown.
  8. Similarly, fry all the fishes and take in a bowl.
  9. To cook the rice, boil 5 cups of water, adding bay leaves, star anise, cloves, cardamom, salt.
  10. Add basmati rice and cook till the rice is 3/4th
  11. Drain the rice in a colander and keep aside.
  12. Firstly, grind all these ingredients with ginger and garlic to a fine paste.
  13. 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.
  14. Add sliced onions and salt
  15. Saute till they are translucent
  16. Add ground ginger garlic paste
  17. Saute for 2 to 3 mins
  18. Add chopped tomatoes and saute till they are mushy
  19. It goes all the spice powders, chili powder, coriander powder, turmeric powder, pepper powder.
  20. Saute till the onions and tomatoes are well cooked.
  21. Add a handful of mint leaves and coriander leaves
  22. Add yoghurt/ curd
  23. Mix and cook for 2 to 3 mins.
  24. Gently add all the fried fishes
  25. Add 1/4 to 1/2 cup of water, check for salt, Cover and cook for 2 to 3mins.
  26. For layering: Add a layer of fish masala
  27. Top it with basmati rice, sprinkle some coriander leaves, mint leaves, and some ghee.
  28. Add another layer of fish masala
  29. Top it again with rice, ghee, mint and coriander leaves.
  30. 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

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One Comment

  1. Winsomely World says:

    Gonna make it!

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