Malabar Fish Biryani

Malabar Fish Biryani

malabar fish biriyani is a delicious and aromatic dish from the Malabar region of Kerala, India.

 It combines the flavors of spices, rice, and fish to create a mouthwatering meal. Here's a step-by-step guide on how to prepare Malabar Fish Biryani:

 Rinse the soaked rice and boil it in a large pot with water, bay leaf, cloves, cardamoms, cinnamon stick, and salt until it is 70% cooked. Drain the water and set the rice aside. In a separate pan, heat 2 tablespoons of ghee or oil and fry the sliced onions until golden brown.

 Remove half of the fried onions and set aside for garnish. In the same pan with the remaining onions, add ginger-garlic paste and sauté until the raw smell disappears.

 Add chopped tomatoes, green chilies, turmeric powder, red chili powder, and biryani masala (if using). Cook until the tomatoes are soft and oil starts to separate. 

 Beat the yogurt and add it to the masala mixture. Stir well and cook for a few minutes. Now, add the marinated fish pieces to the masala. Cover and cook on low heat until the fish is cooked through.

 Be gentle while stirring to avoid breaking the fish pieces. In a large heavy-bottomed pot or biryani pot, layer half of the cooked rice at the bottom. Sprinkle some chopped mint and coriander leaves, fried onions, cashews, and raisins (if using).

 Arrange the cooked fish masala on top of the rice layer. Spread evenly.

 Add the remaining rice as the top layer. Garnish with chopped mint, coriander leaves, fried onions, and lemon slices.

 Drizzle some ghee on top. Cover the pot with a tight-fitting lid or seal it with dough to trap the steam.

 Cook on low heat for about 15-20 minutes or until the rice is fully cooked and aromatic. Once done, gently fluff the biryani with a fork. Serve hot with raita, salad, or pickle. As for sharing buttons,

 if you're referring to a digital platform or website, you would typically include social media sharing buttons that allow users to share your content on platforms like Facebook, Twitter, Instagram, etc. 

These buttons can be added using plugins or custom code depending on the platform you're using.

 If you need assistance with that, feel free to ask! is a delicious and aromatic dish from the Malabar region of Kerala, India. It combines the flavors of spices, rice, and fish to create a mouthwatering meal.

 Here's a step-by-step guide on how to prepare Malabar Fish Biryani:

 Ingredients:

 500 grams of fish (such as kingfish, pomfret, or any firm-fleshed fish)

 2 cups basmati rice, 

soaked for 30 minutes 2 large onions,

 thinly sliced 2 tomatoes,

 chopped 1/2 cup yogurt

 2 tablespoons ginger-garlic paste 

1 teaspoon turmeric powder 

1 teaspoon red chili powder 

1 teaspoon garam masala powder 

1 teaspoon biryani masala (optional) Few sprigs of fresh mint and coriander leaves,

 chopped 4 tablespoons ghee or oil 

Salt to taste

 2-3 green chilies,

 slit 1 lemon,

 sliced Fried onions for garnish (optional) Cashews and raisins for garnish (optional) For Marination: 

 1 tablespoon red chili powder

 1/2 teaspoon turmeric powder 

1 tablespoon lemon juice 

Salt to taste For

 Rice: 6 cups water 1 bay leaf 4-5 cloves 4-5 green cardamoms 1-inch cinnamon stick Salt to taste Instructions: Marinate the fish pieces with red chili powder, turmeric powder, lemon juice, and salt.

 Keep aside for 30 minutes. Rinse the soaked rice and boil it in a large pot with water, bay leaf, cloves, cardamoms, cinnamon stick, and salt until it is 70% cooked.

 Drain the water and set the rice aside. In a separate pan, heat 2 tablespoons of ghee or oil and fry the sliced onions until golden brown.

 Remove half of the fried onions and set aside for garnish. In the same pan with the remaining onions, add ginger-garlic paste and sauté until the raw smell disappears.

 Add chopped tomatoes, green chilies, turmeric powder, red chili powder, and biryani masala (if using). Cook until the tomatoes are soft and oil starts to separate. Beat the yogurt and add it to the masala mixture.

 Stir well and cook for a few minutes. Now, add the marinated fish pieces to the masala. Cover and cook on low heat until the fish is cooked through.

 Be gentle while stirring to avoid breaking the fish pieces. In a large heavy-bottomed pot or biryani pot, layer half of the cooked rice at the bottom. 

Sprinkle some chopped mint and coriander leaves, fried onions, cashews, and raisins (if using). Arrange the cooked fish masala on top of the rice layer. Spread evenly. Add the remaining rice as the top layer.

 Garnish with chopped mint, coriander leaves, fried onions, and lemon slices. Drizzle some ghee on top.

 Cover the pot with a tight-fitting lid or seal it with dough to trap the steam. Cook on low heat for about 15-20 minutes or until the rice is fully cooked and aromatic. Once done, gently fluff the biryani with a fork. Serve hot with raita, salad, or pickle.

 As for sharing buttons, if you're referring to a digital platform or website, you would typically include social media sharing buttons that allow users to share your content on platforms like Facebook, Twitter, Instagram, 

 These buttons can be added using plugins or custom code depending on the platform you're using. If you need assistance with that, feel free to ask!