Slow Cook

Kerala Style Fish Biryani

January 17, 2020
Photo by Nithya Ravikumar
Author Notes

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. —Nithya Ravikumar

  • Prep time 1 hour
  • Cook time 15 hours
  • Serves 3
Ingredients
  • 3 Rice
In This Recipe
Directions
  1. 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

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