Malabar Fish Biryani
An authentic non-vegetarian recipe from Kerala, India
Cook Time
75 mins
Servings
4 servings
Difficulty
HardCategory
Non-VegetarianIngredients
For 4 servings
400g Kaima or Jeerakasala rice (short-grain)
600g King fish or Seer fish (cut into thick steaks)
300g Onions (thinly sliced)
150g Tomatoes (chopped)
20g Ginger paste
15g Garlic paste
5piece Green chillies (slit)
20g Fresh mint leaves
25g Fresh coriander leaves
80ml Coconut oil
30ml Ghee
200ml Thick coconut milk
100g Yogurt
5g Turmeric powder
8g Red chilli powder
8g Coriander powder
5g Garam masala
5g Fennel seeds
4piece Cardamom pods
4piece Cloves
1piece Cinnamon stick
2piece Bay leaves
20ml Lemon juice
12g Salt
600ml Water
50g Fried onions (birista)
30g Cashew nuts
20g Raisins
28 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash and soak the Kaima rice in water for 30 minutes. Drain and set aside. Marinate the fish with turmeric, red chilli powder, lemon juice, and salt for 20 minutes.
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Heat coconut oil in a wide pan over medium-high heat. Shallow-fry the marinated fish for 2–3 minutes per side until golden. Remove carefully and set aside.
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In the same pan, fry cashews and raisins until golden. Remove and set aside. Add more oil if needed and fry half the sliced onions until deep golden brown (birista). Remove and drain on paper towels.
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In the remaining oil, add whole spices — cardamom, cloves, cinnamon, bay leaves, and fennel seeds. Let them sizzle for 30 seconds.
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Add the remaining onions and cook for 6–7 minutes until golden. Add ginger and garlic paste and sauté for 2 minutes.
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Add tomatoes and cook for 4 minutes until soft. Add coriander powder, remaining red chilli powder, and garam masala. Cook the masala for 2 minutes.
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Add yogurt and stir well. Cook for 3 minutes. Add coconut milk and bring to a gentle simmer. Adjust salt.
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Cook the drained rice in salted boiling water until 70% done (the grains should still have a bite). Drain immediately.
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Layer the biryani: spread the fish masala gravy in a heavy-bottomed pot, gently place the fried fish on top, then layer the par-cooked rice over it. Scatter fried onions, mint leaves, coriander leaves, fried cashews, and raisins on top. Drizzle ghee over the rice.
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Cover tightly with a lid (seal with dough if available) and cook on dum — very low heat — for 20–25 minutes. Place a tawa under the pot to prevent burning.
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Open the lid, gently mix from the sides without breaking the fish, and serve hot with raita and pickle.
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Chef's Tips
Kaima (Jeerakasala) rice is essential for authentic Malabar biryani — its short, fragrant grains absorb the coconut-spice flavours beautifully. Basmati is a substitute but changes the character of the dish.
Frying the fish before layering prevents it from breaking apart during the dum cooking and adds a golden crust that contrasts with the soft rice.
The dum (steam-cooking) step is non-negotiable — it melds all the layers together. A tight seal is key; use aluminium foil under the lid if you don't have dough.
Coconut milk in the masala is what distinguishes Malabar biryani from other regional biryanis — don't substitute with cream or skip it.
About This Dish
Malabar Fish Biryani is a traditional non-vegetarian dish from Kerala, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Kaima (Jeerakasala) rice is essential for authentic Malabar biryani — its short, fragrant grains absorb the coconut-spice flavours beautifully. Basmati is a substitute but changes the character of the dish. - Frying the fish before layering prevents it from breaking apart during the dum cooking and adds a golden crust that contrasts with the soft rice. - The dum (steam-cooking) step is non-negotiable — it melds all the layers together. A tight seal is key; use aluminium foil under the lid if you don't have dough. - Coconut milk in the masala is what distinguishes Malabar biryani from other regional biryanis — don't substitute with cream or skip it.
Category
Non-Vegetarian
Cook Time
75 mins
Servings
4 servings
Difficulty
Hard