Malabar Fish Biryani – Delicious and Simple
Recipes are simple
Recipes are simple
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Ingredients

  • 40 min
  • 20 min
  • 600 gms
  • 2 tsp ginger garlic paste
  • 1 tsp turmeric powder
  • 2 tsp chili powder (I use 1 tsp hot chili and 1 tsp mild chili powders)
  • ½ tsp green fennel powder (saunf/ perumjeerakam)
  • 2 ½ cups basmati rice
  • 2 medium onions, sliced for the rice
  • 3 Tbsp ghee
  • 4 cloves, 4 cardamom pods, 4 tiny sticks cinnamon – all slightly bruised/ crushed
  • 4 cups boiled water
  • ¹/3 -½ cup ghee or oil (I prefer ghee)
  • 2 large onions, chopped for masala
  • 2 large onions, finely sliced for fried garnish
  • 4 Tbsp ginger garlic paste (equal quantities of ginger and garlic, ground to a smooth paste with a spoon of water)
  • 1 Tbsp green chili paste
  • 3 large tomatoes, chopped
  • 1 Tbsp Garam Masala or Biryani Masala powder
  • 1 cup (loosely packed) fresh coriander, chopped
  • ¾ cup (loosely packed) fresh mint, chopped
  • 4 tsp lime juice
  • salt to taste
  • Cook on this indirect heat for 20 minutes on medium heat.
  • You can either seal the lid with prepared dough, to prevent steam from escaping, or you can place a shallow plate/ lid over the pot and place a heavy weight on top. Pour boiled water into this plate to give the rice some heat from above.
  • After 20 minutes. Turn off the heat and allow the rice to rest for 15 minutes.
  • Open the pot, remove the fish gently.

Instructions

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