Fish Biriyani Recipe | Kerala Style

Instructions

1. Marinate fish pieces with chilli powder, turmeric, and salt for 30 minutes.
2. Grind ginger, garlic, and green chillies into a smooth paste.
3. Wash biriyani rice and let it drain.
4. Heat ghee in a pot, sauté cinnamon, cloves, and cardamom until fragrant.
5. Sauté sliced onions and ginger-garlic-chilli paste until golden brown and fragrant. Add a pinch of turmeric.
6. Add water and salt to the pot and bring to a boil.
7. Add rice to boiling water, cook until absorbed, then steam covered. Do not stir.
8. Fry marinated fish until golden brown and cooked through. Set aside.
9. In a heavy-bottomed pan, sauté sliced onions in the fish frying oil until browned.
10. Add remaining ginger-garlic-chilli paste and sauté until the raw smell disappears.
11. Add chopped tomatoes and salt, mash well, and cook until softened.
12. Add garam masala and biriyani masala. Sauté well on low heat.
13. Squeeze lemon juice into the masala.
14. Gently add fried fish to the masala and steam well. Turn off heat.
15. Fry cashews and raisins in ghee until golden. Set aside.
16. Fry sliced onion in ghee until crispy. Set aside.
17. Chop coriander and mint leaves for garnish.
18. Layer rice, masala, and fried onion ghee in a wide pot. Repeat layers.
19. Sprinkle coriander, mint, cashews, raisins, and crispy fried onions between layers and on top.
20. Cover and let sit for 10-15 minutes to meld flavors. Dum cooking is recommended.