Kerala Fish Biriyani | Easy Recipe

Instructions

1. Rinse and clean seer fish/king mackerel pieces. Marinate with salt, chili powder, turmeric, black pepper, ginger paste, garlic paste, and lemon juice. Rest for an hour.
2. Soak cashews and poppy seeds in water, then grind into a smooth paste. Set aside.
3. Wash jeerakasala rice and soak for 20 minutes. Drain and let it dry slightly.
4. Fry cashews and raisins in ghee until golden brown. Keep aside.
5. Boil fish scraps with water and sliced onion to make fish stock. Simmer for 30 minutes, strain, and set aside.
6. Heat oil and fry sliced onions until crispy. Crush and set aside. Fry marinated fish until cooked and set aside.
7. In the remaining oil, sauté sliced onions, ginger paste, garlic paste, and green chili paste until fragrant.
8. Add chopped tomatoes and cook until softened. Stir in chili powder, turmeric powder, coriander leaves, and mint leaves.
9. Add crushed fried onions and garam masala. Sauté well, then pour in yogurt and cook until oil separates. Mix in the cashew-poppy seed paste.
10. Gently add the fried fish, mixing carefully to avoid breaking it. Cover and simmer for 5 minutes until the biriyani masala is ready.
11. Heat ghee in a heavy pot. Add cinnamon, cloves, cardamom, and bay leaf. Sauté for a minute, then add the rice and sauté for 2-3 minutes.
12. Pour in fish stock and water (total 10 glasses). Add salt and bring to a boil. Reduce heat and cook until water is absorbed and rice is cooked.
13. Grease a pot with ghee. Layer with fish masala, coriander, and mint. Add half the rice, then fried cashews and raisins. Drizzle with pineapple essence.
14. Layer the remaining rice on top. Repeat layers until finished. Cover tightly with foil and a lid. Cook on very low heat (dhum) for 20 minutes.
15. Remove foil and serve hot Kerala fish biriyani!