Malabar Fish Biryani is a classic, flavorful dish you can enjoy anytime. Serve it with raita or mint chutney for the best taste.
Ingredients:
1 kg Seer Fish
1 kg Onions
100 gm Green Chillies
70 gm Garlic
70 gm Ginger
Juice of 2 Lemons
1 cup Coriander Leaves
1 cup Yogurt
Salt, to taste
1 kg Rice (Kaima rice is best)
3 Tbsp Ghee
1 cup Cooking Oil
½ kg Tomatoes
1 tsp Turmeric Powder
2 Tbsp Broken Cashew Nuts
2 Tbsp Raisins
4 glasses Water (adjust to rice quantity)
3 Cardamom Pods
3 Cinnamon Sticks
A pinch of Garam Masala
How to Make Malabar Fish Biryani:
Slice 250 gm onions thinly. Heat oil and ½ cup ghee in a pan. Fry onions until golden brown. Fry cashew nuts and raisins separately and keep aside.
Rub turmeric, salt, and a little water on the fish.
Heat 2 tbsp oil in a pan and fry the fish lightly until half cooked. Keep aside.
In a heavy-bottomed pot, heat 3 tbsp oil. Blend the remaining onions with ½ cup water and add to the hot oil.
Add this to the onion mixture and stir for 3–4 minutes.
Add tomatoes, yogurt, and salt. Cook until most of the water dries. Then add the fried fish, coriander leaves, and lemon juice. Mix gently and keep aside.