Delicious Fish Biryani- Kerala Fish Dum Biryani

Are you a biryani lover? If you are looking for delicious fish recipes this Kerala-style fish dum biryani is a must-try. It is an irresistibly delicious, soul-satisfying meal and packed with flavor. Fish Biryani is easy to make for a lazy weekend meal or when you have last-minute company. Fish takes very little time to cook, and there is no compromise to taste. It tastes exotic and is finger-licking good. It is a classic combo of rice and fish masala topped with caramelized onions, nuts, cilantro, and mint. There are countless variations of Biryani in India, and each region has its unique flair and taste. For fish biryani, coconut milk, and Malabar spices, add a unique Kerala touch.

Kerala-style fish dum biryani is a filling meal that everyone loves. In Kerala, almost everyone loves fish. The clues of the cuisine of Kerala lie in its geography. The state of Kerala, in South India, is blessed, with a long coastline, rivers, backwaters, and fish are abundant. Coconut, rice, and fish are indispensable in the culinary traditions of Kerala. I have made fish biryani several times for guests and friends, and they loved it.

The fish masala is the most important in this recipe. It is best to fry the fish pieces before adding the tomato yogurt masala. Earthy spices and ghee make the rice fragrant. The rice and fish masala is layered and topped with crispy onions and nuts. Bone-in fish steaks hold up well for biryani especially, Kingfish. Fish biryani can be made in a jiffy, and fish is healthy too. If you are trying this recipe, please share your experience and how it turned out for you. Happy Cooking!

Cooking Fish Biryani is a two-step process. The rice and the fish masala are cooked separately. It is then beautifully layered with additional garnishes like fresh herbs, toasted nuts, and fried onions. The masala consists of onion, tomato, and yogurt with a flavorful blend of earthy spices and herbs. You can use any rice like Basmathi rice or jeerakashala rice. Coconut milk adds more flavor to the rice, but it is optional. Do not discard the oil in which you fried the fish. Use the same pan to make the tomato masala. Saffron, ghee, nuts, and raisins add richness and taste. Fresh herbs like cilantro and mint add another layer of flavor.
Coconut milk adds more flavor to the rice, but it is optional. The best rice to liquid ratio is 2:1. To cook the rice mix, water, and coconut milk or add fish stock for delicious flavor. Bone-in fish steaks hold up well for pulao especially, Kingfish, pomfret, and Indian mackerel. Tuna, salmon, halibut, seer fish are all great options. Fish biryani doesn’t call for any side dish. It is best when served with some spicy pickle and yogurt/ raita and salad. Here are a few serving suggestions if you have company. Your guest will love it with fish fry, fish pickle, fish roast, yogurt/ raita and salad, and fritters, like potato chips and pappadam.

Delicious Fish Biryani- Kerala Fish Dum Biryani

Ingredients
For the rice
Basmathi rice- 3 cups
Water - 6 cups
salt as needed
Whole garam masala
(cinnamon- a small piece, clove 3,cardamon 2)
ghee- 1/2 tsp

To marinate the fish
King fish - 1 kg
Chilly powder- 1 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/3 tsp
Lemon juice- a few drops

For the masala
Onion- thinly sliced- 1
Shallots/pearl onions- 8-10 (crushed)
Ginger garlic paste- 2 tbs
Green chilly- 6-8
Yogurt- 1/2 cup
Coconut milk-1/2 cup
Tomato- 1
Chilly powder- 1 tbs
Turmeric powder- 1/3 tsp
Biryani masala/Garam masala- 1 1/2 tsp (Check recipe below)
Fennel powder- 1/2 tsp
Chopped coriander leaves- a handful
Mint leaves- a few

For the Garnish
Onion thinly sliced- 1 medium onion
(Approximately one cup of fried onion)
Raisins- 3 tbs
Cashew nuts- 10-15
Ghee- 3 Tbs
Oil- 3-4 tbs

Biryani Masala

You can use garam masala or Kerala style biryani masala. Dry roast all the ingredients below and using a blender, make it into a fine powder. Use approximately one and one half tsp of the masala powder.

Cinnamon stick- 1 inch stick
Whole pepper- 1 tsp
Cloves-5
Cardamon- 3
Fennel seed- 1 tsp
Cumin- a pinch
Javitri- 2
Nutmeg- small piece
Star Aniseed- 2

Soak rice for half an hour, drain and set aside. Heat a heavy bottom pan and add one tsp ghee into it. When hot, add the rice and stir fry on a low flame so that the oil coats the rice. Pour in 6 cups of water. Add cloves, cinnamon, cardamom( preferably tie the whole spices in a cheesecloth, and put it into the boiling water), mint, and salt to taste. When the rice is 70% cooked, drain it and spread it on a plate for cooling.
Fry Onions till they are crispy. Roast cashews and then add raisins. Keep this aside for garnish.

Wash fish using salt and lemon juice. Marinate the fish with the ingredients listed and set aside for half an hour. Shallow fry them for two minutes on either side. Fry it till it is slightly roasted( not like usual fish fry). Reserve the oil to make the fish masala.

Heat oil in a pan and add in crushed or finely chopped garlic, ginger, green chilly, and mint leaves and fry for a minute. Add sliced onions and crushed shallots and fry till golden brown. Add finely chopped tomatoes and saute till it is soft. Now add in the turmeric powder, chilly powder and saute for two minutes ( you can also add coriander powder - 1/2 tsp if you like). Take one spoon full of this cooked onion masala, mix it into the yogurt and blend well. Now add this to the masala ( this will prevent it from curdling). Pour half a cup of hot water and stir well. Carefully place the fish pieces, pour the lemon juice cover, and simmer for around 5 minutes.

Layering the Biryani
In a heavy bottom pan, layer half the cooked rice and sprinkle chopped coriander leaves and some fried onions, nuts, and raisins. Drizzle one tablespoon of ghee. Layer the fish pieces and the masala. Layer the rest of the rice on top of the fish masala. Garnish the top of the rice with chopped coriander leaves, fried nuts and raisins, and fried onions. Pour 1/2 cup of thick coconut milk finally on top of the rice. Coconut milk adds more flavor to the biryani and keeps it moist. Adding coconut milk is optional. Sprinkle cardamom powder, and drizzle some ghee and juice of 1/2 a lemon juice. You can add soaked saffron or a bit of yellow color if you like. Cover tightly and set in low flame for 10- 12 minutes ( or place a Tawa first and then the biryani vessel) for the biryani to steam and the flavors to develop. Serve warm with pappadam, pickle, and raita or yogurt. Enjoy!