Malabar fish bhiriyani

Fish bhiriyani

Preparation time: 2 hr | Serves 2

For fish masala

  • 6 pieces Fleshy fish
  • 1 tbsp ginger chopped
  • 1 tbsp garlic chopped
  • 3 onions sliced
  • 1 tbsp chilli powder
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1 tomato chopped
  • 1/4 cup curd
  • 1 tbsp mint leaves chopped
  • 1 tbsp Coriander leaves chopped
  • 1 tbsp Curry leaves chopped
  • 1/2 tsp garam masala powder
  • 1 tbsp Fresh lime juice
  • 1/2 tsp Poppyseeds
  • Coconut oil as required
  • Salt s required

For bhiriyani rice:

  • 2 cup Basmati rice/Kaima rice(Kaima rice is best for making malabar style bhiriyani)
  • 2 onion sliced
  • 1/2 tsp cardomam
  • 1/4 tsp cloves
  • 3 cinnmon sticks (small)
  • 1/4 tsp pepper
  • 1/2 tsp fresh lime juice
  • 4 cup boiled water
  • 2 tbsp vanaspathi
  • 2 tsp ghee
  • Salt as required

For garnishing:

  • Cashew nut – 2 tbsp
  • Raisin -2 tbsp
  • Onion sliced – 1
  • Ghee – 2 tbsp


  1. Cut the fish into thin slices sized piece.
  2. Prepare a mixture with 1/2 tbsp chilly powder, turmeric powder, 1/2 tbsp lime juice and a pinch of salt.
  3. Marinate the fish pieces in this chilly mixture for 15 minutes.
  4. Take a pan and pour oil. Heat the oil and fry the marinated fish pieces until golden brown. Keep this aside.
  5. Saute the sliced onions in the same oil.
  6. Add chopped ginger, chopped garlic and green chillies. Saute for some time.
  7. Add mint leaves, coriander leaves and curry leaves. after some time add tomtoes.
  8. Add remaining chilly powder, coriander powder and required salt.
  9. Add poppy seeds, chopped tomatoes and curd. Mix well in low heat.
  10. Stir in the fried fish pieces, and 1/4 tsp garam masala powder.
  11. Remove from fire when the gravy thickens. Keep this aside.
  12. Wash the biriyani rice and drain well.
  13. Take a pan and pour ghee .
  14. Heat the ghee and saute cashew nuts and raisins nd keep aside.
  15. Then fry the thinly sliced onions until golden color. Remove the fried onions and keep this aside.
  16. In the same ghee add vanaspathi, splutter cardamom, cloves, pepper and cinnamon. Add onions and saute well.
  17. Stir in drained rice and fry for 5 minutes.
  18. Add hot water, lime juice and required salt.
  19. Cover the pan with a lid and cook for 5 minute (It will change according to the rice).
  20. Remove from fire. Keep this aside.
  21. Take a deep vessel and put one layer of fish masala. Follow up with a layer of rice, fried onions, raisins and cashewnuts.Repeat one more layer on top. Cover with a lid and nd cook for 10 minutes in low heat.
  22. Serve hot with pickle and raitha .

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