Authentic Fish Biryani Recipe: Kerala Malabar-Style Fish Dum Biryani
Fresh fish, fragrant rice, aromatic spices, and fresh curry leaves come together in this Authentic Fish Biryani Recipe, inspired by the rich culinary traditions of Kerala’s Malabar Coast. Also known as Kerala Fish Biryani or Meen Biryani, this regional favourite is prepared by layering marinated fish with fragrant rice and cooking it gently on dum. The result is a biryani where the fish remains tender, the rice stays light and separate, and every layer is infused with delicate coastal flavours.
Servings 5
Calories 520kcal
Equipment
- Heavy-bottomed pot or traditional biryani handi with a tight-fitting lidLarge mixing bowlsFrying pan or kadai (for frying the fish and onions)Slotted spoonClean kitchen cloth or wheat dough (for sealing the pot during dum cooking)
Ingredients
- For the Fish Marinade
- 500 –600 g firm white fish cut into medium-sized pieces (such as seer fish, kingfish, pomfret, or snapper)
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp freshly ground black pepper
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- Salt to taste
- A few fresh curry leaves optional
- For the Biryani Masala
- 3 –4 tbsp coconut oil or ghee
- 3 large onions thinly sliced
- 2 medium tomatoes finely chopped
- 1 tbsp ginger-garlic paste
- 2 –3 green chillies slit lengthwise
- ½ cup plain curd yoghurt or thick coconut milk
- 1 tsp coriander powder
- 1 –1½ tsp Malabar biryani masala or garam masala, if unavailable
- ¼ cup fresh mint leaves chopped
- ¼ cup fresh coriander cilantro leaves, chopped
- Salt to taste
- For the Rice
- 2 cups Jeerakasala Kaima rice or aged basmati rice
- 2 bay leaves
- 4 cloves
- 1- inch cinnamon stick
- 4 green cardamom pods
- 1 star anise
- 1 tbsp ghee
- Salt to taste
- A generous pinch of saffron strands soaked in 2–3 tbsp warm milk optional
- For Garnishing
- Crispy fried onions birista
- Fried cashews
- Fried raisins
- Additional fresh mint and coriander leaves optional
- 1 tbsp ghee for drizzling before dum cooking (optional)
Instructions
- Step 1: Marinate the Fish
- In a large bowl, combine the red chilli powder, turmeric, black pepper, ginger-garlic paste, lemon juice, salt, and curry leaves, if using. Add the fish pieces and coat them evenly with the marinade. Cover and refrigerate for 30 minutes.
- Step 2: Fry the Fish
- Heat a little coconut oil or ghee in a frying pan and lightly fry the marinated fish until lightly golden on both sides. The fish does not need to be fully cooked, as it will finish cooking during the dum stage. Transfer to a plate.
- Step 3: Prepare the Biryani Masala
- Heat the remaining coconut oil or ghee in a heavy-bottomed pot or biryani handi. Fry the sliced onions until golden brown, then reserve half for garnishing. Add the ginger-garlic paste and sauté until fragrant. Stir in the green chillies and chopped tomatoes, cooking until the tomatoes soften.
- Add the curd or coconut milk, coriander powder, biryani masala, and salt. Cook until the masala comes together. Arrange the fried fish pieces over the masala and scatter the chopped mint and coriander on top.
- Step 4: Cook the Rice
- Cook the Jeerakasala (Kaima) rice or aged basmati rice with the whole spices, salt, and ghee until it is about 70–75% cooked. Drain well and keep aside.
- Step 5: Layer and Cook on Dum
- Spread half of the fish masala evenly in the pot and cover with half of the partially cooked rice. Repeat with the remaining fish masala and rice. Finish with the saffron milk, reserved fried onions, fried cashews, fried raisins, and a drizzle of ghee.
- Cover the pot tightly with a lid or seal the edges with wheat dough. Cook over low heat for 20–25 minutes, then allow the biryani to rest for 10 minutes before opening the lid. Gently fluff the rice and serve the Authentic Fish Biryani hot with raita, salan, or your favourite pickle.
Notes
Madhu Savara’s Tips & Variations
- Choose firm fish such as seer fish, kingfish, or pomfret, as they hold their shape well during cooking.
- For the most authentic flavour, use Jeerakasala (Kaima) rice. Aged basmati rice also works well if Jeerakasala is not available.
- Fry the fish lightly before layering to help it retain its texture during dum cooking.
- Adjust the quantity of green chillies and red chilli powder to suit your preferred spice level.
- For a traditional Malabar variation, prepare the masala with thick coconut milk instead of curd.
- Add prawns along with the fish for a delicious seafood biryani with varied textures and flavours.
- Some families include a small pinch of fennel powder or crushed fennel seeds in the masala for a gentle, aromatic twist.