Enjoy the taste of Kerala with this scrumptious Malabar style fish biryani. Get started and watch yourself work a Malabar Miracle!
- Cut onions in thin slices and fry them in ghee until they are golden brown. Also fry some cashews and raisins and keep aside.
- Apply salt, turmeric and some water to the fish.
- Add two tablespoons of oil and fry the fish until you feel it’s half done.
- Grind the remaining onion in a grinder for a smooth onion paste. Heat 3 tablespoons of oil and fry the onion paste in it.
- Add crushed ginger, garlic and green chillies to the onion paste while frying and stir it well.
- Add yoghurt, tomatoes and salt to the mixture. Add the fish, lemon juice and coriander leaves. Cook till the water dries and keep aside.
For the rice:
- In a vessel, heat ghee and add ½ chopped onions, cardamoms and cinnamon and fry. Add the drained, washed rice just after.
- Add boiling water to the rice and cook until water has been absorbed.
- Take a heavy bottomed vessel, and add the rice and the previously cooked fish masala in layers with the fried onions and Garam Masala.
- On the radius of the vessel, dampen it with rose water.
- Close the vessel and cook it in dum for 1 hour.
- Serve hot!
If Seer fish isn’t your favourite, you can also enjoy the Malabar biryani with Pomfret.