Enjoy the taste of Kerala with this scrumptious Malabar style fish biryani. Get started and watch yourself work a Malabar Miracle!



  1. Cut onions in thin slices and fry them in ghee until they are golden brown. Also fry some cashews and raisins and keep aside.
  2. Apply salt, turmeric and some water to the fish.
  3. Add two tablespoons of oil and fry the fish until you feel it’s half done.
  4. Grind the remaining onion in a grinder for a smooth onion paste. Heat 3 tablespoons of oil and fry the onion paste in it.
  5. Add crushed ginger, garlic and green chillies to the onion paste while frying and stir it well.
  6. 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:

  1. In a vessel, heat ghee and add ½ chopped onions, cardamoms and cinnamon and fry. Add the drained, washed rice just after.
  2. Add boiling water to the rice and cook until water has been absorbed.
  3. Take a heavy bottomed vessel, and add the rice and the previously cooked fish masala in layers with the fried onions and Garam Masala.
  4. On the radius of the vessel, dampen it with rose water.
  5. Close the vessel and cook it in dum for 1 hour.
  6. Serve hot!

If Seer fish isn’t your favourite, you can also enjoy the Malabar biryani with Pomfret.