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RECIPE
27 INGREDIENTS 16 STEPS 1hr

Fish Biriyani Kerala Style

4.0
2 Ratings
This Fish Biriyani Kerala Style is a popular Indian dish loaded with flavorsome spices.
Fish Biriyani Kerala Style Recipe | SideChef
This Fish Biriyani Kerala Style is a popular Indian dish loaded with flavorsome spices.
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
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Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
http://anjusrecipebook.blogspot.com/
1hr
Total Time
$6.17
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Marinade

1.1 lb
King Fish
1 Tbsp
Red Chili Powder
1/2 tsp
Ginger Garlic Paste
to taste

Masala

3 Tbsp
Oil
3 cups
Large Onions , chopped
1/2 tsp
Fennel Seeds
2 Tbsp
2 Tbsp
Crushed Garlic
8
Green Chili Pepper
up to 10
1
Large Tomato , chopped
2 Tbsp
2 Tbsp
to taste
Curry Leaves

Rice

4 cups
Water
3
Whole Cloves
up to 4
3
Black Cardamom
up to 4
2 in
Cinnamon Sticks
3 Tbsp
Ghee
or Oil
2 Tbsp
Freshly Squeezed Lime Juice

Garnish

1
Onion , sliced
1 handful
Cashew Nuts
1 handful
Raisins
2 Tbsp
Ghee
or Oil
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Nutrition Per Serving

VIEW ALL
CALORIES
921
FAT
34.3 g
PROTEIN
37.3 g
CARBS
117.9 g

Cooking Instructions

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Step 1
To make the fish, marinate King Fish (1.1 lb) with Red Chili Powder (1 Tbsp) , Ground Turmeric (1/2 tsp) , Ginger Garlic Paste (1/2 tsp) , and Salt (to taste) .
Step 2
Wash and soak the Basmati Rice (2 cups) and set aside.
Step 3
In a pan, pour Oil (3 Tbsp) and shallow fry the fish, remove and set aside.
Step 4
In the same pan, add Onions (3 cups) and sauté until translucent. Now add Fennel Seeds (1/2 tsp) , Fresh Ginger (2 Tbsp) , Garlic (2 Tbsp) , and Green Chili Pepper (8) . Sauté for a few minutes.
Step 5
Add Tomato (1) and Salt (to taste) . Cook until the tomato is done. Add fried fish pieces to the masala and cover.
Step 6
Add Fresh Cilantro (2 Tbsp) , Fresh Mint Leaves (2 Tbsp) , and Curry Leaves (to taste) . Cover and cook on a low flame for 4-5 minutes. Switch off the flame and set it aside.
Step 7
Strain the water from the rice and set it aside.
Step 8
Boil Water (4 cups) .
Step 9
In a Kadai or thick ceramic cooking pot, pour Ghee (3 Tbsp) and add Whole Cloves (3) , Black Cardamom (3) , Cinnamon Sticks (2 in) , and Bay Leaf (1) . Saute for 1 minute and then add the strained rice to it.
Step 10
On medium heat, sauté the rice for a good 8-10 minutes until the rice starts to crackle. Add boiling water with Lime Juice (2 Tbsp) and Salt (to taste) .
Step 11
Cover and cook on a low flame for 6-8 minutes or until the rice is done. By the time rice is cooked the water will be completely gone. If you feel the water is not completely dried out, remove the cover and cook on a medium flame for 2-3 more minutes.
Step 12
Fry the Onion (1) in Ghee (2 Tbsp) until it becomes light brown in color, then drain it out of the oil and keep aside. Fry the Cashew Nuts (1 handful) and Raisins (1 handful) and keep aside.
Step 13
Take a heavy bottom flat vessel/biriyani pot and add a little ghee, spreading it to all sides. Take half of the rice and spread it well.
Step 14
Place an iron skillet or tawa on your stove and switch on the flame. Once the tawa is heated well reduce the flame to low. Keep the biriyani pot on the tawa and cook for 8-10 minutes.
Step 15
Switch off the flame and let it rest for at least 10 minutes before opening.
Step 16
Serve the biriyani hot with some curd raita and pickles.
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Nutrition Per Serving
Calories
921
% Daily Value*
Fat
34.3 g
44%
Saturated Fat
11.9 g
60%
Trans Fat
0.0 g
--
Cholesterol
115.5 mg
38%
Carbohydrates
117.9 g
43%
Fiber
8.0 g
29%
Sugars
12.0 g
--
Protein
37.3 g
75%
Sodium
344.7 mg
15%
Vitamin D
--
--
Calcium
137.3 mg
11%
Iron
6.2 mg
34%
Potassium
1352.0 mg
29%
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