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Malabar Fish Biryani & Alisa

Posted Jul 26 2009 10:30pm

Malabar FishBiryani

A tasty seafood dish from Malabar ,Kerala

Serves : 4


500 g fish pieces ( any large fish ( nemeen / aavoli ) with fewer bones , cut into thick pieces )
50 g ghee
2 ( 120 g ) onions , chopped fine
Salt to taste
150 ml beaten curd
2 ( 120 g ) onions, fried till crisp and crushed ( for adding fish masala )
1 ( 125 g ) tomato , chopped fine
2 ( 140 g ) large potatoes , cut into large pieces and fried
A little biryani color ( optional )

Grind to paste

4 green chillies
4 ( 8 g ) flakes of garlic
1/2 teaspoon ( 2g ) cumin seeds
3 cloves
6 peppercorns
2.5 cm cinnamon
3 teaspoon (15 g ) coriander seeds
1/2 teaspoon ( 2 g ) turmeric powder

For rice

500 g basmati rice
Salt to taste
1/4 teaspoon ghee

Whole spices to be powdered to get 1 teaspoon spice powder ( for rice preparation )

6 cloves
8 peppercorns
5 cardamoms
5 cm cinnamon


Heat two tablespoons ghee. Fry the chopped onions till brown. Add ground masala paste and salt and fry well. Add beaten curd and fry till it is well blended with the spices.

Remove from heat , add fish slices and stir till well coated with the masala. Return to heat. Simmer for a few minutes and shake the vessel around so as not to break the fish.

When the fish is cooked , remove from heat and allow to cool. Add fried and crushed onions , finely chopped tomato and the fried potatoes.

Parboil the rice with spice powder , salt and 1/4 teaspoon ghee. Drain and set aside.

Pour some ghee into a heavy - bottomed vessel.

Spread a little rice in it. Over the rice layer , arrange the fish pieces along with the masala. Drizzle with some ghee and add a little biryani color ( optional ). Arrange another layer of rice , and drizzle the remaining ghee over it.

Cover with a lid and cook on a very low heat till the rice is thoroughly cooked.

Serve hot with onion raita / lime pickle / date chutney and pappadam.

Nutritive value of each serving - 903. 6 kcal
Carbohydrates : 118.1 g
Protein : 37.6 g


This is a simple Malabar recipe with Arabian influence.

Recipe credit - The Hindu, Chennai Edition


200 g broken wheat
250 g shredded mutton
50 g onion
50 g onion ( for frying )
1 - inch piece cinnamon
50 g ghee
Salt to taste
1/2 bunch mint leaves
1 teaspoon dry fruits for decoration


In a handi, heat oil . Add the sliced onions, cinnamon and saute till translucent. Add the broken wheat , shredded mutton , sufficient quantity of water and salt and boil till the mutton is cooked. Remove from heat and mash.

Heat ghee in a pan. Fry onions till turn golden brown. Add fried onions and remaining ghee to the mashed wheat - mutton mixture along with chopped mint leaves. Bring to boil.

Serve hot with ghee. Decorate with chopped pistachios / cashew nuts and almonds.

Tip : The dish can also be made with diced vegetables substituting mutton.
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