Fish Biriyani In Malabar Style


Fish Biriyani In Malabar Style

Fish Biriyani in Malabar Style is an authentic delicious dish from North Kerala, very famed and considered to be the paradise of biriyanis. This is a classic biriyani dish that can be devoured at all times. This is a popular fish delicacy that has transcended beyond all boundaries and has become very famed across the globe as a one pot meal. No function or special occasion is ever complete without a biriyani dish. In Malabar region, fishes like Seer Fish and Pomfret are used for making biriyani dishes. Fish Biriyani in Malabar Style is a unique and special dish with cooked Seer fish layered alternatively with aromatic basmati rice and baked. The perfect blend of marinated fish, aromatic and flavorful basmati rice and the selected spices make the biriyani dish lip smacking and delicious. Fish is nutritious, rich in vital nutrients required for body. Fish Biriyani in Malabar Style is a wholesome dish served with mint chutney, papad and pickle. You can explore a well detailed recipe here that can be easily prepared at home.
Prep Time 45 minutes
Total Time 45 minutes
Cuisine Kerala
Servings 3 people


For preparing fish gravy:

For garnishing:

  • 25 g Cashew nuts split
  • 25 g Raisins Unakka munthiri
  • 1 no Onion thinly sliced


  • For preparing Fish Biriyani in Malabar Style, first clean and cut the fish into medium sized pieces.
  • Prepare a mixture with 1/2 tbsp chilly powder, turmeric powder, 1/2 tbsp lime juice and a pinch of salt.
  • Marinate the fish pieces in this chilly mixture for 15 minutes.
  • Take a pan and pour oil. Heat the oil and fry the marinated fish pieces until golden brown. Keep this aside.
  • Saute the sliced onions in the same oil. Add ground ginger, ground garlic and ground green chillies. Saute for some time.
  • Add remaining chilly powder, coriander powder and required salt.
  • Add ground poppy seeds, chopped tomatoes and curd. Mix well in low heat.
  • Stir in the fried fish pieces, mint leaves, coriander leaves and 1/4 tsp garam masala powder.
  • Simmer in low fire, stirring occasionally. Remove from fire when the gravy thickens. Keep this aside.
  • Wash the biriyani rice and drain well.
  • Take a wide mouthed pan and pour ghee. Heat the ghee and fry the thinly sliced onions until golden. Remove the fried onions and saute cashew nuts and raisins. Keep this aside.
  • In the same ghee, splutter cardamom, cloves and cinnamon. Add onions and saute well.
  • Stir in drained rice and fry for 5 minutes. Add hot water, lime juice and required salt.
  • Cover the pan with a lid and cook until water is absorbed and rice becomes soft. Stir occasionally and remove from fire. Keep this aside.
  • Take a deep vessel and put one layer of fish masala. Sprinkle a pinch of garam masala.
  • Follow up with a layer of rice, a pinch of garam masala, fried onions, raisins and cashewnuts.
  • Repeat one more layer on top. Cover with a lid and put in a hot oven for 15 minutes. Variation: You can also cook in low heat for 15 minutes by placing hot coals on top.
  • Mint chutney, pappad and pickle serves as accompaniment for this meen malabar biryani.
  • Fish biriyani in malabar style is ready and serve hot.


You can visit this link Quick Fish Biriyani. You can also visit this link Thalassery Fish Dhum Biriyani.
Tried this recipe?Let us know how it was!

Response (2)
  1. s
    sella manian July 29, 2010

    Easy and very tasty!! didn t know making briyani was this easy! thanks

  2. n
    nithya July 24, 2010

    Wow!…..really nice

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