Bring home the authentic taste of Malabar with this Fish Biryani — a secret recipe by Home Chef Abida Rasheed. Rich, flavorful, and layered with love, this biryani is a perfect blend of tender fish, fragrant rice, and Abida’s signature Garam Masala.
Ingredients:
- 1 kg Seer fish
- 1 kg onion (sliced)
- 100 g green chillies
- 70 g garlic
- 70 g ginger
- 2 limes
- AR Garam Masala
- 1 cup coriander leaves
- 1 cup yogurt
- Salt to taste
- 1 kg rice
- 3 tsp ghee
- 1 cup oil or dalda
- 1 tsp turmeric powder
- ½ kg tomato
- Cashew nuts (broken)
- Raisins (kismis)
- 4 cups rice and 4 cups water
Procedure:
- Slice onions thinly. Heat oil or dalda with ghee and fry 250 g onions till golden brown. Fry cashew nuts and raisins; set aside.
- Mix turmeric, salt, and little water; coat fish and lightly fry till half done. Keep aside.
- In a pan, heat 3 tbsp oil. Grind remaining onions with ½ cup water and add to oil.
- Add crushed ginger, garlic, and chillies. Stir well.
- Add tomatoes, yogurt, and salt. Cook until thick and oil separates.
- Add fried fish pieces, coriander leaves, lime juice, and AR Garam Masala.
For the Rice:
- Heat ghee in a pan. Add ½ chopped onion, 3 cardamoms, and 3 pieces of cinnamon.
- Add washed rice (drained) and fry till lightly white and crispy.
- Add boiled water (1:2 ratio), salt, and cook until absorbed. Cover and rest for 10 minutes.
Layering the Biryani:
- Sprinkle AR Garam Masala on the masala layer.
- Add a layer of cooked rice, then fried onions, nuts, raisins, and a pinch of masala.
- Repeat in layers. Cover with a damp cloth (sprinkled with rose water) and keep on dum for 1 hour with gentle heat from top and bottom.
Serve hot and enjoy the rich aroma of Abida Rasheed’s traditional Malabar Fish Biryani.
Watch the Recipe Video:
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