Kerala Style Fish Dum Biryani is a fragrant South Indian seafood dish. Prepared by layering aromatic Kaima or Seeraga samba rice with smear-fried fish and a rich biryani masala gravy, it's slow-cooked using the dum method. This flavorful meal is an excellent choice for lunch or dinner.
On a plate, combine chili powder, coriander powder, turmeric powder, salt, and water. Mix thoroughly.
Add the sliced fish pieces to the prepared masala and coat them evenly. Allow the marination to rest for 15 minutes for maximum flavor infusion.
To Prepare Ghee Rice
In a pan over medium heat, melt ghee and add bay leaves, cinnamon sticks, cloves, cardamom, star anise, javitri, cumin seeds, and the cashew raisin mix. Sauté until the raisins plump up.
Add chopped onions and sauté until they turn soft.
Stir in the soaked seeraga samba rice, ensuring it's well mixed.
Add water and salt to the rice mixture, stirring thoroughly.
Allow the rice to cook until it reaches about 70% doneness, then reduce the heat to low.
Cover the pan with a lid and let the rice cook for an additional 10 minutes.
Afterward, gently fluff the rice. Reserve the prepared ghee rice for layering in the biryani.
To Prepare Fish Biryani
In a pan over medium heat, add oil and carefully place the marinated fish pieces one by one.
Allow the fish to cook for approximately 2 to 3 minutes on each side.
Remove the fish from the oil when it is cooked to about 70% doneness.
In the same pan with the remaining oil, add chopped onions and sauté until they turn soft.
Stir in ginger-garlic chili paste and sauté until the raw aroma dissipates.
Add garam masala powder, coriander powder, biryani masala, and salt. Mix well.
Add chopped tomatoes and sauté until they turn mushy.
Incorporate curd, mint, and coriander leaves, and give it a thorough mix.
Pour in water and allow the gravy to simmer until it releases oil from its side. Your fish biryani masala gravy is now ready for layering.
To Layer
In a wide-bottomed pan, generously spread a layer of the prepared biryani masala gravy. Follow this by evenly spreading the ghee rice on top of the gravy.
Add another layer of gravy on top of the rice, then place the fried fish pieces. Finish by layering the remaining gravy over the fish, and sprinkle fried onions and mint leaves.
Repeat this layering process, and for the final touch, pour the yellow food color.
Close the pan with a lid and cook the biryani on low heat for 10 minutes.
Afterward, open the lid and gently fluff the layers. Your delicious Kerala-style fish biryani is now ready to be savored and enjoyed.
To Serve
Serve this delectable Kerala Fish Dum Biryani with your choice of non-veg gravies, raita, or enjoy it as is.
Notes
Key Tips for Authentic Preparation:
Choice of Rice: For the authentic essence of Kerala fish biryani, it's best to stick with Kaima or Seeraga samba rice, as their unique flavors are key to the traditional taste.
Fish Selection: Catfish is a great choice, but Tilapia, Salmon, or Kingfish also work well. Opting for fish with fewer bones ensures a more enjoyable eating experience.
Spice Paste Twist: Using ginger-garlic-chili paste instead of the usual ginger-garlic paste adds a unique flavor and taste to the biryani.
Fish Cooking Tip: Avoid frying the fish until crispy; cooking it to about 70% is sufficient.
Cooking Method: The biryani can be prepared in a wide-bottomed pan or using an Instant Pot, both yielding delicious results.
Culinary Variations and Techniques:
Coconut Milk Substitute: If coconut milk isn’t your preference, curd is a great alternative that maintains the biryani's rich flavor with a subtle twist.
To Fry or Not to Fry: You can skip frying the fish for a variation in texture, layering the marinated fish directly in the biryani and extending the cooking time slightly. However, smear frying the fish before layering is recommended for added flavor.
Regional Twists: Within Kerala itself, Fish Biryani has unique versions. Thalassery biryani omits tomatoes and coriander powder, whereas the Malabar version includes these along with more spice powders, offering distinct tastes.