Thalassery Fish Biryani Recipe | Kerala Style Fish Biryani | Moplah Fish Biryani | Cookd

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Thalassery Fish Biryani is an authentic and tasty #Biryani Recipe from the lands of Malabar. This #ThalasseryFishBiryani is made with a rich, aromatic onion and tomato-based masala topped with rice, fried onions, fried fish and dum cooked in a clay pot. You can now make this #Moplah Fish Biryani with Cookd’s simple recipe and serve it hot with raita. Do try this recipe and share your feedback with us.

Thalassery Fish Biryani Recipe:

Fish (sliced) - 250 Grams
Salt - ½ tsp
Turmeric Powder - ¼ tsp
Oil - 3 tbsp
Ghee - 4 tbsp
Cashew Nuts - 10 nos
Raisins - 10 nos
Onion (sliced) - ¾ Cup

For the Masala:

Ginger - 1-inch piece
Garlic - 8 cloves
Green Chilli - 3 nos
Shallots - 6 nos
Onion (sliced) - ¾ Cup
Coriander Powder - 2 tsp
Turmeric Powder - ½ tsp
Red Chilli Powder - 1 tsp
Salt - ½ tsp
Mint Leaves (chopped) - 3 tbsp
Coriander Leaves (chopped) - 3 tbsp
Curd - ½ Cup
Tomato (sliced) - ½ Cup
Cookd’s Biryani Masala - 1 tsp

For the Rice:

Cardamom - 4 nos
Bay Leaves - 2 nos
Clove - 5 nos
Cinnamon - 2-inches
Mace - ½ no
Jeera Samba Rice/Kaima Rice - 1 Cup
Hot Water - 1 ½ Cups
Salt - ½ tsp
Sugar - ¼ tsp

Cooking Instructions:

1. Marinate the fish in salt and turmeric powder. Marinate for 15 minutes.

2. Make a paste of the ginger, garlic, green chilli and shallots, using water if needed.

3. Wash the rice and soak for 20 minutes.

4. In a pot, heat ghee and oil. Fry the cashew nuts until golden brown. Set them aside.

5. In the same oil, fry the raisins until they puff up. Remove from the oil and set aside.

6. Add the sliced onions and fry them until they are golden brown. Remove them onto a plate lined with paper towels.

7. Remove 3 tbsp of the oil from the pan. Set this aside to cook the rice.

8. Fry the marinated fish for 2 minutes on each side. It should not be completely cooked, only about 80% through.

9. To the same pot, add the onion and saute until it softens. Add the previously prepared paste (ginger, garlic, shallots, green chillies). Saute until the raw smell disappears.

10. Add the red chilli powder, coriander powder, turmeric powder and salt. Saute again till the raw smell of the spices disappears, around 5 minutes. Add a splash of water if it gets too dry.

11. Add the sliced tomatoes and cook until it has softened and the masalas are completely cooked around 5 minutes.

12. Add the curd, mint leaves, coriander leaves and Biryani masala. Mix well and cook for 3 more minutes. The masala is ready.

13. To cook the rice, add in the oil and ghee mixture that was removed from the pot earlier.

14. Add cardamom, bay leaves, clove, cinnamon and mace. When it starts to release its aroma, add in the rice and saute on medium heat for 3 minutes or until it starts to turn opaque.

15. Add in the hot water and season with salt and sugar.

16. Cover and cook for 15 minutes on a low flame.

17. To layer the Biryani, remove half the masala into a bowl.

18. Add in half the rice. Add half of the fried onions.

19. Add in the remaining masala and then arrange the fried fish slices.

20. Add in the rest of the rice. Sprinkle the fried onions, cashew nuts and raisins on top. Cover tightly with a lid.

21. Place on a low heat for 8 minutes.

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