Details and Ingredients

Malabar Fish Biriyani is a celebrated dish from Kerala’s Malabar coast, where succulent fish (typically kingfish or pomfret) is marinated in a blend of coconut milk, ginger, garlic, and a touch of turmeric and fennel. The Kaima rice is cooked with saffron, ghee, and whole spices—cinnamon, cardamom, cloves, and star anise—for a fragrant base. The fish is layered with a rich masala of caramelized onions, tomatoes, green chilies, and a Malabar spice mix featuring coriander, dried red chilies, and roasted coconut paste. Fresh curry leaves and a generous drizzle of coconut oil infuse the dish with coastal richness. Prepared using the dum method, the flavors meld into a luxurious, aromatic biriyani.

Served hot and garnished with fried shallots, cashews, and a sprinkle of fresh coriander, Malabar Fish Biriyani pairs exquisitely with raita, pickle, or a squeeze of lime. This dish embodies the vibrant, spiced soul of Malabar cuisine.