Ummakkolusoonte Biriyaniyil Monchulla Neye Meen / Kerala Malabari Style Fish Biryani


Enjoy the delicious taste of this classic & ever charming Malabari delicacy that can be devoured at all times!

  • 20 mins
  • Prep Time
  • 30 mins
  • Cook Time
  • Normal
  • Difficulty

  • Recipe Rating


    King fish – 3 fillets, cut into medium size pieces

    Basmati rice- 2 cups

    Onion – 3, thinly sliced

    Tomato- 2, finely chopped

    Ginger-garlic paste – 2 tsp

    Red chili powder- 3 tbsp

    Turmeric powder- 1 tsp

    Vineger / lemon juice- 2 tsp

    Coriander powder- 3 tbsp

    Garam masala powder– 1 tsp

    Yogurt/curd – 2 tbsp

    Bay leaves -2

    Star anise – 1

    Black peppercorns- 2

    Cilantro leaves- A bunch, finely chopped

    Mint leaves- A bunch, finely chopped

    Cashew nuts- A handful, optional

    Raisins- A handful, optional

    Curry leaves – A sprig, optional

    Water- As needed

    Salt- To taste

    Oil- As needed

    Ghee/clarified butter -As needed


    Garam Masala

    Turmeric Powder


  • 20 mins
  • Prep Time
  • 30 mins
  • Cook Time
  • 1Method: Clean, wash, & drain the fish pieces.

    2Make a paste with half of the chili powder, turmeric powder, coriander powder, lemon juice, & salt adding very little water.

    3Marinate the fish pieces with the prepared marinade and keep it aside for at least 30 mins.

    4Make a paste of green chilies and ginger-garlic paste and keep it aside.

    5Heat oil in a large pan. Add curry leaves and marinated fish.

    6Deep fry the fish and drain them on a paper towel. In the same pan, add more oil if needed.

    7Add the sliced onions and saute until golden brown and translucent.

    8Add the chopped tomatoes and saute until soft and mushy.

    9Add the chilies-ginger-garlic paste and fry until the raw smell goes away.

    10Add the remaining spice powders and mix well.

    11Cook on medium flame for 5 mins until the oil starts to separate, stirring occasionally.

    12Add the yogurt and mix well. Cover with a lid and cook for low flame for 5 mins.

    13Add the fried fish pieces and carefully coat the masala over the fish pieces making sure not to break them. Cover and cook for another 10-15 mins. Remove from flame and keep it aside.

    14Heat ghee in a pan. Fry raisins and cashews.

    15Drain them on a paper towel and keep it aside. In a large vessel, boil water.

    16Add salt and the whole spices-bay leaves, star anise, and peppercorns. Add washed rice and cook on medium flame until the rice is cooked.

    17Drain the rice and keep it aside. In a biryani pot, melt 1 tsp of ghee.

    18Spread the first layer of rice.

    19Layer the fish masala evenly over the rice without breaking fish pieces. Layer the remaining rice. Garnish with chopped mint + cilantro leaves, fried raisins + cashews, and sprinkle ghee.

    20Close the lid and simmer for 10-15 minutes. Remove from flame and keep it aside covered for another 10 mins. Gently mix it well with the masala making sure not to break the fish pieces.

    21Serve yummy & delicious fish biryani along with raita and pickle of your choice.

    1 Review

    November 29, 2017

    Keep writing.. Awesome dishes Jessy 🙂

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