From the Heart of Kerala: Authentic Thalassery Fish Biryani Recipe That Will Blow Your Mind!

No festive occasion or party is complete without a hot and flavorful biryani plate.

Biryanis come in different flavours in different regions of India. However, let’s visit Kerala today as we will discuss the very famous Thalassery Fish Biryani Recipe!

Thalassery Fish Biryani is one of the most unique, distinct and authentic Mughal dishes served primarily around the Malabar regions of Kerala.

We prepare Thalassery fish biryani with authentic Khaima/Jeerakasala rice, King
Fish/Netmmeen/Pomfret, or any other boneless fleshy fish. It is one such exotic dish that is both wholesome and nutritious for your loved ones – The perfect recipe to add to your upcoming house party!

If you are confused about how to make Thalassery biryani and the ingredients required for it, stay with us, and we will simplify the entire dish for you. Let’s check out the recipe.

Thalassery Fish Biryani Recipe Ingredient list:

Here is the complete list of the ingredients for your upcoming shopping spree to prepare the best Thalassery Fish Biryani.

For Fish Biryani Ingredient Click here

For marination:

• King Fish/Netmmeen/Pomfret – 500 grams
• Turmeric Powder – ½ tablespoons
• Chilli Powder – 2 tablespoons
• Pepper Powder – 1 tablespoon
• Fennel Powder – 1 tablespoon
• Ginger and Garlic Paste – 1 tablespoon
• Salt – As per taste

For Rice Preparation:

• Khaima/Jeerakasala rice – 4 cups
• Water – 6 cups
• Small Cinnamon pieces – 2
• Cloves – 4
• Oil – 3 tablespoons
• Bay leaf – 1
• Cardamoms – 4
• Ghee – 3 tablespoons
• Salt – As per taste

For Onion Masala Preparation:

• Onions – 4 (cut lengthwise)
• Green chillis – 4 (crushed)
• Crushed ginger and garlic – 1 tablespoon
• Lemon juice – 1 tablespoon
• Coriander leaves – Cut into half cups
• Yoghurt – 1 tablespoon
• Pepper powder – ½ tablespoon
• Turmeric powder – ½ tablespoon
• Garam masala – ½ tablespoon
• Mint – Cut into leg cups
• Sugar – 1/4 tablespoon
• Tomatoes – 2 medium-sized
• Salt – As per taste

For Garnishing:

• Ghee
• Fried Onions
• Raisins
• Cashew nuts
• Coriander
• Mint leaves

Directions:

Now that you have the list of ingredients ready, here is a step-by-step guide ready for you to prepare lip-smacking Thalassery fish biryani!

1. Add red chilli powder, turmeric powder, lemon juice, water, fish flesh and salt in a bowl and mix well.
2. Add the fish to the above mixture and marinate well. Keep it aside.
3. Wash the Khaima/Jeerakasala rice and soak it for 20 minutes.
4. Heat your cooking pot for a few minutes.
5. Add ghee and oil into the cooking pot and let it heat.
6. Add the onions and saute slowly until it turns golden brown. Set them aside to cool on a plate lined with thin paper towels.
7. In the same oil, fry the cashew nuts and raisins for a few minutes. Set them aside.
8. Remove the excess oil and saute cinnamon, cloves, and cardamom for a few seconds.
9. Add ginger, green chillies, garlic and chopped tomatoes to the above ingredients. Saute until the tomatoes become soft.
10.  Add some pepper powder, salt, sugar, and garam masala as required into the same pot and saute for a minute.
11. Drain the previously soaked rice and add it to the pot. Mix the Khaima/Jeerakasala rice with the masala well.
12. Add enough water to the pot and give a good stir.
13. Once the rice is all ready, set it aside.
14. Add oil to the pot to fry the marinated fish pieces for 2 minutes.
15. Add one tablespoon of lime juice to the fish and saute well.
16. Add red chilli powder, onion, ginger and garlic paste, coriander powder, turmeric powder and salt. Stir and saute until you feel the rich aroma of the spices blended into the fish.
17. Add the cooked fish pieces to the rice. Mix well and let the aromas combine with the rice.
18. Cook for 10 minutes.
19. If you are using a pressure cooker, ensure that the lid is firmly closed, and the pressure is releasing right now.
20. Open the lid but don’t stir the fish pieces in the rice. Else the delicate fish pieces may break.
21. Garnish on the top with fried onion, chopped mint, and coriander leaves.
22. Add two tablespoons of ghee over it and heat for under 5 minutes.
23. Turn off the gas and prepare your plates to serve steaming and delicious Thalassery biryani!

From the Heart of Kerala: Authentic Thalassery Fish Biryani Recipe That Will Blow Your Mind!

Thalassery Fish Biryani is one of the most unique, distinct and authentic Mughal dishes served primarily around the Malabar regions of Kerala.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Main Course

Cuisine Indian

Servings 4 Person

Calories 500 kcal

Ingredients

  

For Marination

• 500 gm King Fish/Netmmeen/Pomfret
• ½ tbsp Turmeric Powder
• 2 tbsp Chilli Powder
• 1 tbsp Pepper Powder
• 1 tbsp Fennel Powder
• 1 tbsp Ginger and Garlic Paste
• 1 tbsp Salt – As per taste

For Rice Preparation

• 4 Cups Khaima/Jeerakasala rice
• 6 Cups Water
• 2 Pcs Small Cinnamon pieces
• 4 Pcs Cloves
• 3 tbsp Oil
• 1 Pcs Bay leaf
• 4 Pcs Cardamoms
• 3 tbsp Ghee
• 1 tbsp Salt – As per taste

For Onion Masala

• 4 Pcs Onion (cut lengthwise)
• 4 Pcs Green Chilis
• 1 tbsp Crushed ginger and garlic
• 1 tbsp Lemon juice
• ½ Cup Coriander leaves – Cut into halfcups
• 1 tbsp Yoghurt
• ½ tbsp Pepper powder
• ½ tbsp Turmeric powder
• ½ tbsp Garam masala
• Mint – Cut into leg cups
• ¼ tbsp Sugar
• 2 Pcs Tomatoes- Medium Size
• 1 tbsp Salt – As per taste

For Garnishing

• Ghee
• Fried Onions
• Raisins
• Cashew nuts
• Coriander
• Mint leaves

Instructions

 

• Add red chilli powder, turmeric powder, lemon juice, water, fish flesh and salt in a bowl and mix well.
• Add the fish to the above mixture and marinate well. Keep it aside.
• Wash the Khaima/Jeerakasala rice and soak it for 20 minutes.
• Heat your cooking pot for a few minutes.
• Add ghee and oil into the cooking pot and let it heat.
• Add the onions and saute slowly until it turns golden brown. Set them aside to cool on a plate lined with thin paper towels.
• In the same oil, fry the cashew nuts and raisins for a few minutes. Set them aside.
• Remove the excess oil and saute cinnamon, cloves, and cardamom for a few seconds.
• Add ginger, green chillies, garlic and chopped tomatoes to the above ingredients. Saute until the tomatoes become soft.
• Add some pepper powder, salt, sugar, and garam masala as required in to the same pot and saute for a minute.
• Drain the previously soaked rice and add it to the pot. Mix the Khaima/Jeerakasala rice with the masala well.
• Add enough water to the pot and give a good stir.
• Once the rice is all ready, set it aside.
• Add oil to the pot to fry the marinated fish pieces for 2 minutes.
• Add one tablespoon of lime juice to the fish and saute well.
• Add red chilli powder, onion, ginger and garlic paste, coriander powder,turmeric powder and salt. Stir and saute until you feel the rich aroma of thespices blended into the fish
• Add the cooked fish pieces to the rice. Mix well and let the aromas combine with the rice.
• Cook for 10 minutes.
• If you are using a pressure cooker, ensure that the lid is firmly closed, and the pressure is releasing right now.
• Open the lid but don't stir the fish pieces in the rice. Else the delicate fish pieces may break
• Garnish on the top with fried onion, chopped mint, and coriander leaves.
• Add two tablespoons of ghee over it and heat for under 5 minutes.
• Turn off the gas and prepare your plates to serve steaming and delicious Thalassery biryani!

Frequently Asked Questions:

Final Thoughts

Kerala culture is famous for its rich spices and aromatic delicacies worldwide. If you are trying your hands on Thalassery fish biryani for the first time, this recipe is simple and quick. It requires only the most fundamental ingredients that are readily available in every Indian household. Follow the recipe step-wise as mentioned above, and rest assured, you will receive enormous compliments on this dish!

Biryani is everybody’s comfort food. So, what’s stopping you from trying this authentic recipe of the popular boneless fish biryani this weekend? Or do you have a modified version? Leave a comment and let our readers know more about Thalassery culture!