Malabar Fish Biryani

Today we are going to have a look at the classic Malabar Fish Biryani that can be devoured at all times. This recipe will help you in making an ever charming dish just like it is available at the best non veg restaurant in Ahmedabad.

Malabar Fish Biryani

best non veg restaurant

Preparation time – 20 minutes ;Cooking time – 10 minutes ;Total time – 30 minutes
  • 1 kg seer fish
  • 1 kg onions
  • 100 gm green chillies
  • 70 gm garlic
  • 70 gm ginger
  • Juice of 2 lemons
  • 1 cup coriander leaves
  • 1 cup yoghurt
  • Salt to taste
  • 1 kg rice (kaima rice is best)
  • 3 Tbsp ghee
  • 1 cup cooking oil
  • ½ kg tomatoes
  • 1 tsp turmeric powder
  • 2 Tbsp cashew nuts broken
  • 2 Tbsp raisins
  • 4 glasses water (in proportion to the number of cups of rice)
  • 3 pods cardamom
  • 3 cinnamon sticks
  • A pinch of garam masala

DIRECTIONS:  best non veg restaurant

  • Take 250 gm onions and cut them into thin slices. Heat oil and 1/2 cup ghee in a pan, and fry the onion till golden brown. Fry cashew nuts and raisins and keep aside.
  • Apply turmeric powder with enough salt and little water on the fish.
  • Heat 2 tablespoons of oil in a frying pan. Lightly fry the fish till half did and keep aside.
  • In a heavy-bottomed vessel, heat 3 tablespoons of oil. Grind the remaining onion in a blender with 1/2 cup water. Add this onion mixture to the hot oil.
  • Meanwhile crush ginger, garlic, and chilies. Add this paste to the onion mixture. Stir well for 3-4 minutes.
  • Add tomatoes, yogurt, and salt. Cook for some time till the water evaporates. Add the fried fish pieces, coriander leaves and the juice from the lemons. Keep aside.


FOR THE RICE:  best non veg restaurant

  • Heat ghee in a non-stick vessel. Add 1/2 chopped onion, cardamom, and cinnamon. Immediately add the washed rice (drain without any water).
  • Add boiled water (1:2 ratio) and salt and cook on a high flame till the water is absorbed by the rice.
  • Keep the rice covered for 10 minutes. Sprinkle garam masala powder over the rice.
  • Now take a heavy bottomed vessel and add the cooked rice in one layer at the bottom. Add a few spoons of the fish masala. Toss some fried onion, nuts and raisins and a little garam masala powder and cover with a rice layer.
  • Layer it up, finishing with the garnishes on top.
  • Take a napkin (radius of the vessel), dampen it with water and a little rose water, and cover the vessel.
  • Put the biryani on dum for 1 hour with light heat for the flavors to develop. Serve hot.


In Conclusion, Café Upper crust’s recipes are designed to be convenient and straightforward to prepare at home. Such blog recipes can differ from those of seasoned chefs. These recipes may or may not be available at our eatery locations at the time of writing these blogs.

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