King Fish Biryani Recipe – Authentic Kerala Style with Bezaar Spice

Last Updated on 2 months by Neha Deshmukh

King Fish Biryani Recipe – Authentic Kerala Style with Bezaar Spice

Hey everyone! If you’re anything like me, you absolutely love a good biryani. There’s just something so comforting and celebratory about a fragrant pot of perfectly layered rice and flavorful meat (or fish!). Today, I’m sharing a recipe that’s close to my heart – my family’s Kerala-style King Fish Biryani. It’s a little different from the more common chicken or mutton biryanis, but trust me, the delicate flavour of the fish combined with the aromatic spices is simply divine. I first made this for a family gathering and it was an instant hit!

Why You’ll Love This Recipe

This King Fish Biryani isn’t just delicious; it’s a flavour explosion! The use of bezaar spice (more on that later!) gives it a unique Kerala touch. It’s a relatively easy biryani to make, even if you’re new to the world of biryani-making. Plus, it’s a fantastic way to enjoy fish in a completely new and exciting way.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 500 gm king fish steaks
• 1 tsp bezaar spice
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• 4 tbsp oil
• 2 onions
• 3 garlic cloves
• 1 inch ginger
• 3 green chillies
• 2 large tomatoes
• ½ tsp tomato paste
• 4 tbsp coriander leaves
• 1 loomi (dried lemon)
• 2 cups basmati rice
• 1 sprig curry leaves
• 1 lime juice

Ingredient Notes

Let’s talk about some of these key ingredients, shall we? Getting these right will really elevate your biryani.

• Bezaar Spice: This is the heart and soul of Kerala cuisine! It’s a blend of spices, typically including cumin, coriander, fennel, black peppercorns, and cloves. Every family has their own secret recipe, but you can usually find pre-made bezaar spice in Indian grocery stores. It adds a warm, earthy flavour that’s just incredible.
• Loomi (Dried Lemon): This adds a wonderfully tangy and slightly fermented flavour. It’s commonly used in Middle Eastern and Gulf cuisine, and it’s become a staple in some Kerala biryanis too. If you can’t find it, don’t worry – I’ve included substitution ideas in the FAQs!
• King Fish: I love using king fish (also known as seer fish or surmai) for its firm texture and mild flavour. It holds up beautifully during the cooking process. You could also use pomfret or even a firm white fish like cod as alternatives.
• Basmati Rice: The quality of your rice matters! Look for aged basmati rice – it’s longer-grained and less likely to become mushy. The aroma is also more pronounced.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, combine the king fish steaks with bezaar spice, turmeric powder, red chilli powder, and a pinch of salt. Give it a good mix and let it sit for about 10 minutes. This allows the flavours to really penetrate the fish.
2. Now, heat 4 tablespoons of oil in a large, heavy-bottomed pan. Fry the marinated fish until it’s golden brown and cooked through. Don’t overcrowd the pan – work in batches if necessary. Once fried, set the fish aside.
3. In the same oil, sauté the onions until they turn a beautiful golden brown. Add the minced garlic, grated ginger, and slit green chillies. Cook for about a minute until fragrant.
4. Add the chopped tomatoes and tomato paste. Cook for another 5 minutes, stirring occasionally, until the tomatoes soften and break down. Stir in the coriander leaves, remaining bezaar spice, turmeric powder, a cinnamon stick, the loomi, and salt to taste. Cook for another 5 minutes, allowing the masala to come together.
5. Gently toss the fried fish into the masala, ensuring it’s well coated. Cook for 5 more minutes, allowing the flavours to meld.
6. While the fish is simmering, let’s prepare the rice. Boil 4 cups of water with a pinch of salt. Add the basmati rice, a sprig of curry leaves, and a squeeze of lime juice. Cook until the rice is parboiled – about 70% cooked. Drain the rice immediately.
7. Now for the layering! In a heavy-bottomed pot (the same one you used for the masala is perfect), start with a layer of rice, followed by a layer of the fish masala. Repeat these layers until everything is used up, ending with a layer of rice.
8. Sprinkle the top with a pinch of cinnamon powder, some chopped coriander leaves, and a drizzle of oil.
9. Cover the pot tightly with a lid. Cook on very low heat for 20 minutes. This is the crucial part – patience is key! After 20 minutes, turn off the heat and let the biryani rest for another 10 minutes before serving. This allows the flavours to fully develop.

Expert Tips

Want to take your biryani to the next level? Here are a few tips I’ve learned over the years:

• Layering Technique: The key to a good biryani is even layering. This ensures that the rice and masala cook evenly and the flavours are distributed throughout.
• Spice Level: Adjust the amount of red chilli powder and green chillies to your liking. If you prefer a milder biryani, reduce the amount of chilli powder or remove the seeds from the green chillies.
• Flaky Fish: To ensure the fish remains flaky and doesn’t overcook, don’t fry it for too long during the initial step. It will continue to cook in the masala.

Variations

Biryani is a versatile dish – feel free to experiment!

• Vegan Adaptation: Swap the fish for jackfruit or mushrooms. Marinate them in the same spices and follow the rest of the recipe as is. My friend, Priya, swears by using oyster mushrooms!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: As mentioned before, adjust the chillies to your preference.
• Festival Adaptations: This biryani is perfect for special occasions like Onam or Eid. You can add a garnish of fried onions and chopped nuts for a more festive touch.

Serving Suggestions

Serve this King Fish Biryani hot, with a side of raita (yogurt dip) and a simple salad. It’s also delicious with papadums (Indian crispbreads).

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

Let’s address some common questions:

• What is Bezaar Spice and where can I find it? Bezaar spice is a unique blend of spices used in Kerala cuisine. You can find it in most Indian grocery stores, or you can make your own by combining cumin, coriander, fennel, black peppercorns, and cloves.
• Can I use a different type of fish for this Biryani? Absolutely! Pomfret, seer fish (king fish), or even a firm white fish like cod would work well.
• How can I prevent the rice from sticking to the bottom of the pot? Using a heavy-bottomed pot and cooking on very low heat are key. You can also add a tablespoon of ghee (clarified butter) to the rice before layering.
• What is Loomi and can I substitute it with anything? Loomi adds a unique tangy flavour. If you can’t find it, you can substitute it with the juice of half a lemon or a teaspoon of dried mango powder (amchur).
• How long can I store leftover King Fish Biryani? You can store leftover biryani in the refrigerator for up to 3 days.

Enjoy making this delicious King Fish Biryani! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!