Malabar Fish Biryani

Wash and soak the Kaima rice in water for 30 minutes. Drain and set aside. Marinate the fish with turmeric, red chilli powder, lemon juice, and salt for 20 minutes.

Heat coconut oil in a wide pan over medium-high heat. Shallow-fry the marinated fish for 2–3 minutes per side until golden. Remove carefully and set aside.

In the same pan, fry cashews and raisins until golden. Remove and set aside. Add more oil if needed and fry half the sliced onions until deep golden brown (birista). Remove and drain on paper towels.

In the remaining oil, add whole spices — cardamom, cloves, cinnamon, bay leaves, and fennel seeds. Let them sizzle for 30 seconds.

Add the remaining onions and cook for 6–7 minutes until golden. Add ginger and garlic paste and sauté for 2 minutes.

Add tomatoes and cook for 4 minutes until soft. Add coriander powder, remaining red chilli powder, and garam masala. Cook the masala for 2 minutes.

Add yogurt and stir well. Cook for 3 minutes. Add coconut milk and bring to a gentle simmer. Adjust salt.

Cook the drained rice in salted boiling water until 70% done (the grains should still have a bite). Drain immediately.

Layer the biryani: spread the fish masala gravy in a heavy-bottomed pot, gently place the fried fish on top, then layer the par-cooked rice over it. Scatter fried onions, mint leaves, coriander leaves, fried cashews, and raisins on top. Drizzle ghee over the rice.

Cover tightly with a lid (seal with dough if available) and cook on dum — very low heat — for 20–25 minutes. Place a tawa under the pot to prevent burning.

Open the lid, gently mix from the sides without breaking the fish, and serve hot with raita and pickle.