Malabar Fish Biriyani, is one of the most genuine biriyani dish from North Kerala!

Living in Malabar has acquainted me with a large number of their great cuisines....though I have not posted any Malabar Cusine here on my blog. My children love of Malabar food, they get to taste them during their mid-day break at school....and some of the time bring back for me to taste also....then I'd hit up their companion's mother and get the recipe...but never considered writing for a blog it....until somebody as of late found out if I know any conventional Malabar recipes....and since I have been making them for pretty long...I desire to remember a couple of here for the blog...so stay tuned for more Malabar dishes.

Calicut, the city I live is viewed as the capital of Malabar....a city well known among foodies!. Zaines Pastry shop, Cochin Bread kitchen, Bombay Inn, Paragon Inn are a few spots you ought to never miss.

You could consider what's going on with the enormous thing "Malabar Biriyani", as you most likely are aware biriyani is made with basmati rice, however here in Malabar it is made with "kaima rice" a short grain gently enhanced rice....it is otherwise called the biriyani rice of Kerala....I have fallen head over heels for this short grain rice, and on the off chance that you go through Calicut/Kozhikode, do ensure you get a sack of this magnificent rice from Palayam Market.....you won't get the ideal kaima rice anyplace else....it is said that restaurateurs from far Kochi and Trivandrum....comes to Calicut just to get kaima rice for their Malabar dishes. Presently those of you, who don't approach kaima rice, unfortunately I can request that you attempt it with basmati, jeera, or jasmine rice.

It is expressed that there are in excess of 56 distinct sorts of biriyani!! amazing!! albeit the majority of the biriyanis are nearly similar...its one moment change that makes every one special...like here in Malabar biriyani its the kaima rice, sprinkling of garam masala powder over the rice, adding saunf/perunjeera a slight bit more (despite the fact that garam masala has loads of saunf in it).
This is a genuinely enormous post, so pls excuse.
Fish is marinated, and daintily burned in coconut oil, singing or delicately broiling the fish is to seal the juices of the fish and in this manner the fish will be delicate and delicious.
I utilized singe fish (Aikora), you can utilize margarine fish (modha), pomfret (avoli) and so forth.