Matka Fish Biriyani

Description

Matka Fish Biryani is a traditional South Indian coastal biryani variation, slow-cooked in an earthen pot (matka) to enhance its aroma and depth of flavor. Popular in regions of Kerala and Tamil Nadu, this preparation blends the richness of biryani with the earthy essence imparted by clay pot cooking.

The dish is made using marinated fish—typically seer or kingfish—layered with fragrant jeerakasala or basmati rice, caramelized onions, mint, coriander, and whole spices such as cardamom, bay leaf, and cloves. A mildly spiced masala gravy made from tomatoes, green chilies, and coconut milk infuses the biryani with coastal notes. The sealed matka is slow-cooked (dum style), allowing the flavors to develop in a naturally sealed environment.

Matka Fish Biryani is traditionally prepared during festive occasions and family gatherings in places like Kozhikode, Kollam, and Thoothukudi, and has gained popularity among seafood lovers in cities such as Mississauga, Halifax, and Edmonton.