The perfect fish biryani recipe for Eid is here! Try the Moplah fish biryani that comes from the Malabar Muslims (Mappilas or Moplahs) of Northern Kerala's coast – a community that was born from the mingling between Arab spice traders and local Malayali women centuries ago. During Ramadan and Eid, Moplah homes fill with the incredible aroma of this biryani, and it's considered the ultimate celebration dish. Unlike any of the famous meat biryani recipes from Hyderabad or Lucknow, this coastal masterpiece celebrates fish, specifically the firm, oily varieties like kingfish (surmai), seer fish, or pomfret that can withstand the cooking process without falling apart. What makes Moplah biryani distinct is the use of local jeerakasala rice, the preparation method and the unique flavour profile, which is uniquely Malabar. For this fish biryani recipe, coconut oil is used instead of ghee for frying the fish, a lot of curry leaves too, along with the characteristic balance of spices. The fish is first marinated simply in turmeric and salt, then shallow-fried in coconut oil, and then the masala blend is made with ground onion paste, ginger-garlic, and yoghurt. The rice itself is cooked separately with whole spices until just about done, which finishes cooking during the dum process.