Kerala style Fish Biriyani, Fish Biryani

Filed under Fish, Non-Vegetarian, Rice
4, 1 reviews

Happy Navratri in advance..

Recipe Details  
 
4, 1 reviews

Posted by
Posted on 12, Nov 2012
Serving 6-8 people
Ready in 90-120 minutes
Post Views 3.4 K views
Post Rating 4 out of 5 , from 1 review
Ingredients

For Marination :

  • Neymeen/Aikoora/Seer/king fish - 1 Kg, cut into medium-big pieces
  • Turmeric powder - ½ Teaspoon
  • Coriander powder - 2 Teaspoon
  • Red Chilli powder - 2 Teaspoon
  • White pepper powder - 1 ½ Teaspoon
  • Garam masala - 1 Teaspoon
  • Ginger - Garlic paste - 2 Teaspoon
  • Lemon juice - 1 Tablespoon
  • Salt to taste

For Masala :

  • Onion, large sized - 2 Nos, finely sliced
  • Tomato, medium sized - 2 Nos, sliced
  • Green chilies - 6-8 Nos, sliced
  • Ginger - Garlic paste - 2 Teaspoon
  • Turmeric powder - ½ Teaspoon
  • Red chili powder - 1 Teaspoon
  • White pepper powder - 1 Teaspoon
  • Garam masala - 1 Teaspoon
  • Chopped mint leaves - 2 Tablespoon
  • Chopped coriander leaves - 4 Tablespoon
  • Curry leaves - 2 sprig
  • Coconut oil - 4 Tablespoon
  • Water - 1 - 1 ½ cup
  • Salt to taste

For the Rice :

  • Jeerakasala / Basmathi rice – 3 cups
  • Cardamom – 10 Nos
  • Cloves - 6 Nos
  • Cinnamon – 3 medium size pieces
  • Lemon Juice – 2 Tablespoon
  • Ghee – 1 Tablespoon
  • Salt as required
  • Water as required

For Garnishing :

  • Fried onion - ½ cup, refer notes
  • Cashews - 20 Nos
  • Raisins - 20 Nos
  • Chopped mint leaf & coriander leaf - 1 handful
  • Vanilla essence - 1 Teaspoon
  • Ghee - 2 Tablespoon

For dough :

  • All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)
Directions

Initial Preparation :

  1. Clean and wash the fish pieces; Drain the water completely.
  2. Marinate fish pieces with the ingredients mentioned under 'For marination' and refrigerate it for about one hour.
  3. Heat 2 tablespoon of coconut oil in a pan and shallow fry the pieces. Transfer to a paper towel and set aside.

Fish Masala Preparation :

  1. Heat 2 tablespoon of coconut oil in a heavy bottomed deep pan; Add sliced onion and saute till it become translucent.
  2. Then add the ginger-garlic paste and saute till the raw smell disappears.
  3. Add the chopped tomatoes and cook till mashed.
  4. Add the sliced green chillies, curry leaves, mint and coriander leaves, saute for 2 minutes.
  5. Add in the turmeric powder, red chilli powder, white pepper powder, garam masala mentioned under 'For masala' and saute till the raw smell disappears.
  6. Add water, salt and bring to boil. Then add in the shallow fried fish pieces. Don't stir at this stage, just rotating the pan for mixing the masala.
  7. Cover it with a lid and cook till the gravy becomes thick on low heat.
  8. Remove from heat and set aside.

Rice Preparation & Layering :

  1. Wash and soak the rice for 30 minutes. Drain the water completely; Set aside.
  2. In a cooking pot, heat one tablespoon of ghee. Add all whole spices mentioned under 'For rice' and fry for few seconds.
  3. Pour enough water, lemon juice and salt into the pot and bring to boil. When it starts boiling, add the soaked rice and continue cooking. Check for salt.
  4. In a biriyani pot/oven proof dish, add 1 tablespoon of melted ghee and spread the ghee evenly to the bottom of the pot. Then add half of the prepared fish masala, and spread it evenly.
  5. When the rice is ¾ done(refer notes), layer half of the rice over the fish masala layer.
  6. Then layer the left over fish masala. Spread half of the toppings (fried onions, cashew nuts, raisins, chopped coriander and mint leaves).
  7. Then layer the rest of the rice on top of it. Spread the left over toppings.
  8. Finally, pour 1 tablespoon of melted ghee and the Vanilla essence on top.

Dum Preparation :

Cooking in Oven :

  1. Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
  2. Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
  3. When it is done, remove and keep the dish covered until serving.

Cooking over Stove top :

  1. Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
  2. Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
  3. Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
  4. Then open the dum, just mix the rice and fish pieces from the bottom of the pan using a long spoon.
  5. Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!

Notes:

  • The right consistency of the rice matters for a good biriyani. So don't overcook the rice.
  • How to check the right consistency of the rice?
    • Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
  • How to make Fried Onion? ( makes about ½ cup of fried onion(approx:) )
    • Take 1 ½ cup thinly sliced onion.
    • In a large frying pan, heat required amount of oil for deep frying.
    • Fry with a pinch of salt till the onions are golden brown and crisp.
    • Transfer to a paper towel to remove excess oil.
4, 1 reviews

Meal:    Food type: