Kerala Style Fish Biryani 🐟🥘 Fish Biriyani is very popular in malabar region of kerala.This recepie is quicker and easy to make than other Biriyani recepie .
Fish pieces are marinated with spices and shallow fried.. gravy is prepared separately with onions, tomatoes and spice powders and rice is 3/4 the cooked with whole spices and drained… The fish gravy and rice is then layered and garnished with fried cashews,raisins and brown onions and good amount of ghee / clarified butter is added which gives a special aroma to the biryani . Checkout the detailed recepie in below 👇 ..
RECEPIE:
Preparation time: 30 mins
Cooking time: 1 hour 15 mins
Serves: 6
INGREDIENTS:
For Marination:
- Fish pieces: 6
- Ginger garlic paste: 1 tbsp
- Kashmiri Chilli Powder: 2 tbsp
- Turmeric powder: 1/2 tbsp
- Black pepper powder: 1 tbsp
- Garam masala powder: 1 tsp
- Vinegar: 1 tbsp
- Salt: 1 n 1/2 tsp
For Gravy:
- Onions: 4 large onions sliced
- Tomatoes: 2 roughly chopped
- Ginger garlic paste: 3 tbsp
- Green chillies: 2 slit
- Curd: 1 tbsp
- Mint leaves: 1 tbsp chopped
- Coriander leaves: 1 tbsp chopped
- Turmeric powder: 3/4 tsp
- Kashmiri chilli powder: 2 tsp
- Coriander powder: 1 tsp
- Black pepper powder: 1 tsp
- Garam masala powder: 1 n 1/2 tsp
- Salt: 1 n 1/2 tsp
- Coconut oil: 4 tbsp
For Rice:
- Basmati rice: 3 n 1/2 cups
- Mint leaves: 1 tbsp chopped
- Coriander leaves: 1 tbsp chopped
- Green chillies: 2 slit
- Green cardamom: 4
- Cloves: 6
- Cinnamon sticks: 2
- Star anise: 1
- Mace: 1
- Salt: 1 n 1/2 tsp
- Ghee: 1 tbsp
For Garnishing:
- Onions: 2 sliced
- Cashews: 15 halved
- Raisins: 15
- Mint leaves: 1/2 cup chopped
- Coriander leaves: 1/2 cup chopped
- Vanilla/pineapple essence: 3 tbsp
- Warm milk: 1/4 cup
- Saffron/yellow or orange food color: a pinch
- Ghee: 1/4 cup
PREPARATION:
- Marinate the fish pieces with ingredients listed under for Marination and keep in refrigerator for 30 mins.
- Soak basmati rice in water for 30 mins.
- Heat oil in a pan and shallow fry the fish pieces till it’s 3/4 th cooked. Fry all the pieces and keep aside.
- Boil 5 to 6 cups of water.when it starts boiling add the ingredients listed under for rice and cook rice till it’s 3/4 th done.
- When rice is done,drain and keep aside.
- Deep fry the onions ,cashews and raisins for Garnishing and keep aside.
- Heat oil in a wok to prepare gravy, add onions,green chillies and little salt and saute till the onions turn soft and light brown.
- Add ginger garlic paste and saute till the raw smell goes off.
- Add the dry spice powders listed under for gravy and mix well by keeping the flame low.
- Add tomatoes and saute till they turn soft and mushy.
- Add 1 cup of water and let it boil.
- Add mint leaves,coriander leaves and curd and mix well.
- Now add the fried fish pieces and cook for another 5 mins.
- Swirl the pan and cook for another 2 mins
- For Dum, grease a big vessel with ghee. The bottom layer should be of gravy. Spread half of the gravy first.
- Add rice layer on top of gravy. Sprinkle some chopped coriander and mint leaves, fried onions,cashews and raisins. Add a tablespoon of vanilla essence, food colour/ saffron milk and ghee.
- Again add a layer of remaining fish gravy and pieces. Spread the final layer of rice on top and repeat the same garnishing as before .
- Cover it with a lid, seal it with dough or you can just cover it and keep as it is.
- Heat a iron tawa.keep the vessel on top of tawa and cook on low flame for another 15 mins.
- Serve after keeping for 15 to 20 mins.