fish biriyani

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.

 

 

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