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Fish Biriyani (Kerala Style)

Fish Biriyani (Kerala Style)

Cooking Time

Preparation Time : 0

Cook Time : 0

Total Time : 0

Ingredients

Serves 4 serving

  • Fish1/2 kg

  • Chilli powder1 tsps

  • Pepper powder1 1/2 tsps

  • turmeric powder 1/2 tsp

  • Ginger (crushed) 1/2 tbsp

  • Garlic (crushed) 1/2 tbsp

  • Lemon juice1 tsp

  • Salt1/2 tsp

  • Ghee2 tbsps

  • Onion (medium) 2 numbers

  • Ginger (crushed) 1 tbsp

  • Garlic (crushed) 1 tbsp

  • Green chilly5

  • Coriander powder1 tsp

  • Garam masala1 tsp

  • Tomato (medium) 2

  • Curd2 tbsps

  • Grated coconut2 tbsps

  • Cashew2 tbsps

  • Coriander leaves1/2 bunch

  • Mint leaves1/2 bunch

  • Salt

  • Ghee3 tbsps

  • Jeerakasamba/Biriyani/Basmati Rice2 cups

  • Ani seed1/2 tbsp

  • Cinnamon (1" stick) 3

  • Star anise (thakolam) 1

  • Cloves4

  • Cardamom seeds3

  • Bay leaf2

  • Curry leaves1 sprig

  • Water4 cups

  • Lemon juice salt1

  • Salt

  • Ghee

  • Cashew nut2 tbsps

  • Raisin1 tbsp

  • Onion (medium) 1 number

  • Coriander leaves

  • Mint leaves

Directions

  • 01

    Grind ginger and garlic. Marinate cleaned fish with the ingredients listed under marination - chilli powder, pepper powder, turmeric powder, ginger, garlic, lemon juice and salt. Keep it aside for 30 minutes. I used pomfret which turned out awesome. You can also try seer fish or king fish.

  • 02

    Heat oil in a flat pan. Shallow fry the fish pieces for 2 minutes each on both sides at medium flame.

  • 03

    Fry fish in batches.

  • 04

    Prepare masala - Thinly slice onions. Soak cashew in hot water for 10 minutes. Heat ghee in a pan. Use a flat surfaced pan so that it would be easy to add and mix fish pieces towards the end.

  • 05

    Saute these onions well until golden brown. Adding salt, helps the onion to get cooked fast.

  • 06

    Grind ginger, garlic and green chilli. Add it to the above pan and saute well. Add ghee as needed.

  • 07

    Add garam masala and saute for a minute. Add sliced tomatoes and saute until tomatoes are done.

  • 08

    Mix the curd and cook for 2 -3 minutes.

  • 09

    Saute the grated coconut until golden brown. Let it cool for 5 minutes.

  • 10

    Grind the coconut and cashews (previously soaked), with some water and make it a good paste.

  • 11

    Add coconut cashew mix and mix it with the masala.

  • 12

    Chop mint and coriander leaves. Mix it with the masala. Add 1/2 cup water, mix well and add salt as required.

  • 13

    Then add fried fish. Make sure that fish is covered in the gravy.

  • 14

    Cook it for around 10 minutes or until fish is done.

  • 15

    For rice preparation - Clean rice. Heat ghee in the pan / cooker. Fry aniseeds.

  • 16

    Fry cinnamon, bay leaf, cardamom seeds, curry leaves, cloves, star anise.

  • 17

    Once it is sauted well, add rice. Saute it till rice is crispy. Add ghee if needed.

  • 18

    Add 4 cups water and lemon juice to it with enough salt. Cover and cook until rice is done. Don't pressure cook. It would approximately take 15 - 20 minutes.

  • 19

    For garnish - Thinly slice onions and deep fry it in ghee. Sprinkle salt and bit sugar. Roast cashews and raisins in ghee.

  • 20

    ** Never miss this step. Layer and cook - You can either layer the biriyani and bake in the oven or you can cook on stovetop. I have tried both. Preheat the oven at 350F. Layer a pan with alternating layers of rice and the fish masala. Add coriander leaves, mint leaves, 1 tsp ghee, fried onions, cashews and raisins at every layer. Cover the pan with aluminium foil. Bake for 20 minutes. Without aluminium foil, rice gets dried up easily.

  • 21

    If you wanna cook on stovetop, layer the biriyani in a cooker or in a pan. Cover with a lid and cook for 20 minutes.  Rice and biriyani masala gets blended well with this. You need not add water since biriyani masala has good gravy content.

  • 22

    Serve it with raitha, pickle and papad.

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