Fish Biriyani

Biriyani is a mixed rice dish from the Indian sub continent and is an all time favourite for the Indians. It can be made with vegetables, fish or meat of any type. I would love to share my way of making Fish biriyani which is too much inclined to the Kerala cuisine. If you love to get indulged in the spices of Gods own Country do try this recipe and tell me how it tickled your taste buds. The preparation mainly include three stages, one is to marinate the fishes and fry them, then prepare the masala for the biriyani and finally cook the rice.

Ingredients

For the rice

• Basmati rice: 2.5 cups
• Water: 4.5 Cups
• Ghee: 2 Tbspn
• Cardamom: 3-4
• Cinnamon Stick: 1” piece
• Cloves: 3-4
• Bay leaf: 1
• Pepper corns: 8-10

For the fish Marinade

• Fish cut into round slices: ½ Kg
• Red chilli powder: 1 Tsp
• Turmeric powder: ½ Tsp
• Ginger Garlic Paste: 1 Tbsp
• Lemon Juice: 1 Tsp
• Salt to taste

For the masala

• Onions: 4
• Green Chillies: 6-8
• Ginger garlic paste: 1 Tbsp
• Redchilli powder: 1 -2 Tsp
• Turmeric Powder: ½ Tsp
• Fresh coriander and pudina (mint) leaves: 1 handful
• Yogurt: 3-4 Tbsp
• Salt to taste
• ghee: 2 Tbsp
• Oil: To fry fish and the left over oil can be used for masala along with the ghee
• Garam Masala: ½ Tsp

Method

Preparing the masala

1. Using the ingredients mentioned in the marinade, marinate the fish for half to one hour

2. Shallow fry the fishes in oil and keep aside

3. Using the same left over oil and 2 tbspn of ghee sauté the onion and green chillies until soft

4. Add the ginger garlic paste and cook for 2 minutes.

5. Now add red chilli powder, turmeric powder and needed salt and sauté well

6. Add the fried fish pieces and coat it well with the masala taking care that the pieces don’t break.

7. Finally add the garam masala powder and mix well

Preparing the rice

1. Add ghee to a pressure cooker and once it is hot enough add all the whole spices mentioned in the ingredients and cook for a minute on medium flame.
2. After that add the measured 4.5 cups of water and while the water is boiling wash and drain the rice and add it to the water. Close lid with the whistle on.
3. Switch off flame on one whistle and allow to cool.

Assembling the rice and the masala

1. Take a wide pan with lid and assemble 1/3 rd of the cooked rice to the bottom of the vessel
2. On top of the first layer of rice assemble half of the masala prepared and spread well to almost cover the rice
3. On top of the masala add rice and then again followed by masala and finally the rice on top.
4. Heat a tawa on high flame and once it is hot then reduce the heat to minimum and place the assembled pan on top of the tawa and switch off flame after 5-7 minutes.
5. Serve it hot by mixing rice and masala from one side of the dish.

Note: If you prefer serving the rice and masala separately then you can omit the assembling part.

Happy Cooking!

Shabana