Fish Biryani

 

Fish Biryani

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Fish Biryani

Best Malabar thalassery style fish dum biryani

Ingredients

  • Fish (any big fish king fish or salmon,) - 1/2 kg cleaned & cut into medium pieces
  • Chilli powder - 2 tsp
  • Turmeric powder - 1/2 tsp
  • Ginger paste - 1/2 tsp
  • Garlic paste - 1/2 tsp
  • Salt - 3/4 tsp or as per your taste
  • Oil - 5 tbsp
    For masala :
  • Oil + ghee - 5 tbsp (can use the same oil used for frying fish)
  • Onion - 4 thinly sliced
  • Ginger - 2 tbsp crushed
  • Garlic - 2 tbsp crushed
  • Green chilli - 10 nos crushed
  • Tomato - 2 big cut into lengthwise
  • Mint leaves - 3 tbsp
  • Turmeric - 1/2 tsp
  • Pepper powder - 1/2 tsp
  • Coriander powder - 1/2 tsp
  • Garam masala powder - 1 tsp
  • Salt to taste or 2 tsp
  • Water - 5 tbsp
  • Lime juice - 2 tbsp ( squeeze one lime )
  • Coriander leaves - 3 tbsp
    For rice :
  • Basmati rice - 2 1/2 cups ( 1 cup = 250 ml )
  • Boiled hot water - 8 cups
  • Oil + ghee - 5 tbsp
  • Onion - 1 thinly sliced
  • Cashews - 15 nos
  • Raisins - 3 tbsp
  • Clove - 4 nos
  • Cinnamon stick - 1" piece - 2 nos
  • Cardamom - 3 nos
  • Salt to taste or 2 tsp
  • Rose water - 1 tsp
  • Garam masala powder - 1/4 tsp
    For Dum :
  • Saffron - 1/2 tsp ( dissolved in 1/4 cup of warm milk)
  • Set aside fried onion , cashews & raisins
  • Coriander leaves - 2 tbsp

Instructions

  1. Take a bowl and marinate cleaned fish pieces with chilli powder,turmeric powder,salt and ginger-garlic paste
  2. Let it sit for 15 minutes, heat oil in a pan over medium heat and fry the fish till light golden brown, transfer into a plate and keep aside
  3. Wash & soak rice for 1/2 an hour
    For masala :
  1. Heat oil in a deep bottom sauce pan over medium heat
  2. Saute onion until it is slightly golden brown
  3. Add ginger, garlic, green chilli and mint leaves, saute well for 1 minute
  4. Add tomatoes and saute for 3 minute or until it is slightly mushy
  5. Add turmeric powder , coriander powder, pepper powder , salt and 5 tbsp of water
  6. Cover with a lid and cook over medium heat for 5 minutes and reduce the flame to low
  7. Add 1/2 of the fried fish and mix it gently, cover and cook for another 5 minutes
  8. Saute in between , now add the lime juice , garam masala powder and coriander leaves
  9. Switch off the stove and keep aside
    For rice :
  1. Heat a large deep bottom sauce pan over medium heat , add oil & saute onion till it golden brown
  2. Remove onion to a plate , add cashews & raisins, saute for few seconds, remove & keep aside
  3. In the same pan add clove, cinnamon and cardamom, wait few seconds
  4. Then add drained and cleaned rice - saute 5 to 8 minutes in medium heat , stir continuously
  5. Pour the boiled hot water and add salt , garam masala powder & rose water
  6. Cook in medium heat for 5 minutes , then bring heat to medium - low cook for 15 minutes
  7. Stir 2 to 3 times in between & switch off the stove
  8. For dum process heat prepared fish masala over medium - low heat
  9. Spread 1 tbsp of fried onion cashew - raisin mix & 1/2 tsp of coriander leaves on the top
  10. Then add big scoops of rice to create one layer on top of masala. Sprinkle some saffron milk, spread out fried onion and cashew- raisin mix
  11. Create another layer of rice , add some saffron milk and spread fried onion cashew - raisin mix
  12. Repeat creating layers until the entire cooked rice is finished
  13. At the topmost layer, add coriander leaves for garnish
  14. Cover with a tight lid and cook very low heat for 5 to 8 minutes
  15. Switch off the stove and serve after 15 minutes , garnish the masala with 1/2 of the fried fish
  16. Serve hot biriyani rice with masala accompanied by raita, green chutney & pickle
http://tasteoftellicherry.com/dinner/fish-biryani

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