Wednesday, 2 November 2011

Fish Biryani (Traditional Fare)

Very popular item in the Malabar region of Kerala, tasty too.

Fish: 500g (any fish fillet)
Basmati rice: 2 cups        
Onions: 4 sliced
Ginger-garlic paste: 1 tbsp
Curd: 1/2cup
Coconut milk: 1/2cup
Cashew nut paste: 1 tbsp
Green chilli: 6
Coriander leaves: a handful chopped
Mint leaves: a handful chopped
Turmeric powder: 1/4tsp
Chilli powder: ½ tsp
Garam masala powder: 1 tsp
Cinnamon: 1” stick
Cloves: 3
Cardamom: 2
Fried onions: 2 tbsps
Ghee: 1 tbsp
Oil to fry fish: 4 tbsp
Salt to taste


Marinate fish with turmeric powder, chilli powder & salt for 10 minutes.
Fry in 4 tbsps oil till light brown, keep aside.
Crush 4 green chillies with the coriander leaves.
To make the fish masala:
In the same pan that the fish was fried, add slices onions, fry brown, add ginger-garlic paste, crushed green chilli-coriander paste. Fry well.
Mix curd, cashew nuts paste & coconut milk together & pour into the pan.
Crumble one piece of fried fish into the masala for more taste.
Adjust salt, put the fried fish into the masala, let it just come to boil, put off fire.
To prepare rice:   
Heat ghee in a pressure cooker, add the whole spices & washed rice, sauté well.
Pour 1 cup water, add 2 slit green chillies, salt & close cooker.
Cook for 1 whistle, open cooker immediately (we require half cooked rice).
 To assemble biryani 
Take a heavy bottomed vessel, put in half the fish masala, layer half the rice over it, sprinkle a little garam masala, chopped coriander leaves, mint leaves & 1 tbsp fried onion.
Put the remaining gravy over it, layer rice & sprinkle masala, coriander & mint.
Dot with ghee, if you like. Seal the vessel with dough or cover with aluminium foil & place in an oven for 45 minutes.
Be careful not to break the fish pieces while serving.
Serve with raita & pickle.

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