I am making Fish Biriyani after a long time. I always love to cook with fresh fish. Fish biriyani tastes best with King Fish and we get only frozen ones here. I was a little apprehensive of cooking with frozen fish, but the biriyani turned out very yummy. We were really hungry by the time it was done, so I just took one click of it, so the picture is not that good. I'm planning to make this again when I go to my home in Kerala and will update a better picture here...
1. King fish slices - 500 gms
Kashmiri Chilly powder - 1 tbsp (Adjust the quantity if you are using regular chilly powder)
Turmeric powder - a pinch
Pepper powder - 1/2 tsp
Lime Juice - 1/2 tsp
Ginger garlic paste - 1 tsp
2. Oil - for shallow frying the fish
Onions - 2, Chopped
Tomatoes - 2, chopped
Finely chopped ginger - 2 tsp
Finely chopped garlic - 2 tsp
Coriander powder - 1 to 2 tsp
Chilly powder - to taste
Biriyani masala powder - 2 tsp (or homemade garam masala)
Thick Coconut milk - 1/4 cup (optional)
3. For the Biriyani Rice
Oil/Ghee - 2 tbsp
Green cardamom -4
Cinnamon - 2 inch piece
Star anise - 1 small broken to pieces
Onion sliced finely - 1 small
Basmati Rice - 2 cups
Lemon juice - 2 tsp
4. For garnishing
Coriander and mint leaves chopped - a handful
Cashew nuts and raisins - as you like :-)
Sliced onions deep fried - a handful
1. Wash the kingfish slices and drain. Mix all the ingredients in item 1 and marinate for 30-60 mins.
2. Heat oil in a pan for shallow frying the fish. Fry the fish peices f or a few minutes till it is about half cooked. Drain and keep aside.
3. In the same oil used for frying, add onions, ginger, garlic and salt. Saute till onions are soft.
Add coriander powder and combine well. Now add the tomatoes and saute till they are mushy.
4. Add pepper powder or chilly powder to adjust the spiciness. Now add the fish pieces and gently mix the masala without breaking the fish pieces. If you like to add coconut milk, add now and simmer for few minutes till the fish is fully cooked. The gravy becomes very thick now. Add a little coriander leaves and mint leaves and combine well and close it with a lid.
Cooking the Rice
1. Wash the rice well and soak in water for 30 mins and then drain.Heat Oil/Ghee in a vessel and add the cardamoms, cloves, cinnamon and star anise. Saute for a minute and add the onions. Saute for few minutes. Do not let the onions brown.
2. Add the basmati rice and mix well. When the rice starts crackling, add 4 cups of hot water, lemon juice and salt. Note that the salt is only for the rice. We have used salt separately for the masala.
3. Cook till rice is done and the water is dried up.
Layering the Biriyani
1. Grease the bottom of a non stick/thick bottom vessel with some ghee.
2. Make a layer of biriyani rice. After that make a layer of fish masala. Repeat this process till the rice and masala is layered completely. The top layer must be of rice.
4. Deep fry sliced onion in oil/ghee and keep aside. Fry cashew nuts and raisins in ghee. Spread the fried onions, cashews and raisins on the layered biriyani.
5. Also add the chopped coriander and mint leaves.
6. Place the vessel on top of stove and lower the flame. Keep it for 5-10 mins.
7. You may also place a pan of boiling water on top of the biriyani vessel so that the heat is from both the sides.
Microwave option: Do the layering in a large microwave safe dish and cover with lid. Microwave it for 2-3 minutes.
Serve hot with raitha.
Linking with Iftar Nights at Jabeen's Corner
Sending this to Kerala Kitchen - August 2011 hosted by Vidhya of Sugar N Spice. Visit The Kerala Kitchen page here.
Linking to Joy from Fasting to Feasting-IV at Yummy Food
Also linking to Rice Recipes