Fish Biriyani

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...

Ingredients:

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

    Salt

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

   Cloves -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

   Salt

4. For garnishing

    Coriander and mint leaves chopped - a handful

    Cashew nuts and raisins - as you like :-)

    Sliced onions deep fried - a handful

Preparation:

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

Koottu curry

Koottu curry is a traditional dish of Kerala and is included in Kerala Sadya. It is made with black/brown chana, Yam and Raw plantain. This is traditionally served with rice, but also goes well with roti.

Ingredients:

Black/brown chana (Kadala) - 2/3 cup
Yam - half of a small sized (after peeling and cutting to pieces it was a little more than a cup)
Raw plantain - 1
Turmeric powder
Salt

Shredded coconut - 3/4 cup
Whole black pepper corns - 1 tsp
Cumin seeds - 1/2 tsp

Oil - 1 tsp (Coconut oil is preferred)
Mustard seeds - 1/2 tsp
Dry Red chillies - 2 or 3
Curry leaves - a sprig

Preparation:

1. Soak chana overnight. Cook in a pressure cooker with salt,turmeric powder and water. Add just enough water to cook the chana, as this dish has a thick gravy. Keep aside.
2. Peel and cut the yam and raw plantain to small pieces. Cook it with salt,turmeric powder and water. When it is almost cooked, turn off the stove and keep aside.
3.Meanwhile grind together coconut, cumin seeds and pepper corns without adding water.
4. Add the cooked yam and plantain and the ground coconut to the cooked chana and combine well and cook for few minutes.
5. In a small pan, heat oil and splutter mustard seeds. Add dry red chillies and curry leaves. Pour this seasoning over the cooked curry and immeditely close the lid. After 5 mins, open the lid and combine well.

Recipe source: My mother.

Sending this to Kerala Kitchen - August 2011 hosted by Vidhya of Sugar N Spice. Visit The Kerala Kitchen page here.

Linking to Anyone can cook: Series 28 at Taste of Pearl City

Also goes to Flavours of South India

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Yam fries

Yam known as Chena in malayalam is widely used in Kerala cuisine. This is a simple fry which resembles french fries, but has a spicy touch.

There are many types of yam used worldwide. The one I used is also called elephant yam. See the pic

Ingredients:

Yam - 1/2 of a medium sized

Turmeric powder -  pinch

Chilly powder and Pepper powder - to taste

Salt

Oil to deep fry

Preparation:

1. Peel and wash the yam. Cut it to thin long strips like french fries. 

2. Add salt, turmeric, chilly and pepper powders to yam and combine well. Keep aside for 30 mins.

3. Deep fry till the yms are cooked, brown and crisp.

This can be used as a snack or side dish with rice.

Sending this to Kerala Kitchen - August 2011 hosted by Vidhya of Sugar N Spice. Visit The Kerala Kitchen page here.

Sending this to Serve it - Fried hosted at OhTasteNSee and Krithi's Kitchen

Also sending this to Cooking Concepts - Appetizers at Srav's Culinry Concepts

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Cheese flowers for my little girl

This is a yummy bite for kids who love cheese. My little girl is very choosy about food, and I have to try new snacks or dishes to please her...The idea of this recipe is from Priya's Cheesy Discs. 

I have not mentioned the exact quantities here as the recipe is very simple and you can make it the way you like.

Ingredients:

Bread slices
Butter
Grated Cheese
Italian seasoning - you may use any seasoning of your choice
Pepper powder

Preparation:

1. Cut the bread slices into desired shapes using a cutter. Spread butter on both sides. I tried it with oil too, and that also tasted good.
2. Add seasoning and pepper powder to grated cheese and gently combine with a spoon.
3. Heat a pan and place the buttered bread. Sprinkle cheese on top and wait till cheese melts and turns light brown. You may also do it in an oven as Priya did in her recipe.

Linking to Anyone can cook: Series 28 at Taste of Pearl City

Please do visit and send your entries for my Ongoing event - Fusion Food:Pasta