Kerala style Fish Biriyani, Fish Biryani
Author:
Yummy N Tasty
Posted on,
12, Nov 2012
8.4 K views.
5
3/5 ( 2 votes )
Yields
6-8 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
90-120 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
For Marination :
- Neymeen/Aikoora/Seer/king fish - 1 Kg, cut into medium-big pieces
- Turmeric powder - ½ Teaspoon
- Coriander powder - 2 Teaspoon
- Red Chilli powder - 2 Teaspoon
- White pepper powder - 1 ½ Teaspoon
- Garam masala - 1 Teaspoon
- Ginger - Garlic paste - 2 Teaspoon
- Lemon juice - 1 Tablespoon
- Salt to taste
For Masala :
- Onion, large sized - 2 Nos, finely sliced
- Tomato, medium sized - 2 Nos, sliced
- Green chilies - 6-8 Nos, sliced
- Ginger - Garlic paste - 2 Teaspoon
- Turmeric powder - ½ Teaspoon
- Red chili powder - 1 Teaspoon
- White pepper powder - 1 Teaspoon
- Garam masala - 1 Teaspoon
- Chopped mint leaves - 2 Tablespoon
- Chopped coriander leaves - 4 Tablespoon
- Curry leaves - 2 sprig
- Coconut oil - 4 Tablespoon
- Water - 1 - 1 ½ cup
- Salt to taste
For the Rice :
- Jeerakasala / Basmathi rice – 3 cups
- Cardamom – 10 Nos
- Cloves - 6 Nos
- Cinnamon – 3 medium size pieces
- Lemon Juice – 2 Tablespoon
- Ghee – 1 Tablespoon
- Salt as required
- Water as required
For Garnishing :
- Fried onion - ½ cup, refer notes
- Cashews - 20 Nos
- Raisins - 20 Nos
- Chopped mint leaf & coriander leaf - 1 handful
- Vanilla essence - 1 Teaspoon
- Ghee - 2 Tablespoon
For dough :
- All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)
Instructions:
Initial Preparation :
- Clean and wash the fish pieces; Drain the water completely.
- Marinate fish pieces with the ingredients mentioned under 'For marination' and refrigerate it for about one hour.
- Heat 2 tablespoon of coconut oil in a pan and shallow fry the pieces. Transfer to a paper towel and set aside.
Fish Masala Preparation :
- Heat 2 tablespoon of coconut oil in a heavy bottomed deep pan; Add sliced onion and saute till it become translucent.
- Then add the ginger-garlic paste and saute till the raw smell disappears.
- Add the chopped tomatoes and cook till mashed.
- Add the sliced green chillies, curry leaves, mint and coriander leaves, saute for 2 minutes.
- Add in the turmeric powder, red chilli powder, white pepper powder, garam masala mentioned under 'For masala' and saute till the raw smell disappears.
- Add water, salt and bring to boil. Then add in the shallow fried fish pieces. Don't stir at this stage, just rotating the pan for mixing the masala.
- Cover it with a lid and cook till the gravy becomes thick on low heat.
- Remove from heat and set aside.
Rice Preparation & Layering :
- Wash and soak the rice for 30 minutes. Drain the water completely; Set aside.
- In a cooking pot, heat one tablespoon of ghee. Add all whole spices mentioned under 'For rice' and fry for few seconds.
- Pour enough water, lemon juice and salt into the pot and bring to boil. When it starts boiling, add the soaked rice and continue cooking. Check for salt.
- In a biriyani pot/oven proof dish, add 1 tablespoon of melted ghee and spread the ghee evenly to the bottom of the pot. Then add half of the prepared fish masala, and spread it evenly.
- When the rice is ¾ done(refer notes), layer half of the rice over the fish masala layer.
- Then layer the left over fish masala. Spread half of the toppings (fried onions, cashew nuts, raisins, chopped coriander and mint leaves).
- Then layer the rest of the rice on top of it. Spread the left over toppings.
- Finally, pour 1 tablespoon of melted ghee and the Vanilla essence on top.
Dum Preparation :
Cooking in Oven :
- Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
- Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
- When it is done, remove and keep the dish covered until serving.
Cooking over Stove top :
- Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
- Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
- Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
- Then open the dum, just mix the rice and fish pieces from the bottom of the pan using a long spoon.
- Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!
Notes:
- The right consistency of the rice matters for a good biriyani. So don't overcook the rice.
- How to check the right consistency of the rice?
- Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
- How to make Fried Onion? ( makes about ½ cup of fried onion(approx:) )
- Take 1 ½ cup thinly sliced onion.
- In a large frying pan, heat required amount of oil for deep frying.
- Fry with a pinch of salt till the onions are golden brown and crisp.
- Transfer to a paper towel to remove excess oil.
Comments
Recommended
Kerala style Fish Biriyani, Fish Biryani
Author - Yummy N Tasty |
Posted on - 12, Nov 2012 |
Recipe URL, https://www.yummyntasty.com/recipes/fish-biriyani/ |
Cooking time - 90-120 minutes |
Serving - 6-8 person(s) |
Ingredients :
For Marination :
- Neymeen/Aikoora/Seer/king fish - 1 Kg, cut into medium-big pieces
- Turmeric powder - ½ Teaspoon
- Coriander powder - 2 Teaspoon
- Red Chilli powder - 2 Teaspoon
- White pepper powder - 1 ½ Teaspoon
- Garam masala - 1 Teaspoon
- Ginger - Garlic paste - 2 Teaspoon
- Lemon juice - 1 Tablespoon
- Salt to taste
For Masala :
- Onion, large sized - 2 Nos, finely sliced
- Tomato, medium sized - 2 Nos, sliced
- Green chilies - 6-8 Nos, sliced
- Ginger - Garlic paste - 2 Teaspoon
- Turmeric powder - ½ Teaspoon
- Red chili powder - 1 Teaspoon
- White pepper powder - 1 Teaspoon
- Garam masala - 1 Teaspoon
- Chopped mint leaves - 2 Tablespoon
- Chopped coriander leaves - 4 Tablespoon
- Curry leaves - 2 sprig
- Coconut oil - 4 Tablespoon
- Water - 1 - 1 ½ cup
- Salt to taste
For the Rice :
- Jeerakasala / Basmathi rice – 3 cups
- Cardamom – 10 Nos
- Cloves - 6 Nos
- Cinnamon – 3 medium size pieces
- Lemon Juice – 2 Tablespoon
- Ghee – 1 Tablespoon
- Salt as required
- Water as required
For Garnishing :
- Fried onion - ½ cup, refer notes
- Cashews - 20 Nos
- Raisins - 20 Nos
- Chopped mint leaf & coriander leaf - 1 handful
- Vanilla essence - 1 Teaspoon
- Ghee - 2 Tablespoon
For dough :
- All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)
Instructions :
Initial Preparation :
- Clean and wash the fish pieces; Drain the water completely.
- Marinate fish pieces with the ingredients mentioned under ‘For marination’ and refrigerate it for about one hour.
- Heat 2 tablespoon of coconut oil in a pan and shallow fry the pieces. Transfer to a paper towel and set aside.
Fish Masala Preparation :
- Heat 2 tablespoon of coconut oil in a heavy bottomed deep pan; Add sliced onion and saute till it become translucent.
- Then add the ginger-garlic paste and saute till the raw smell disappears.
- Add the chopped tomatoes and cook till mashed.
- Add the sliced green chillies, curry leaves, mint and coriander leaves, saute for 2 minutes.
- Add in the turmeric powder, red chilli powder, white pepper powder, garam masala mentioned under ‘For masala’ and saute till the raw smell disappears.
- Add water, salt and bring to boil. Then add in the shallow fried fish pieces. Don’t stir at this stage, just rotating the pan for mixing the masala.
- Cover it with a lid and cook till the gravy becomes thick on low heat.
- Remove from heat and set aside.
Rice Preparation & Layering :
- Wash and soak the rice for 30 minutes. Drain the water completely; Set aside.
- In a cooking pot, heat one tablespoon of ghee. Add all whole spices mentioned under ‘For rice’ and fry for few seconds.
- Pour enough water, lemon juice and salt into the pot and bring to boil. When it starts boiling, add the soaked rice and continue cooking. Check for salt.
- In a biriyani pot/oven proof dish, add 1 tablespoon of melted ghee and spread the ghee evenly to the bottom of the pot. Then add half of the prepared fish masala, and spread it evenly.
- When the rice is ¾ done(refer notes), layer half of the rice over the fish masala layer.
- Then layer the left over fish masala. Spread half of the toppings (fried onions, cashew nuts, raisins, chopped coriander and mint leaves).
- Then layer the rest of the rice on top of it. Spread the left over toppings.
- Finally, pour 1 tablespoon of melted ghee and the Vanilla essence on top.
Dum Preparation :
Cooking in Oven :
- Close the oven-safe dish with a tight fitting oven-safe lid – OR – Cover it with an aluminium foil. Seal the edges by crimping the foil.
- Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
- When it is done, remove and keep the dish covered until serving.
Cooking over Stove top :
- Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
- Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
- Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
- Then open the dum, just mix the rice and fish pieces from the bottom of the pan using a long spoon.
- Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!
Notes:
- The right consistency of the rice matters for a good biriyani. So don’t overcook the rice.
- How to check the right consistency of the rice?
- Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that’s the right consistency.
- How to make Fried Onion? ( makes about ½ cup of fried onion(approx:) )
- Take 1 ½ cup thinly sliced onion.
- In a large frying pan, heat required amount of oil for deep frying.
- Fry with a pinch of salt till the onions are golden brown and crisp.
- Transfer to a paper towel to remove excess oil.
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