Kerala Biriyani Recipes
Fish Biryani Recipe
Ingredients:
- King Fish - 1/2 kg
- Onion (medium) - 6 nos (chopped)
- Tomato (medium) - 4 nos (chopped)
- Garlic paste - 2 tbsp
- Ginger paste - 2 tbsp
- Green chilly paste - 1 tbsp
- Garam masala powder - 1 tbsp
- Yoghurt/Curd - 4 tbsp
- Coriander leaves - 1 cup
- Mint leaves (Pudhina) - 1/2 cup
- Ghee - 1/2 cup
- Lime juice - 4 tsp
- For marinade:
- Turmeric powder - 1 tsp
- Red chilly powder - 2 tsp
- Ginger-garlic paste - 2 tsp
- Fennel seeds (Perinjeerakam) powder - 1/2 tsp
- For rice:
- Basmati rice - 2 1/2 cups
- Turmeric powder - A pinch
- Cardamom (Elakka) - 2 nos
- Cloves (Grambu) - 3 nos
- Cinnamon (Karugapatta) - 2 nos
- Ghee - 1 spoon
Preparation:
- Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for 1 hr in a refrigerator.
- Fry the marinatd fish fillets in ghee.
- Remove them to a plate and heat up the same pan.
- Add onion and fry, till it turns golden brown.
- Add ginger-garlic-chilly paste and fry for 2 mins.
- Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins.
- Add yoghurt.
- Put the fried fish fillets in this masala.
- Boil water in a vessel.
- Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee.
- Cook rice until it is done and drain. (Make sure the rice doesn`t get sticky)
- Heat a little ghee in a pan.
- Put a little of cooked rice and spread 1 tsp of lime juice over it.
- Put one layer of the fish masala above that and repeat the process till the rice and masala are over.(Take care not to break the fish fillets)
- Close the lid tightly and heat on a low flame for about 10 mins.
- Serve with yoghurt and chutney or pickle
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