Fish Biryani

Hi all,

This is my first attempt in Biryani. But somehow it went well ;). This is prepared in Malabar style with lots of sauted onions, ginger, garlic and tomatoes with a touch of spice and spicy fried fish. The outcome is a slight tangy fish masala that pairs well with the ghee rice making a wonderfully aromatic and rich Fish Biriyani.This post is dedicated to my father in law-who is lover of Fish and Fish dishes :)

Ingredients :

For Rice :
Basmati rice : 2 cups
Water : 4 cups
Cloves : 4 nos
Cardamom pods : 3 nos
Cinnamon stick : 2 (1" pieces)
Bay leaves : 1no (optional)
Onion : 1 big (finely, sliced)
Lemon juice : 1 tsp
Salt to taste

For Marinating Fish :
Fish (I used Hamour): 1/2 kg
Red chilly powder : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : 1/4 tsp
Ginger Garlic paste : 1 tsp
Fennel seed powder : 1/2 tsp
Lime juice : 1/2 tsp
Salt to taste
Ghee/Oil for frying

For Fish Masala :
Onion : 4 (medium, thinly sliced)
Tomato : 2 (medium, chopped)
Green chillies :6-7 nos
Ginger : 2 pieces (big)
Garlic : 8-10 cloves (big)
Yogurt : 1/2 cup
Red chilli powder : 1 tsp
Coriander powder : 2 tbsp
Turmeric powder : 1/4 tsp
Briyani Masala : 1 tsp
Mint leaves : 1/4 cup (chopped)
Coriander leaves  : 1/2 cup (chopped)
Lime juice : 1 tsp
Ghee /Oil : 2 tbsp

For Garnishing :
Cashew nuts : Handful
Raisins : Handful
Ghee : 3 tbsp
Onion : 1/2 cup (thinly sliced)
Coriander leaves : Handful
Saffron : 1-2 strand
Warm milk : 2 tsp 

Preparation :

Fish Masala:

1. Clean the fish and marinate with above mentioned ingredients
2. Apply it on fish and keep it in the refrigerator for 1 hour.
3. Make a paste of garlic,ginger and green chillies and set aside.
4. Heat a Ghee/Oil in the frying pan and shallow fry the fish flipping both the sides- keep it aside.
5.  In same frying pan, add thinly sliced onion to left over oil and saute until it is translucent
6. Add the ginger,garlic,green chilli paste, saute until brown color
7. Add tomatoes,saute for few seconds
8. Now add chopped corainder,mint leaves and combine well.
9.  Add briyani masala,turmeric powder,red chilli powder,coriander powder,salt to taste and combine well until the raw smell is gone.
10.  Add fried fish, yogurt and mix well; if the gravy dry then add some water. (if needed).
11.  Cover and cook on low flame for about 5mins and wait till oil starts to separate and adjust salt.

Cooking  the Rice:

1. Soak the rice for 30 mins and drain keep it aside.
2. Heat the ghee/oil in the pan,add sliced onions,all spices and saute for few mins; now add the drained rice and saute till rice combines well with all spices.
3. Boil the required water,add flavored rice,and cook the rice for 8-10mins.(uncovered)
4. When rice is done, drain the excess water immediately. 
5. Sprinkle the lime juice and set it aside.

Garnishing :

1.  Heat ghee and fry the thinly sliced onion till golden colour and crispy for 15 minutes sprinkle little sugar to caramelize, remove and drain on to the paper towel.
2.  Now fry cashews and then raisins until they turn golden colour, drain and remove on to the paper towel and keep it aside.
3.  Mix saffron strand in warm milk and keep it aside.

Layering :

1.  Preheat oven to 350 degree F/180 degree C.
2. In a oven proof dish, grease your cooking dish and spread half of the fish masala and with some cooked rice.
3.  Sprinkle biryani masala, fried cashews, raisins, fried onions and chopped coriander leaves and mint leaves, sprinkle left over ghee and few drops of saffron milk over the rice as the final layering. Repeat this process.
4.  Close with tight fitting heat resistant lid or close it with aluminium foil, crimp along the side and and bake it for 20 mins.
5. When it is done, remove and keep the dish covered until serving 

 

Awaiting your Comments

Nitha