Friday, July 19, 2013

KERALA FISH BIRIYANI

Kerala fish biriyani with pickle and chutney


Kerala Fish Biriyani

Ingredients

Fish-cut into medium size pieces- 400 gms

For marination

  1. Kashmiri chili powder- 1.5 tsp
  2. Turmeric powder- 1/4 tsp
  3. Black pepper powder-1/2 to 1 tsp
  4. Lemon juice-1/2 tsp
  5. Water- as required
  6. Salt to taste

For masala

  1. Onion sliced- 2 nos
  2. Ginger- crushed-  1.5 tsp
  3. Garlic -crushed- 1.5 tsp
  4. Green chilies-finely chopped- 2 nos ( or to taste)
  5. Kashmiri chili powder- 1 tsp
  6. Turmeric powder- 1/2 tsp
  7. Coriander powder- 1 tsp
  8. Black pepper powder- 1/4 to 1/2 tsp( or to taste)
  9. Garam masala powder- 1/2 tsp
  10. Fennel powder- 1/4 tsp
  11. Water- 2 tbsp
  12. Tomato -finely chopped- 1 no
  13. Coconut milk -1/2 cup
  14. Oil- as required
  15. Salt to taste

For rice

  1. Basmati rice- 1.5 to 2 cups ( see notes)
  2. Bay leaves- 2 small
  3. Cloves- 3 nos
  4. Cardamom - 3 nos
  5. Cinnamon- 2" piece
  6. Salt to taste
  7. Oil /Ghee- as required

For Garnishing

  1. Onion sliced- 1/4 cup
  2. Cashew nuts- 1 tbsp
  3. Raisins- 1 tbsp
  4. Garam masala- as required
  5. Coriander and mint leaves- chopped- 1 tbsp each
  6. Ghee-1/2 to 1  tsp

Method

To prepare rice.
  • Wash rice until water runs clear.Heat oil and ghee in a pan and add bay leaves,cloves,cardamom and cinnamon ,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
  • Add salt and water.Cover and cook until it is 3/4 th done.Drain and transfer it to a large tray and allow it to cool slightly.
To prepare Fish masala
  • Combine together all the ingredients listed under 'for marination' and rub it onto the fish slices.Keep aside for 15 to 20 minutes.
  • Heat oil in a pan and shallow fry the fish until 3/4 th done ,turning once in between.Transfer it onto a clean kitchen towel.
  • In the same pan ( add more oil if required) add onion,ginger,garlic and green chilies and saute till it turns golden brown.
  • Add kashmiri chili,turmeric,coriander,black pepper,garam masala and fennel powder along with 2 tbsp water.Mix well.Cook for 1 or 2 minutes or until  oil separates. 
  • Add chopped tomato and cook for  5 to 6 minutes or until tomato is completely cooked and masala starts to leaves the sides of the pan.
  • Add coconut milk and salt to taste.Bring this to just under a boil and add the fried fish.Gently mix until the masala coats the fish.Cook for  2 to 3 minutes.
For Layering
  • Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
  • Preheat oven to 180 Deg C.
  • Lightly grease  a baking pan with ghee.Arrange prepared rice and fish masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
  • Garnish with fried cashewnuts,raisins and onion.
  • Cover it with an aluminium foil and bake for 15 to 20  minutes.
( for stove top method,layer rice and fish masala in a greased heavy bottomed pan and cover it tightly.Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low and cook for about 20 minutes.)

NOTES:
If you like more masala for the biriyani,use 1.5 cups rice  or use 2 cups rice for a milder version.(I get about 4 cups cooked rice from 1 cup rice)
You can use King fish,Pomfret  or any other firm fish.



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