Ingredients
For the Rice
Long grain Basmati rice – 2 cups
Oil – 1 tsp
Biriyani Masala Powder – 1/2 tsp
Water – as required
Salt – to taste
For the Biriyani Masala Gravy
Thinly sliced Onions – 2 medium sized
Diced Tomatoes – 2 large
Slit Green Chillies – 4
Cinnamon – 1″ piece
Cloves – 4
Fennel Seeds – 1/2 tsp
Bay leaves – 2
Curry Leaves – A sprig
Cilantro, chopped – 1/4 cup
Mint leaves, chopped – 1/4 cup
Ginger Paste – 1 tbsp
Garlic Paste – 1 tbsp
Kashmiri Chilly Powder – 1 tsp
Turmeric Powder – 1/4 tsp
Fish Masala Powder – 2 tbsp
Home Made Biriyani Masala Powder – 1 to 2 tsp
Yogurt – 1 Cup
Lemon Juice – 2 tbsp
Cashew Halves – 1/4 cup
Raisins – 1/4 cup
Salt- to taste
Ghee/Cooking oil – As required
For the Fish
King Fish or Seer Fish Slices (Medium Sized) – 1 lb (Around 8 pieces)
Lemon Juice – 1 tbsp
For Marinating the Fish
Turmeric Powder – 1/2 tsp
Fish Masala Powder – 1 tbsp
Chilly Powder – 1 tsp
Pepper Powder – 1/2 tsp
Coriander Powder – 1 tsp
Ginger Paste – 1 tbsp
Garlic Paste – 1 tbsp
Lemon Juice – 1 tbsp
Salt – to taste
Method
Soak Basmathi rice in water for around 45 minutes to 1 hour.
Clean the king fish fillets thoroughly and soak it in water along with 1 tbsp lemon juice for around 10 minutes. This will remove any unwanted smell from the fish.
Make a marinade using the above ingredients and rub it nicely on the fish slices. Refrigerate it for 30 minutes.
Boil the Basmati rice in atleast 6-8 cups of water with a little salt, 1/2 tsp biryani masala and 1 tsp oil, till each grain is separate and 3/4 cooked but not fully cooked. Add more water, if needed so that the rice doesn’t stick together. Drain excess water and keep the rice aside.
Heat a big non stick pan or wok and add 3 tablespoons of oil or ghee.
Fry cashews and raisins until the cashews are lightly brown and the raisins become plump. Keep aside.
Throw in fennel seeds, cinnamon, bay leaves and cloves. Saute for 2 minutes.
Then add onions and saute till they are translucent.
Add the slit green chillies, curry leaves, chopped cilantro and mint leaves. Saute until the onions begin to brown.
Next, add the chopped tomatoes and cook till the tomatoes are pulpy and mashed.
Add the ginger and garlic paste and fry for a minute.
Reduce heat and add 1-2 tsp of biriyani masala powder, 1 tbsp fish masala powder, 1 tsp kashmiri chilly powder and 1/4 tsp turmeric and saute for a minute.
Blend 1 cup of yogurt with little water and add it to the pan along with salt and mix well. Allow it to simmer for a while.
Add the marinated fish fillets to the masala gravy and mix gently. Cover and cook on medium heat for around 10 minutes. Keep the masala gravy aside.
Meanwhile preheat oven to 350 degree F. Apply some ghee or oil on a baking dish. Layer it with the semi cooked rice and the fish masala gravy alternatively. Sprinkle lemon juice in between.
Cover with an aluminuim foil and bake for 30 minutes.
Garnish with fried cashews and raisins. It’s best to keep the biriyani for at least 4 hours before serving so that all flavors are absorbed.
Serve the Fish Biriyani with Raitha, Pickle and Pappad.
Source : Recipe.Malayali
