Saturday, 5 September 2020

FISH BIRIYANI | KANNUR FISH BIRIYANI | കണ്ണൂരിലെ മീൻ ബിരിയാണി |Thalassery Fish Dum Biriyani

Kerala style Fish Biryani is prepared using Khaima/ Jeerakasala rice. Seer Fish/ Neymmeen or any other fleshy fish can be used for making this Fish Biryani.  The perfect blend of marinated fish, aromatic rice, and selected spices makes it lip-smackingly delicious.

Pair it with little Raita, Lime, and dates pickle, papad, and enjoy!



LETS JUMP into THE RECIPE :

INGREDIENTS

  • Fish 500 grams ( i used kingfish )
  • Onions 2 sliced
  • Tomato chopped 1 small
  • Tomato paste 1 small
  • whole spices: cardamom, cinnamon, clove, bay leaf, star anise
  • Biriyani masala 1 tbsp ( homemade or store-bought )
  • Ginger 1 inch piece
  • Garlic 7 to 8 pods
  • Green chilly 4 to 5 ( increase and reduce acc )
  • Curd 2 tbsp
  • Mint & Coriander leaves a handful
  • Ghee 1 tbsp
  • Oil 1 tbsp
  • Salt as required
  • Khaima rice / Jeerkasambha rice: 2 cups
  • Water as required
  • cashew nuts, raisins, fried onions to garnish
  • Saffron milk/turmeric milk 1 tbsp for garnish
To Grind:
  • Grind ginger garlic and green chili into a coarse mixture and keep aside
To Marinate Fish 
  • Red chili powder 1 tsp
  • Turmeric powder 1/4 tsp
  • Ginger garlic paste 1 tsp
  • salt
To Fry Fish
  • Oil 1 tbsp
Method :
  • Firstly shallow fry fish & keep aside ( fry both the side 3 mins each, do not over fry fish )
  • Now heat a heavy bottom pan, add in 1 tbsp ghee and 1 tbsp oil
  • Once the oil is hot add in whole spices and saute till it releases a nice aroma
  • To this add in 2 onions sliced and cook till it turns light brown in color
  • Once onions are browned add in ginger garlic and green chili mixture and cook till raw smell goes
  • Now add in tomato and tomato paste and cook for another 3 mins
  • Once the tomato is cooked add in 1 tbsp biriyani masala, required salt, mint and coriander leaves, and 2 tbsp curd
  • Combine everything well and cook for 3 to 4 mins
  • Now once the masala is cooked well add in 1/4 cup water and drop in the fried fish 
  • Coat the masala over the fish and cover and cook for another 3 to 4 mins
  • Masala for the Biriyani is ready
Let's prepare Rice :
Prepare the rice while masala is getting ready 
  • Take a large vessel and add 4 to 5 cups water
  • To the water add in whole spices and salt 
  • Now allow the water to reach boiling point
  • Once the water is boiled add washed and cleaned Rice 
  • Add 1 tbsp lemon juice and allow it to cook 60 to 70%
  • Once its 60% drain water and keep the rice aside.
Lets Dum
  • Heat a heavy bottom  pan 
  • To the Fish masala, first, add little coriander & mint leaves fried cashews and raisins, and fried onions 
  • Now layer the rice on top of it and repeat say way 2 or 3 layers
  • On the final layer, Add the saffron mixed milk  or turmeric milk, rest of the raisins, cashews, fried onions, and 1 tbsp ghee
  • Now seal the edges with foil paper or atta  and Dum for 15 minutes on very low flame.
  • Turn off the flame and let it sit for 30 mins  for the flavors to settle well 
  • Serve with raita, mint chutney, lemon dates pickle & pappad