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