Fish Biriyani

Fish Biriyani

Ingredients

For marination
Neymeen/Aikoora/Seer/king fish - 1 Kg, cut into medium-big pieces
Kashmiri chili powder- 1.5 tsp
Turmeric powder- 1/4 tsp
Black pepper powder-1/2 to 1 tsp
Lemon juice-1/2 tsp
Water- as required
Salt to taste

For masala

Onion sliced- 2 nos
Ginger- crushed-  1.5 tsp
Garlic -crushed- 1.5 tsp
Green chilies-finely chopped- 2 nos ( or to taste)
Kashmiri chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Black pepper powder-  1/2 tsp( or to taste)
Garam masala powder- 1/2 tsp
Fennel powder- 1/4 tsp
Water- 2 tbsp
Tomato -finely chopped- 1 no
Oil- as required
Salt to taste

For rice

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

For Garnishing

Onion sliced- 1/4 cup
Cashew nuts- 15 to 20 Nos
Raisins- 20 Nos
Coriander and mint leaves- chopped
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 into 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 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 salt and the fried fish .Bring this to just under a boil .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.

Stove top method,
Lightly grease  a heavy bottomed pan with ghee. Arrange prepared rice and fish masala in layers.Sprinkle  little ghee,and few tsp of chopped coriander and mint leaves on each layer of rice. Garnish with fried cashewnuts,raisins and onion. 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.
In oven,
Preheat oven to 180 Deg C.
Cover it with an aluminium foil and bake for 15 to 20  minutes.


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