When it comes to biryani, I love layered biryani which is very famous in Kerala(mixed with white rice and masala rice). But Jany prefers Tamilnadu style biryani. So I usually cook as per his preference. But this fish biryani and prawn biryani follows Kerala style of preparation and he too liked it. This is the first time I am trying fish biryani. Though it turned out very well, I am planning to try it again with boneless fish sliced into small pieces. So that it is easy to mix after layering. Off to the recipe:
Ingredients:
Fish - 5 to 6 medium size pieces
Basamathi Rice - 1.5 Cups
Salt - as required
Water - as required
To Marinate:
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Pepper Powder - 1/2 tsp
Salt - as required
Lemon - 1/2
To Cook Rice:
Oil - 1 tbsp
Cinnamon (Pattai) - 1/4 inch piece
Cloves (Krambu) - 3
Star anise (Annasipoo) - 1
Bay leaf - 1
Cardamom- 3
Fennel Seeds - 1/4 tsp
For the Masala:
Oil/Ghee - 1 tsp
Big Onion - 1(Sliced lengthwise)
Tomato -1
Mint leaves - 1/4 Cup
Coriander leaves - 1/4 Cup
Ginger Garlic paste - 3/4 tsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
To Garnish:
Fried Onions - 1/4 Cup
Cashew Nuts - 10
Raisins - 10
Method:
1. Clean the fish and marinate it with the items under 'To Marinate' and leave it aside for 20 mins. Then shallow fry it in a pan by adding little oil. Remove and drain it in tissue paper.
2. Soak the basmathi rice for 30 mins. In a pan add the items under 'To Cook Rice' and allow it to crackle. Then drain the water from the soaked rice and add it. Saute it for 2 to 3 mins.
3. Then add enough water for the rice to cook. Along with this add required salt. Once the rice is half cooked, drain the water and keep it aside. In a pan add some oil and saute the onions until it turns golden brown.
4. Remove half the onions at this stage and keep it aside for garnishing. Also, fry the cashews and raisins, keep it aside. Along with the remaining onion, add the tomato, ginger garlic paste, mint and coriander leaves. Once the tomato becomes mushy, add the chilli powder and turmeric powder. Add the curd and required salt for the masala.
5. To Layer the rice: In a heavy bottomed pan, firstly add the masala. Then arrange the fried fish. On top of it spread the cooked rice. Then spread remaining masala. Garnish it with fried onions, cashews and raisins.
6. Dum Cook the rice by placing it on a hot tava. Switch off the flame after 15 mins. Let it sit in the closed pan until we serve. Make sure the steam doesn't enter outside. You can also bake it in the oven instead of dum cooking. Check this Prawn Biryani for the detailed steps.
While serving mix the rice with the masala. Take care not to break the rice and fish. I served it with Onion Raita and Prawn Vada.
Points to remember:
I prefer boneless fish pieces for Biryani since chances are there for the bones to get mixed up with the biryani. If using fish with bone, make sure you don't mix too much with the spoon. Take the fish pieces carefully. While feeding kids, take care to remove the bones. I have used vaval(Pomfret) fish for this biryani.
If the lid of the pan is not tight while cooking in dum style, then place a heavy weight on top of it. So that steam doesn't go out. You can also seal the lid with the chapathi dough.
If you prefer cooking in the oven than Dum Cooking, then follow the steps I have mentioned in Prawn Biryani recipe.
Warm Regards,
Happy's Cook - Divya