Malabar fish biriyani

Name: Malabar fish biriyani
Total time: 3600 s
Yield: 2-serving
Cuisine: Indian
Ingredients: 6 Fish piece; 1 tbsp ginger chopped; 1 tbsp garlic chopped; 3 onions sliced; 1 tbsp chilli powder; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1 tomato chopped; 1/4 cup curd; 1 tbsp mint leaves chopped; 1 tbsp Coriander leaves chopped; 1 tbsp Curry leaves chopped; 1/2 tsp garam masala powder; 1 tbsp lime juice Fresh; 1/2 tsp Poppy seeds; as required Coconut oil; as required Salt; 2 cups Basmati rice rice / Kaima; 2 onion sliced; 1/2 tsp cardamom; 1/4 tsp cloves; 3 cinnamon sticks; 1/4 tsp pepper; 1/2 tsp lime juice fresh; 4 cups water boiled; 2 tbsps vanaspathi; 2 tsps ghee; as required Salt; 2 tbsps Cashew nut; 2 tbsps Raisin

Anju Balan @cook_7806047

Most authentic biriyani dish from North Kerala!

Anju Balan @cook_7806047

Most authentic biriyani dish from North Kerala!

Saved

Ingredients

60 mins

2-serving

6Fish piece
1 tbspginger chopped
1 tbspgarlic chopped
3onions sliced
1 tbspchilli powder
1 tspcoriander powder
1/2 tspturmeric powder
1tomato chopped
1/4 cupcurd
1 tbspmint leaves chopped
1 tbspCoriander leaves chopped
1 tbspCurry leaves chopped
1/2 tspgaram masala powder
1 tbsplime juice Fresh
1/2 tspPoppy seeds
as requiredCoconut oil
as requiredSalt
2 cupsBasmati rice rice / Kaima
2onion sliced
1/2 tspcardamom
1/4 tspcloves
3cinnamon sticks
1/4 tsppepper
1/2 tsplime juice fresh
4 cupswater boiled
2 tbspsvanaspathi
2 tspsghee
as requiredSalt
2 tbspsCashew nut
2 tbspsRaisin
1Onion sliced
2 tbspsGhee

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Steps

60 mins

1

Cut the fish into thin slices.
2

Prepare a mixture with 1/2 tbsp chilly powder, turmeric powder, 1/2 tbsp lime juice and a pinch of salt.
3

Marinate the fish pieces in this chilly mixture for 15 minutes.
4

Take a pan and pour oil. Heat the oil and fry the marinated fish pieces until golden brown. Keep this aside.
5

Sautéthe sliced onions in the same oil.
6

Add chopped ginger, chopped garlic and green chillies. Saute for some time.
7

Add mint leaves, coriander leaves and curry leaves. after some time add tomatoes.
8

Add remaining chilly powder, coriander powder and required salt.
9

Add poppy seeds, chopped tomatoes and curd. Mix well in low heat.
10

Stir in the fried fish pieces, and 1/4 tsp garam masala powder.
11

Remove from fire when the gravy thickens. Keep this aside.
12

Wash the biriyani rice and drain well.
13

Take a pan and pour ghee.
14

Heat the ghee and sauté cashew nuts and raisins and keep aside.
15

Then fry the thinly sliced onions until golden colour. Remove the fried onions and keep this aside.
16

In the same ghee add vanaspathi, splutter cardamom, cloves, pepper and cinnamon. Add onions and sauté well.
17

Stir in drained rice and fry for 5 minutes.
18

Add hot water, lime juice and required salt.
19

Cover the pan with a lid and cook for 5 minute (It will change according to the rice).
20

Remove from fire. Keep this aside.
21

Take a deep vessel and put one layer of fish masala. Follow up with a layer of rice, fried onions, raisins and cashew nuts.Repeat one more layer on top. Cover with a lid and and cook for 10 minutes in low heat.
22

Serve hot with pickle and raitha.