FISH BIRYANI

FISH BIRYANI:

Fish biryani is one of the popular and variety biryani that every one likes.  It's also a delicious recipes among sea food varieties. Sea food varieties are very interesting and mouthwatering. 

Here I am sharing an excellent recipes of Fish biryani. We already know that there is no one who don't like biryani. Biryanis are one the favourite meal for everyone. Now a days people were busy for new varieties and they were run behind the tasty and awesome dishes.

In this recepi I used King fish for making this delicious biryani. You can use any fish like black pomphret, hamour and prawns. But among these fish king fish stand at the top position by comparing its taste and expensive.

My mother is one the great fan of fish biryani. Whenever my mother got King fish, she never make any curry with it. My mother Quickly run for making Fish biryani with that king fish. She was very enthusiastic for making tasty biryani whenever she got King fish. We all like her biryani very much. The taste of my mother's  biryani Was so perfect and awesome. My dad, my husband and my sister's also gives top position for moms fish biryani. It gives extraordinarily taste and flavour.

 I learned this fish biryani from my mother. I am so happy because my fish biryani tastes exactly like my mother's tastes. Whenever I make fish biryani with king fish, I remember my mother's exitment and busy work for making Fish biryani extra perfect.

Here the recipe is so simple and easy. Also we can make fish biryani as quickly than other biryani. It's because in other biryani such as beef, chicken etc..there is more time taken for cooking. But in fish biryani there is only little time for cooking fish. So it's very easy. It's very helpful for people who where in busy and working.

 In this recepi I used King fish for making this delicious biryani. Washed and Sliced king fish steak are marinated and then shallow fried in a tawa. Then transferred into a flavourful masalas. These are then  layered into an aromatic Jeerakashala rice with some roasted onion Cashews,raisins and coriander leaves and then dum it for 15 -20 minutes in a low flame. The tasty and aromatic fish biryani is ready to serve. You can serve these biryani with some pickle, raita and salads. It's perfect when there is a mango/coconut chammandi. The word chammandi is mainly used in Kerala especially in Kannur district. I will share and post chammandi recepi soon.

Let's follow my simple and easy recipe for making delicious and aromatic fish biryani. Make your weekend interesting and memorable with these recipes. I am sure that you can treat your guests quickly by making this delicious recipe.

INGREDIENTS:

King fish : 10 sliced steak

Onion - 3 medium

Tomato - 2 medium

Ginger - 1 small piece

Garlic - 5 cloves

Green chillies - 6

Curry leaves

Coriander leaves

Salt

Pepper powder - 1 tsp

Turmeric powder - 1 tsp

Biryani masala powder - 1 tsp

Lemon juice - 1 tsp

Sunflower oil - 5 - 6 tbsp(making masala)

FOR FISH MARINATION:

Turmeric powder - 1 tsp

Pepper powder - 1 tsp

Biryani masala powder - 1 tsp

Kashmiri chilly powder - 2 tbsp

Lemon juice - 1 tbsp

Sunflower oil - 1 tsp

Sunflower oil -  6 - 7 tbsp for frying fish 

Water - 1 tbsp

Salt - for taste

Curry leaves - ( chopped )

FOR MAKING RICE:

Jeerakashala rice : 3 cup

Water - 4 1/2 cup

Onion - 1/2 finely chopped

Cardomom - 4 

Cinnamon sticks - 2 small piece

Cloves - 3

Curry leaves - 6 leaves

Cow ghee - 2 tbsp

Sunflower oil - 4 tbsp

FOR GARNISHING :

Fried onion - 1 small onion

Cashews - roasted 

Raisins - roasted

Coriander leaves - one handful

Biryani masala powder - for sprinkling

Cow ghee - sprinkling

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      Course : Main course/meal

      Cuisine : Malabar

       Cook time : 45 minutes

       Servings : 10 people

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PREPARATIONS:

∆ Clean and wash the king fish steak thoroughly by using salt and vinegar. Then keep aside for draining if there's excess water.

∆ Take a flat tray/plate, add spices such as Turmeric powder, pepper powder,salt,lemon juice, Kashmiri chilly powder, sunflower oil,water and enough salt. Mix well with your hands and marinate the sliced fish steaks perfectly. Then keep it in a refrigerator for 1/2 hours.

 ∆ Take a  tawa/ frying pan, heat enough sunflower oil. Transfer the marinated fish steaks into the heated oil. Fry the two sides and take out ones the both sides turns fried and little crisp. Then keep aside.

∆ Take a saucepan, heat 5-6tbsp of sunflower oil, add chopped onion and salt. Sault well until the onion turns light golden colour. 

∆ Take a mixer grinder, add ginger, garlic, green chilly and some curry leaves. Grind/ crush them togetherly. Then transfer them into the sauce pan ones the onion turns light golden colour.Then mix well and saute well for 2 minutes.

∆ Add finely chopped tomatoes and mix well. Close the sauce pan. Check and saute every 2 minutes. Then add lemon juice and mix well.

∆ Once the water from tomatoes comes, add  2 tbsp of fish fried sunflower oil into this. Then add spices such as Turmeric powder, pepper powder, biryani masala powder.  Mix well and close the sauce pan. Cook them for 10 minutes in a low flame.

∆ Add chopped coriander leaves and mix well. After 10 minutes switch off the flame and keep aside.

 ∆ Take a biryani pot, heat enough ghee and sunflower oil, add finely chopped onion and saute well for 2 minutes. Then add cardomom, Cloves, cinnamon sticks and curry leaves. Saute well for 1 minutes. Add 4 1/2 cup of water. Then add enough salt. Once the water began to boil, add washed and drained Jeerakashala rice. Stir well and close the pot. Cook them in a high flame for 2 minutes. After that reduce the flame into medium level. Check after two minutes. Once the water absorbs from rice,  mix the rice and then close the pot. Then cook them for 5-10 minutes in a low flame. The aromatic Jeerakashala rice is cooked and ready to dum.

FOR  LAYERING AND DUM:

∆ Take a flat tray, add cooked rice from pot and transfer them into the tray. Then make three portions.

∆ In that rice cooked pot, sprinkle 1 tbsp of cow ghee. Then add 1 portion of cooked rice.  Then sprinkle biryani masala powder and cow ghee on the top of the rice. Then add fried onion, Cashew, raisins and chopped coriander leaves.Then add half portion of masalas. After that transfer another  (2nd) portion of rice, then sprinkle biryani masala powder and cow ghee. Then add friend onion Cashews, raisins and coriander leaves. Then add remaining masalas. Then finally add remaining rice. Then sprinkle biryani masala powder and cow ghee. Then add fried onion Cashew raisins and coriander leaves.  

∆ For making yellowish, take a cup , add 1 tbsp water. Then add 1 tsp milk powder and 1 tsp  Turmeric powder. Mix well. Then by using spoon/ fork make a hole on the rice. Then sprinkle that yellow water. Then add some coriander leaves.

Then transfer the fried fish on the top. Then cover the pot firstly with aluminium foil. Then close the pot with tight lid.

∆ Make Dum for 10 - 15 minutes in a low flame. Keep aside. After half hour you can break the dum and transfer the fish into any bowl. 

∆ Then mix the top part of the rice. Then    transfer the rice with masala together. Then you can garnish the it with a fried fish steak and fried onion, Cashew and raisins. You can serve the tasty and aromatic fish biryani with some pickle, raita or mango/coconut chammandi.

INSTRUCTIONS:

∆ Wash and clean the fish thoroughly by using salt and lime juice.

∆ Don't fry the fish over crisply. You can fry both sides until it cooked well and turns  crisp. Otherwise fish become very hard to bite and it lists its taste and flavour consistency.

∆ You can transfer the fried fish and  masala together while layering. But remember that, after dum it's very difficult to take rice and fish together when serving..some times there is a chance for breaking down the fish. Then rice and fish togetherly combined and we get only broken fish piece. Don't worry we get real taste of fish biryani because while making masala we added 2 tbsp of fish fried oil. 

  ∆ It's better to fry onion, Cashews and raisins first. After that you can use that oil for making masalas.

∆ If you forgot to fry onion Cashews and raisins firstly, then you can fry it before you cook the rice. That is, you can firstly fried onion Cashew and raisins. Then that oil you can make/cook rice.

ENJOY....