This fish biriyani in Malabari style (North Kerala) is a unique and special dish with fish marinated, fried, cooked in spicy masala gravy and then layered with aromatic rice and baked or traditionally cooked. It is loaded with flavoursome spices. It is a ‘must try’ rice dish which is served with mint chutney, pappad and pickle.
Ingredients
For Green paste
1. Ginger – 2 inch piece
2. Garlic – 1 pod
3. Fennel seed (Saunf) – 1 tsp
4. Green chilli – 5-6
For Rice preparation
1. Kaima rice (Jeeraka samba) – 3 cups (Basmati rice can also be used)
2. Ghee – 2 Tbsp
3. Onion sliced – 1 big
4. Cardamom – 5
5. Cloves – 6
6. Cinnamon powder – 2 pinch
7. Fennel seed (Saunf) – 1 tsp
8. Bay leaf – 1-2
9. Mace (Javitri / jathipathri) – ¼ tsp
10. Lemon juice – ½ lemon
11. Hot water – 5 ½ cups
12. Salt
For Marination of fish
1. Fish pieces – 500 gm
2. Chilli powder – 2 tsp
3. Pepper powder – 1 tsp
4. Turmeric powder – ½ tsp
5. Coriander powder – 1 tsp
6. Vinegar – 1 tsp
7. Salt
For the Biriyani Masala
1. Oil – 2 Tbsp
2. Sliced onion – 3 medium
3. Cardamom – 5
4. Clove – 6
5. Cinnamon powder – 2 pinch
6. Fennel seed (Saunf) – 1 tsp
7. Bay leaf – 2
8. Mace (Javitri / jathipathri) – ¼ tsp
9. Turmeric powder – ½ tsp
10. Coriander powder – 1 tsp
11. Pepper powder – 1 tsp
12. Tomatoes chopped – 2
13. Lemon juice – 2 Tbsp
14. Paste of 3 Tbsp coconut and 6 cashew nuts with water – 1 cup
15. Salt
16. Ghee – 1 tsp
17. Coriander leaves
18. Pudina (Mint) leaves
For Garnishing
1. Fried cashew nuts , raisins
2. One sliced onions fried
3. Coriander and pudina leaves
4. Fried fish 2-3 pieces
5. Melted ghee – 1 Tbsp
6. Saffron soaked in ¼ cup of hot water (optional)
Preparation
Preparation of Green paste
1. Grind all the ingredients to a paste with little water. Keep aside.
Marination of Fish
1. Mix all ingredients for marination to a paste.
2. Add 1 tsp of the green paste and mix well.
3. Marinate the fish pieces for 30 minutes.
Preparation of Rice
1. Wash and soak the rice for 30 minutes.
2. Heat 2 Tbsp of ghee in a pan or pot and add sliced onions. Saute for one minute and add 1 tsp of green paste. Saute till onions are soft, and then add the crushed whole masalas for the rice preparation and sauté well.
3. Add the drained rice. Mix and cook covered on low flame for 2-3 minutes.
4. Stir and add 5 ½ cups of hot water and salt. Mix and add the lemon juice and cook covered on low flame till it is done (10 minutes approx)
5. Remove from fire, open and keep aside. After 10 minutes mix well gently.
Preparation of garnish
1. Heat oil in a pan and fry the cashew nuts and keep aside. Then fry raisins and keep aside and then fry sliced onions and keep aside.
Preparation of fish
1. In the same pan shallow fry the marinated fish and sprinkle one Tbsp of coriander leaves and remove from the pan and keep aside.
Preparation of biriyani masala
1. In the same pan add oil and sauté the sliced onion till light brown.
2. Add crushed whole masalas and mix well.
3. Add the remaining green paste. Mix and cook covered on low flame till the raw smell go.
4. Add chilli powder, turmeric powder, coriander powder and pepper powder. Mix well. Add chopped tomatoes and salt. Cook covered till tomatoes become mushy.
5. Add a piece of shredded fried fish and mix well. Add coriander leaves and pudina leaves and coconut- cashew paste. Mix well.
6. Add pieces of fried fish and mix gently.
7. Sprinkle one tsp of ghee and cook covered for 5 minutes on low flame.
Preparation of biriyani
1. In a heavy bottom pan add a tsp of ghee and spread half of the cooked rice and on top of it sprinkle some fried cashew nuts, raisins, onions, coriander leaves, pudina leaves, half of the saffron water and spread the full fish masala gently.
2. Then spread the remaining rice and repeat the procedure with the remaining ingredients.
3. Sprinkle one Tbsp of melted ghee. Cover with an aluminium foil and close it tightly with the lid and cook on low flame for 10-15 minutes. (I cooked it by placing the pot on top of an iron tawa)
4. Alternatively, if you plan to bake then do so at 180 degree Celsius for 15 minutes.
5. Remove from fire/oven and keep the dish covered until serving.
6. Serve garnished.
Tips
1. Kaima rice gives the authentic Malabari flavour to the biriyani. However, Basmati rice can also be used. Kaima rice is short grained rice with unique flavour and aroma.
2. Fish varieties commonly used are king fish and pomfret.
3. Adjust the spices as per your preference.
4. Whole spices can also be used in place of crushed spices.
5. Yellow food colour or turmeric water can be used as a substitute for saffron water.
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