Kerala Fish Biriyani(Malabar style)

Malabar style biriyani is very tasty and used in special occasions.In Malabar area khaima rice/jeerakasala rice(short grain) is used to prepare biriyani.In this recipe I used Sear(Ayakoora) fish.

Ingredients

For marinating Fish

Sear fish(Ayakoora)-500 gm

Chilli powder-2 tsp

Turmeric powder-1 tsp

Fish masala-1 tsp

Lemon juice-1/2 tsp

Salt-to taste

For fish masala

Onion-2

Tomato-2 no,chopped

Ginger-1 piece

Garlic-8 no

Green chilli-6 no.

Coriander,Mint leaves-half handful(each)

Yogurt-2 tsp

Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Coriander powder-2 tsp

Garam masala-1 tsp

Ghee/Oil-as needed

For Rice

Khaima rice(Biriyani rice)-2 cups

Cinnamon-3 stick

Clove-6 no.

Cardamom-3

Ghee-2 tbsp

Lemon juice- 1 tbsp

Water-4 cups

Salt-to taste

For garnishing

Raisins-15 no

Cashew nuts-15 no

Onion-1/2 cup (thinly sliced)

Chopped coriander leaves-half handful
Ghee-as needed

Method

1)Marinate fish with above mentioned marinated ingredients.

2)Grind coarsely ginger,garlic,green chilly,mint and coriander leaves.

3)Heat oil in a pan and shallow fry the fish.
4)In same frying pan add sliced onion,once color start to change add ginger-garlic-green chilli mixture.Then add chopped tomatoes,saute for few seconds.
5)Add chilli powder,turmeric powder,coriander powder ,garam masala and mix well.
6)Add fried fish and yogurt and mix well.Cover and cook on low flame for about 4-5 minutes.Fish masala is ready.

7)Take another cooking vessel and add 2 tbsp of ghee,cinnamon,clove,Cardamom and 1 tbsp of lemon juice into water and boil it.Put washed rice and salt(as needed).Cook it covered till the water is absorbed by the rice completely.
8)Heat 2 tbsp of ghee in a cooking vessel,fry cashew nuts,raisins, sliced onion separately till golden brown.

9)Mix the rice with cooked fish masala and garnish with fried onion,cashews,raisins and chopped coriander leaves.