Saturday, 12 October 2013

Fish biriyani (Malabar fish biriyani/ Thalassery biriyani/ Dhum biriyani) - with stepwise picture

Today I am posting my family favorite fish biriyani. Biriyani is the one recipe that I prepare most often.  I prepared this biriyani exactly as my mother and grand mother used to prepare. Hope you will enjoy this.
Fish (I used Pomfret)                   : 1 kg
For marinating
Chilli powder                                :  2-3 tsp
Turmeric powder                          : ½ tsp
Lemon juice                                   : 2 tsp
Salt to taste
Oil for fry                                   : 3 tbsp
For Masala preparation
Onion                                            : 4 (thinly sliced)
Tomato                                          : 3 (sliced)
Green chilli                                    : 15- 20 (depend on your spice level. Make paste by blending)
Garlic paste                                   : 1 tbsp
Ginger paste                                   : 1 tbsp
Chilli powder                                   : ½ tsp
Turmeric powder                             : ¼ tsp
Garam masala                                  : ½ tsp
Salt to taste
A handful of Coriander leaves 
Oil                                                 : 2-3 tbsp
For rice
Basmati rice/ any biriyani rice        : 1 kg
Ghee                                               : 2 ½ tbsp
Oil                                                 : 3 ½ -4tbsp
Cashews and raisins                         : 3 tbsp
Onion                                             :  1 (big)
Lemon juice                                     :  1 tbsp
Crushed cardamom                           : 1 tsp
Cloves                                             : 5 (crushed)
Cinnamon stick                                 : 1 ½ inch (crushed)
Water                                             : 1.1 liter
Soak pinch of saffron in 3 tbsp of milk for half an hour

For fish fry
1.     Clean and marinate fish pieces with chilli powder, turmeric powder, lemon juice and salt
2.    Keep in refrigerator for half an hour
3.    Heat a pan with 3 tbsp of oil and fry fish
4.    Drain and keep it aside
For Masala/gravy
5.    In a pot add oil and heat at medium high flame
6.    Saute thinly sliced onion in hot oil till it turn transparent
7.    Add pasted form of green chilli, ginger and garlic. Saute well till its raw taste goes
8.    Add sliced tomatoes and stir well to mash all tomatoes
9.    Add salt, chilli powder, turmeric powder and saute well
10. Take 3-4 pieces of fried fish and remove bone add this in above mixture
11.  Stir well and add coriander leaves
12. Place fried fish on top of it, close the lid and keep in low flame for 5 minute
For rice preparation
13. Wash and soak rice for 10 minute
14. In a pot melt ghee and add oil
15. Fry cashes and raisins. Drain and keep it aside
16. In same oil fry onion till it becomes crispy and dark golden brown. Drain and place along with fried cashews and raisins
17. Add ½ tsp of garam masala on it and mix with hand
18. Pour water and lemon juice in oil
19. Add crushed cinnamon, cardamom, cloves and salt
20.Boil the water and add rice into it
21. Close the lid cook in medium flame
22.Stir slowly by folding to ensure the mixing
For dhum
23.Once rice cooked take some portion of the rice and spread this on prepared fish masala/dry gravy
24.Sprinkle saffron soaked milk (or you can use turmeric powder dissolved in 1 tbsp of hot ghee)
25.Then add fried onion cashew mixture. Spread nicely
26.Again place some rice on top of it
27.Repeat till all rice finish
28.Close the lid and place one pot with water
29.Keep this in low flame for 15-20 minute
30.At the time of serving separate rice and fish masala
31. You can either serve this separately or mix altogether and serve with curd or pickle

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