SIMPLE FISH BIRYANI

King Fish - 1/2 kg Onion(medium) - 6 nos (finely chopped) Tomato(medium) - 4 nos (finely chopped) Garlic paste - 2 tbsp Ginger paste - 2 tbsp Green chilly paste - 1 tbsp Garam masala powder - 1 tbsp Yoghurt/Curd - 4 tbsp Coriander leaves - 1 cup Mint leaves(Pudhina) - 1/2 cup Ghee - 1/2 cup Lime juice - 4 tsp For marinade:Turmeric powder - 1 tsp Red chilly powder - 2 tsp Ginger-garlic paste - 2 tsp Fennel seeds(Perinjeerakam) powder - 1/2 tsp For rice:Basmati rice - 2 1/2 cups Turmeric powder - A pinch Cardamom(Elakka) - 2 nos Cloves(Grambu) - 3 nos Cinnamon(Karugapatta) - 2 nos Ghee - 1 spoon

Preparation Method of Kerala Simple Fish Biriyani Recipe

1)Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and fennel seeds powder for 1 hr in a refrigerator. 2)Fry the marinatd fish fillets in ghee. 3)Remove them to a plate and heat up the same pan. 4)Add onion and fry, till it turns golden brown. 5)Add ginger-garlic-chilly paste and fry for 2 mins. 6)Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins. 7)Add yoghurt. 8)Put the fried fish fillets in this masala. 9)Boil water in a vessel. 10)Add enough salt, turmeric powder, cardamom, cloves, cinnamon and ghee. 11)Cook rice until it is done and drain. :- Make sure the rice doesn`t get sticky. 12)Heat a little ghee in a pan. 13)Put a little of cooked rice and spread 1 tsp of lime juice over it. 14)Put one layer of the fish masala above that and repeat the process till the rice and

SIMPLE FISH BIRYANI

masala are over. :- Take care not to break the fish fillets. 15)Close the lid tightly and heat on a low flame for about 10 mins. 16)Mix before serving. :- Serve with yoghurt and chutney or pickle.

SIMPLE FISH BIRYANI

This recipe serves 4 people. Ingredients 1. Long grain Basmati rice 2 cups 2. Onions, thinly sliced 2 medium sized 3. Tomatoes, chopped 2 large 4. Green Chillies, slit 3 5. Boneless Fish Fillets (cut into medium sized pieces) 1 lb (I used Tilapia though its better to use King Fish or any thick fleshed fish) 6. Bay leaves 2 7. Curry Leaves A sprig 8. Ginger Paste 1 tsp 9. Garlic Paste 1 tsp 10. Cilantro, chopped 1/4 cup 11. Mint leaves, chopped 1/4 cup 12. Kashmiri Chilly Powder 1 tsp (Alter according to your Spice tolerance) 13. Turmeric Powder 1/4 tsp 14. Fish Masala Powder 1 tbsp 15. Biriyani Masala Powder 1 to 2 tsp 16. Thick Coconut Milk 1 Cup 17. Lemon Juice Squeezed from Half of 1 small lemon 18. Salt- to taste 19. Ghee/Cooking oil As required For Marinating the Fish 1. Turmeric Powder 1/4 tsp 2. Fish Masala Powder 1 tbsp 3. Chilly Powder 1 tsp (Alter according to your Spice tolerance) 4. Pepper Powder 1/2 tsp 5. Ginger Paste 1 tsp 6. Garlic Paste 1 tsp 7. Lemon Juice 1 tbsp 8. Salt to taste

SIMPLE FISH BIRYANI

Method 1. Soak Basmathi rice in water for 30-40 minutes. 2. Clean the fish fillets and marinate it using the ingredients mentioned above. Refrigerate it for 30 minutes. 3. Boil the Basmati rice in at least 6-8 cups of water with a little salt, 1/2 tsp biryani masala and 1 tsp oil, till each grain is separate and almost cooked but not fully cooked. Add more water, if needed so that the rice doesnt stick together. The biryani masala will impart a good aroma to the rice. Drain excess water if any and keep it aside. 4. Meanwhile, transfer the marinated fish to a deep pan. Add little water so as to just cover the fish fillets. Add salt and cook for 8-10 minutes on medium flame. 5. Drain the water completely from the cooked fish fillets and keep it aside. 6. Heat a big non stick pan or wok and add 2-3 tablespoons of oil or ghee. 7. Add onions and saute till they are translucent. 8. Add the slit green chillies, curry leaves, bay leaves, 1 tsp ginger paste and 1 tsp garlic paste along with some salt and saute for a few minutes. 9. Next, add the chopped tomatoes, chopped cilantro and mint leaves and mix well. Cook till the tomatoes are pulpy and mashed. 10. Now add 1 tsp of biriyani masala powder, 1 tbsp fish masala powder, 1 tsp kashmiri chilly powder and 1/4 tsp turmeric and saute for a minute. 11. Add 1 cup of thick coconut milk and mix well. Allow it to simmer for a while. 12. Add the cooked fish fillets to the masala gravy and mix gently or better swirl the pan. If you mix too much, the fish pieces will end up getting crumbled. Cover and cook for 45 minutes and keep the masala gravy aside. 13. Heat 1 tbsp ghee in another heavy pan. Layer it with cooked rice and the fish masala alternatively. Sprinkle lemon juice. 14. Cover with a tight lid and cook on very low flame for 10 minutes. 15. Alternatively, if you are using an oven, preheat to 300 degree F. Cover and bake the layered rice and fish gravy for 25-30 minutes. 16. Uncover and mix gently till the rice is evenly coated with the masala. 17. The Fish Biriyani is ready to served hot with Raitha, Pickle & Pappadam. Biriyani Masala Ingredients If you are in a hurry, you can use any good biriyani masala powder which is readily available like Eastern Biriyani Masala. Generally, the ingredients of such ready made masala powders would be the following: Coriander, Bay Leaf, Chilly, Black Pepper, Turmeric, Aniseed, Cinnamon, Cardamom, Salt, Cloves, Nutmeg, Cumin. But, I prefer using home made ground Biryani masala. You can grind the following ingredients at home:1. 2. 3. 4. 5. 6. 7. 8. Cloves (Gramboo) 10 Green Cardamom (Elakka) - 4 Cinnamon stick (Patta/Karukapatta) 4 pieces of 1 inch length each Nutmeg (Jaathikka) 1/2 tsp grated Mace (JaathiPoo) 1 Star Anise (Thakkolam/Nakshathra Poo) 2 Fennel seeds (Perinjeerakam) 2 tsp Cumin seeds (Jeerakam) 1 tsp

SIMPLE FISH BIRYANI

9. Bay Leaves (Karuva Ela) 4