Fish (King Fish)Biriyani

  

Today  I am sharing the recipe of kerala fish biryani.The word ''Biryani'' came from a Persian word ''Biryan''.This dish was originated in Iran and came to India by Iran Travellers and merchants.Fish biryani is undoubtedly a king among all biriyanis.Not just fish-lovers all non-veggies are sure to adore this dish.

Here is the recipe:

For fish masala:

1. King fish - 1/2 kg
2. Onion - 2 big
3. Ginger garlic paste -2 tbsp
4. Green chilly crushed - 5-10 nos
5. Tomato -2 chopped
6. coriander powder - 1 tbsp
7. Turmeric powder -1/2 tsp
8. Chilly powder - 1/2 tsp  
9. Coriander leaves -A handful
10. Mint leaves -A handful 
11. Garam masala - 1 tbsp 
12. Oil   
13. Lemon juice - 1tbsp
14. Salt

For Marination:

1. Chilly powder - 2tsp
2. Pepper powder -1 tsp
3. turmeric powder - 1/2 tsp
4. Lemon juice -1tsp
5. Salt

For Rice:

1. Basmati rice -2cup
2. Cinnamon stick -2 inch piece 
3. Cloves - 5
4. Cardamom - 5
5. Star anis - 2
6. Bay leaves - 3
7. Ghee 
8. Salt to taste
9. Water - 4 cup

Method:

1. Marinate the fish pieces with ingredients under marination, for about 30 minutes.
2. Heat oil in a pan and fry the marinated fish pieces lightly.Do not fry much, as it will not absorb the masala later.
3. Saute onion in the same pan.Add ginger garlic paste,when the onion turns yellowish brown.Add crushed green chillies and saute it well.Add coriander powder,chilly powder,turmeric powder and garam masala powder also.When the oil starts appearing,add tomatoes and salt.When the tomatoes are cooked well,add the fried fish pieces.Add 1/4 cup water and cook  for 5- 10 minutes in low heat,stirring in between.Finally add chopped coriander and mint leaves.Sprinkle pepper powder and add few drops of lemon juice.When the gravy becomes thick&fish is cooked,remove from fire.

Rice Preparation:

1. Wash the rice and soak for 30 minutes.Drain the water and keep it in a colander for some time.  
2. Saute the rice with ghee for 3 minutes.Pour the measured water,cinnamon,cardamom,cloves,bay leaves,star anis,ghee and salt to it and bring it to a boil and cook on slow heat.Cook the rice till the water is completely dried.Sprinkle a few drops of lemon juice over the rice.

Layering the Biriyani: 

1.  Preheat the oven to 180degree C.Grease a baking dish with butter.Spread one layer of rice first and a layer of fish masala on top of it.Repeat the same. The top layer should be of rice.You can drizzle ghee&sprinkle coriander,mint leaves in between the layers.cover the dish with aluminum foil.Bake in the preheated oven for 20 minutes.Garnish with fried onions,nuts,raisins.
2. While serving,take out the fish pieces first and mix well the rice and masala with a fork without breaking the rice. 

Serve with Raita,Mango Pickle ,coriander-mint chammanthi...

Tips:

• Water for cooking the rice should always be double the amount of rice.
• Soaking the rice makes it soft,always don't over stir the cooked  rice.Stir with a fork so that the rice won't break.

Happy Cooking!!!