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  • Fish Biryani, Moplah Kerala-Style | How To Make The Best Biryani At Home

    🐟 Calling all fish lovers 💕  Now rejoice with this luxurious fish biryani from Kerala 🌴 Fish Biryani, Moplah-Style

    You may also like to try our:

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  • RECIPE

    INGREDIENTS

    For Marinade:
    500 gram fish fillets, preferably surmai / kingfish or other oily fish, cut into 1½-2 inch pieces
    1 teaspoon turmeric powder (haldi)
    1 teaspoon salt
    2 tablespoon vegetable oil

    For Garnish:
    1/4 cup vegetable oil
    2 tablespoon ghee
    125 gram onions, finely sliced
    3 tablespoon cashew nuts, broken
    3 tablespoon raisins, (kismish)
    1 teaspoon garam masala

    For Masala:
    1 tablespoon vegetable oil
    250 gram onions, ground to a paste with ¼ cup water
    50 gram garlic paste
    50 gram ginger paste
    50 gram green chillies, fresh, deseeded, minced
    150 gram tomato, chopped
    200 ml yogurt
    1 teaspoon salt, or to taste
    1/2 lime
    1/2 cup coriander leaves, fresh

    For Rice:
    150 gram onions, finely chopped
    3 green cardamom pods
    1 piece cinnamon (dalchini), 3 inches
    1 green chilli, minced
    1/2 tablespoon ginger paste
    1/2 tablespoon garlic paste
    1 1/2 tablespoon coriander leaves, chopped
    1/2 tablespoon mint leaves, chopped
    350 gram basmati rice, or any other long grain rice, washed and soaked for 60 minutes
    1 teaspoon salt, or to taste

    COOKING METHOD

    1. Place fish in a medium bowl and add turmeric powder and salt. Rub well with your fingers till evenly coated; set aside to marinate for 20 minutes in the refrigerator.
       
    2. To prepare the garnish, heat ½ cup oil and 2 tablespoons ghee in a kadhai, and toss in sliced onion. Fry till nicely brown and crisp, but not burnt. Remove and drain on kitchen paper. Fry cashew nuts and raisins till they are golden brown. Set aside, reserving the ghee / oil mixture to use for the rice.
       
    3. Place a heavy frying pan on high heat; add 2 tablespoons oil. Once the oil is hot, but not smoking, reduce heat to medium. Gently place marinated fish in the pan in a single layer without overcrowding. Do this in 2 batches if your pan is small. Fry the fish pieces for 2 minutes on each side till golden brown all over. Remove fish from the pan and set aside.
       
    4. In the same pan over high heat, add 1 tablespoon of oil to the existing oil used to fry fish. Add onion paste and stir, scraping the bottom of the pan to deglaze it. Add garlic paste, ginger paste, minced green chillies; stir. Cook for about 3 minutes before adding chopped tomatoes. Continue to cook, stirring, till oil starts leaving the masala, 2 to 3 minutes. Add yogurt; stir into the masala. Add salt. Let the mixture simmer, stirring frequently, till thickened, 10 -12 minutes. Add lime and coriander leaves. Cook for another minute before removing from heat. Reserve.
       
    5. For rice, pour reserved ghee / oil mixture (from frying garnish) into a large nonstick saucepan over high heat. Once the oil is hot, add chopped onion, stir, and toss in green cardamom pods, cinnamon, green chillies, ginger paste and garlic paste. Stir and cook till the onion turns translucent, about 3 minutes. Add fresh coriander and mint leaves, and continue to cook for another 4 minutes.
       
    6. Add drained rice to this onion mixture in the saucepan and stir to ensure rice is well coated with oil. Fry lightly till the rice starts changing in color, becoming slightly whitish and translucent, and slightly crispy, about 4 to 5 minutes. Pour in 3 cups (750 ml) water and bring to a boil. Add salt and stir. Continue to cook undisturbed till the water is absorbed and the rice is cooked through (depending on your rice, and how long it was soaked, this could be anywhere from 10 to 15 minutes). Remove from heat and set aside, covered, for 10 minutes. Fluff rice with a fork.
       
    7. Preheat oven to 150 ° C.
       
    8. Spoon reserved yogurt masala into the bottom of an oven-proof bowl. Spread evenly, ensuring that the lime is tucked into the masala. Place the pieces of fish on the masala in a single layer. Top with 1/3 quantity cooked rice, spreading it to form an even layer. Sprinkle on garnish - 1/3 quantity fried onions, fried cashew nuts, fried raisins, and garam masala powder. Repeat for 2 additional layers of rice and garnishes. Cover with tight fitting lid and transfer to the preheated oven for 30 minutes.
       
    9. Remove from oven and serve immediately, spooning out biryani all the way through to the bottom.
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