Fish Biriyani (Step by Step Pics)

Biriyani is loved by all, it has a lovely flavor lock, and it is quite a tedious process, but the end result is worth tasting. Earlier I had tried the Chicken dum Biriyani and now this time for a change I tried this and believe me, My family just loved this biriyani. My kids love fish, and so it was much simpler for me. They just devoured it. I was happy to see that. I prepared a large amount of biriyani but here in the recipe, I just reduced the ratio to a 1.5 cups rice ratio to make things easier. So friends, Hope you will try this at your home too and will definitely love it!

(New pics updated with king fish & jeerakashala rice)

Ingredients
To Cook Rice
basmati or jeerakashala 1.5cups
water 2.5 cups 
cinnamon 1'' piece
cloves 3-4
cardamom 3-4
star anise 1
peppercorn 5-6
bay leaves 2
salt

To Marinate
fish (Tilapia /Salmon/King Fish) 1 lb(500 gms approx.)
yogurt 2 tbsp
ginger garlic paste 1tsp
chilly powder 1 tsp
coriander powder 2tsp
pepper powder 1tsp
garam masala 1/2tsp
turmeric powder 1/2tsp
salt

To prepare masala
onion 1 large sliced
tomato 1 medium sliced
turmeric powder 1/2tsp
chilly powder 1/2tsp
pepper powder 1 tsp
garam masala/ biriyani masala 1 tsp
green chillies 4 slit vertically
ginger garlic paste 1 tsp
curry leaves
mint leaves 2 -3 tsp chopped
cilantro 4 -5sprigs chopped
salt
oil 4 tsp

To Garnish
onion 1 large sliced
cashews
raisins
ghee 1 tbsp

(old pic, biriyani made with fillets)

Method

• Rub the fish using salt and lemon.(I usually apply it all over the fish and leave it for 15minutes.) Wash under running water 5-6 times until all bad odour disappears, or else repeat the first step. Cut into medium-sized pieces and marinate using the ingredients listed for 1 hour. Heat oil in a non-stick pan and shallow fry the pieces (just caramelize, do not brown it up). Drain on a paper towel and keep aside.

• Wash the basmati rice and soak in water for 30 minutes. Heat ghee in another pan and fry the cashews, raisins. Keep aside. Fry the rice in the same ghee for 2-3minutes after draining the water. Place a cooker with 2.5 cups water, add salt and the other spices listed under cooking rice . Bring to boil and add rice. Keep on medium flame. Cover and cook till the water evaporates and the rice is cooked. Put off flame.

• In the meantime, place another pan on medium heat, add oil. Sauté onion till translucent. Add the green chillies, curry leaves, coriander leaves/cilantro, mint leaves. Sauté and add the ginger garlic paste. Add the chopped tomatoes and cook till mashed. Add all spices listed to prepare masala and sauté for 2 minutes till the raw smell vanishes. Pour a cup of water and salt. Bring to boil. Add the caramelized fish pieces.(Don't stir much, as there are chances of breaking the pieces.) Cover and cook for 10 minutes till gravy thickens. Keep this in low -medium flame. Add the cooked rice on top. Cover or seal it tightly and leave for another 15-20 minutes.
• Heat another pan with 3tsp of oil and sauté the onion for garnish till brown and add to the cooked rice along with fried cashews, raisins and chopped cilantro. Serve it with raitha, papad & pickle!!

Servings ~ 3-4 adults

NOTES
*You can skip the caramelising fishes if you have salmon or king fish .I had used tilapia and these fillets can break easily,so had fried them.
*You can also skip the fried onions for garnish too.
* The spice level is on a higher side,if you wish a milder version- please reduce your spices esp pepper powder and green chillies according to your taste buds.

Sending this to The Kerala Kitchen, Spotlight:Colorful Holi, Holi Hai, Valentines Special