Fish Biriyani Kerala Style

Are you a sea food lover, if yes you have to try this Fish Biriyani!!!!

Ingredients

King Fish Fillets: 500gms

For Marination
Red Chilly Powder: 1 Table Spoon
Turmeric Powder: 1/2 Tea Spoon
Ginger Garlic Paste: 1/2 Tea Spoon
Salt

For Masala
Fennel Seeds: 1/2 Tea Spoon
Onion: 3 Big
Tomato: 1 Big
Green Chilly: 8 - 10
Crushed Ginger: 2 Heaped Table Spoon
Crushed Garlic: 2 Heaped Table Spoon
Chopped Coriander Leaves: 2 Table Spoon
Chopped Mint Leaves: 2 Table  Spoon
Curry Leaves: few
Oil: 3 Table spoon

For Rice
Basmati/Biriyani Rice: 2 Cups
Water: 4 Cups
Clove: 3 - 4
Cardamom: 3 - 4
Cinnamon Stick: 2 inch piece
Bay leaf: 1
Ghee/Oil: 3 Table Spoon
Lime juice: 2 Table Spoon
Salt

For Garnish
Cashew nuts: A Handful
Raisins: A Handful
Onion: 1
Ghee/Oil: 2 Table Spoon

Cooking Time: 45 minutes
Method

Marinate the fish with red chilly powder, turmeric powder, ginger garlic paste and salt
Wash and soak the rice in enough water and keep aside
Making the masala
To a pan pour oil and shallow fry the fish and keep aside

To the same pan add sliced onion and saute until translucent
Now add fennel seeds, crushed ginger, garlic and green chilly
Saute for a few minutes and then add chopped tomato and salt
Cook until the tomato is done

Add the fried fish pieces to the masala and cover it with the masala

Add chopped coriander leaves, mint leaves and curry leaves

Cover and cook in low flame for 4 to 5 mintues
Switch off the flame and keep it aside

Making rice
Strain the water from the rice and keep aside
Boil 4 cups of water
To a kadai pour oil/ghee and add cloves, cardamom, cinnamon stick and bay leaf
Saute for 1 minute and then add the strained rice to it
In medium flame saute the rice for a good 8 to 10 minutes until the rice starts to crackle
Now add boiling water along with lime juice and  salt
Cover and cook in low flame for 6 to 8 minutes or until the rice is done
By the time rice is cooked the water will be completely dried.  If you feel the water is not completely dried remove the cover and cook in medium flame for 2 to 3 more minutes
For garnishing
Slice the onion and then fry it in oil/ghee until it becomes light brown in color and drain it out of the oil and keep aside.
Fry the cashew nuts and raisins and keep aside
For layering
Take a heavy bottom flat vessel/biriyani pot and add a little ghee and spread it to all sides
Take half of the rice and spread it well
Now place the fish masala on the rice layer

Add the rest of the rice and spread it well uniformly

Add the fried onion, cashew and raisins
Cover with a tight fitting lid
Place an iron skillet or tawa on your stove and switch on the flame
Once the tawa is heated well reduce the flame to low
Keep the biriyani pot on the tawa and cook for 8 to 10 minutes
Switch off the flame and let it rest for atleast 10 minutes before opening
Serve the biriyani hot with curd raita and pickle

Note:
Adjust the amount of spices accordingly
This recipe is a medium spiced one.
After adding fish to the masala be careful while you stir as the fish might break
Be careful while serving too