Fish Biryani

I have a special inclination towards “biryanis”, chicken biryani being the all-time favourite. But I had never tasted Fish biryani because I always felt that seafood tastes good only when they are curried or fried. So this is my first ever experiment with fish biryani – both cooking and eating.

Biryani was supposedly originated in Middle east countries, and brought to India via Calicut (Kozhikode) by Arab traders. So Kerala holds a special value with respect to Biryanis, and Kozhikode Biryani is one of the most popular of all as to me. It has not gained much popularity in the favourite dishes of India due to dull marketing (unlike Hyderabadi Biryani).

I have heard that Fish biryanis tastes good with either “King fish” or Shrimp. The one in the pic has been tried using Salmon. You can use any fish of your choice, as far as the masalas being used is made perfect.

Let’s get into the act..!

Ingredients

1. Fish (Any fish of your choice) Cut into medium size pieces – 1lbs
2. 2 cups of Rice (soaked in water for half an hour)
   
3. Whole garam masalas (like Cardamom, cinnamon, cloves, bay leaves, star anise, shahi jeera)
4. 1 big Onion chopped
5. 1 Tomato chopped
6. Few curry leaves
7. Green chillies – 3 (slit length wise)
8. Ginger garlic Paste – 1 tsp
   
9. Crushed Fennel seeds – 1 tsp
10. Coconut Milk – 1/2 cup
11. Red chilli Powder – 1 tsp
12. Turmeric Powder – 1/2 tsp
13. Coriander powder – 1 tsp
14. pepper powder – 1/2 tsp
15. Some Fried Onions & Cashew nuts
16. Cilantro leaves
    
17. Salt to taste
18. Water & Oil as required.

Method

• Marinate the fish pieces with the ingredients (11-14) i.e. Red chilli, turmeric, coriander, Pepper powders & salt to taste.
• Set it aside for at least half an hour.
• Now heat some oil and shallow fry the fish pieces.
• Take out the fish pieces and add Onions in the same pan, & saute till it turns golden brown.
• Now add the Ginger garlic paste, Curry leaves, green chillies, and Mix well.
• Add the chopped tomatoes and cook till it turns pulpy.
• Add the crushed fennel seeds to the above pulpy gravy.
• Now add the fried fish pieces and the coconut milk and salt, and cover & cook for around 5 mins (Make it into a semi gravy form). The gravy should now smell wonderful..!

Cooking Rice

• Half Cook the rice along with the whole garam masalas, and salt. The Rice should only be 70% done.
• Now once the gravy is done make a layers of the rice and the fish masala in a baking bowl.
• Garnish with coriander leaves, fried onions, and fried cashew nuts.
• Pre-heat the oven at 450F and cook the biryani for 20 mins (You can also cook it on stove top on a low flame.)
• Once cooked serve it with Cucumber Raita, and pickle…