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July 19th, 2009 admin Finally, I have made it to the Golden Number 100 !!! This is my 100th post excluding all the Pages and Outdated Posts that I removed. Long way to go… Happy that I made it to the 100th post before the first anniversary of Kerala Recipes There’s a small Restaurant in Chennai known as “Safari” and their Fish Biryani is simply superb. The fish is tender and spicy. It is definitely not fried in oil; probably steamed with rice and masalas. Their fish biriyani doesn’t have lot of masalas unlike the other Biriyanis but it simply tastes excellent. They also include curry leaves and coconut milk which impart a fine taste to the Biriyani. Ever since, I have tried different recipes for Fish Biriyani but none have got close to the Safari Fish Biriyani. Later on, I read about boiling fish instead of frying it in oil. I tried this method and it was good though it is nothing compared to Safari’s Fish Biriyani. So here goes my recipe for a Simple and Tasty Fish Biriyani made by cooking fish separately.
Kerala Fish Biriyani This recipe serves 4 people. Ingredients 1. Long grain Basmati rice – 2 cups 2. Onions, thinly sliced – 2 medium sized 3. Tomatoes, chopped – 2 large
if needed so that the rice doesn’t stick together. Heat a big non stick pan or wok and add 2-3 tablespoons of oil or ghee. 2. Lemon Juice – Squeezed from Half of 1 small lemon 18. Green Chillies. Add onions and saute till they are translucent. Turmeric Powder – 1/4 tsp Fish Masala Powder – 1 tbsp Chilly Powder – 1 tsp (Alter according to your Spice tolerance) Pepper Powder – 1/2 tsp Ginger Paste – 1 tsp Garlic Paste – 1 tsp Lemon Juice – 1 tbsp Salt – to taste Method 1. The biryani masala will impart a good aroma to the rice. slit – 3 5. Kashmiri Chilly Powder – 1 tsp (Alter according to your Spice tolerance) 13. 8. 2. 5. bay leaves. 6. chopped – 1/4 cup 11. 4. Garlic Paste – 1 tsp 10. Turmeric Powder – 1/4 tsp 14. Refrigerate it for 30 minutes. 6. Soak Basmathi rice in water for 30-40 minutes.4. Ginger Paste – 1 tsp 9. Boil the Basmati rice in at least 6-8 cups of water with a little salt. 8. Thick Coconut Milk – 1 Cup 17. 3. transfer the marinated fish to a deep pan. 5. Add salt and cook for 10 minutes on medium flame. Biriyani Masala Powder – 1 to 2 tsp 16. 7.to taste 19. curry leaves. 1 tsp ginger paste and 1 tsp garlic paste along with some salt and saute for a few minutes. Fish Masala Powder – 1 tbsp 15. Drain the water completely from the cooked fish fillets and keep it aside. 1/2 tsp biryani masala and 1 tsp oil. chopped – 1/4 cup 12. Add the slit green chillies. Mint leaves. 7. Curry Leaves – A sprig 8. 3. Cilantro. Add little water so as to just cover the fish fillets. till each grain is separate and almost cooked but not fully cooked. Meanwhile. Bay leaves – 2 7. . Salt. Drain excess water if any and keep it aside. Clean the fish fillets and marinate it using the ingredients mentioned above. Add more water. Ghee/Cooking oil – As required For Marinating the Fish 1. 4. Boneless Fish Fillets (cut into medium sized pieces) – 1 lb (I used Tilapia though it’s better to use King Fish) 6.
Uncover and mix gently till the rice is evenly coated with the masala. Sprinkle lemon juice. add the chopped tomatoes. You can grind the following ingredients at home:1. 6. Allow it to simmer for a while. 8.4 Cinnamon stick (Patta/Karukapatta) – 4 pieces of 1” inch length each Nutmeg (Jaathikka) – 1/2 tsp grated Mace (JaathiPoo) – 1 Star Anise (Thakkolam/Nakshathra Poo) – 2 Fennel seeds (Perinjeerakam) – 2 tsp Cumin seeds (Jeerakam) – 1 tsp Bay Leaves (Karuva Ela) – 4 . Cardamom. 15. Turmeric. 9. Aniseed. Add 1 cup of thick coconut milk and mix well. the fish pieces will end up getting crumbled. Cumin. Now add 1 tsp of biriyani masala powder. Cloves (Gramboo) – 10 Green Cardamom (Elakka) . the ingredients of such ready made masala powders would be the following: Coriander. Cinnamon. 5. 13. 10. 2. Bay Leaf. But. Add the cooked fish fillets to the masala gravy and mix gently or better swirl the pan. Cloves. 14. preheat to 300 degree F. I prefer using home made ground Biryani masala. 16. Generally. you can use any good biriyani masala powder which is readily available like Eastern Biriyani Masala. Cook till the tomatoes are pulpy and mashed. 1 tsp kashmiri chilly powder and 1/4 tsp turmeric and saute for a minute. Layer it with cooked rice and the fish masala alternatively. if you are using an oven. Cover and bake for 25-30 minutes. Next. 4.9. 11. Biriyani Masala Ingredients If you are in a hurry. Cover and cook for 5-7 minutes and keep the masala gravy aside. Heat 1 tbsp ghee in another heavy pan. The Fish Biriyani is ready to served hot with Raitha. Nutmeg. 12. Salt. Chilly. 17. 3. Black Pepper. chopped cilantro and mint leaves and mix well. 1 tbsp fish masala powder. If you mix too much. 7. Cover with a tight lid and cook on very low flame for 10 minutes. Alternatively.
2. Instead. Ingredients For the Rice 1. Baking Biriyani is always fool proof and the rice remains separate and fluffy.Kerala fish briyani November 25th. 4. I prefer to bake my Biriyani in the oven. Spicy Fish Biryani You can check out my previous recipe for Fish Biriyani here. So. 2009 admin Here is another recipe for Fish Biriyani. the fish is cooked in a spicy Biriyani Masala Gravy and then baked along with rice. 5. 3. I have not fried the fish fillets in this recipe. Long grain Basmati rice – 2 cups Oil – 1 tsp Biriyani Masala Powder – 1/2 tsp Water – as required Salt – to taste . I have used King Fish (Ney Meen) for this Biriyani. it will not break as long as you are using thick fish fillets. Even if the fish is not fried in oil. I tried making Fish Biriyani in a Pressure Cooker but it ended up being mushy.
Yogurt – 1 Cup 18. Lemon Juice – 2 tbsp 19. Raisins – 1/4 cup 21. 4. chopped – 1/4 cup 10. Home Made Biriyani Masala Powder – 1 to 2 tsp 17. 6. Garlic Paste – 1 tbsp 13. Diced Tomatoes – 2 large 3. King Fish or Seer Fish Slices (Medium Sized) – 1 lb (Around 8 pieces) 2. chopped – 1/4 cup 11.For the Biriyani Masala Gravy 1. Fennel Seeds – 1/2 tsp 7. 5. Cashew Halves – 1/4 cup 20. I used Eastern Fish Masala Powder) 16. Kashmiri Chilly Powder – 1 tsp 14. Salt. Curry Leaves – A sprig 9. Cloves – 4 6. Turmeric Powder – 1/2 tsp Fish Masala Powder – 1 tbsp Chilly Powder – 1 tsp Pepper Powder – 1/2 tsp Coriander Powder – 1 tsp Ginger Paste – 1 tbsp Garlic Paste – 1 tbsp Lemon Juice – 1 tbsp Salt – to taste . Slit Green Chillies – 4 4. Bay leaves – 2 8. 9. Lemon Juice – 1 tbsp For Marinating the Fish 1. Cinnamon – 1″ piece 5. Turmeric Powder – 1/4 tsp 15. 7. 2. Ghee/Cooking oil – As required For the Fish 1. Ginger Paste – 1 tbsp 12. Fish Masala Powder – 2 tbsp (Any brand.to taste 22. Cilantro. Thinly sliced Onions – 2 medium sized 2. Mint leaves. 3. 8.
Drain excess water and keep the rice aside. 14. Keep the masala gravy aside. 12. 7. This will remove any unwanted smell from the fish. 4. 9. 3. Boil the Basmati rice in atleast 6-8 cups of water with a little salt. Add the slit green chillies. chopped cilantro and mint leaves. 6. Saute until the onions begin to brown. 10. 11. 1 tsp kashmiri chilly powder and 1/4 tsp turmeric and saute for a minute. Allow it to simmer for a while. till each grain is separate and 3/4 cooked but not fully cooked. add the chopped tomatoes and cook till the tomatoes are pulpy and mashed. Add more water. Cover and cook on medium heat for around 10 minutes. 1/2 tsp biryani masala and 1 tsp oil. 1 tbsp fish masala powder. curry leaves. Then add onions and saute till they are translucent. if needed so that the rice doesn’t stick together. 5. . Reduce heat and add 1-2 tsp of biriyani masala powder. Soak Basmathi rice in water for around 45 minutes to 1 hour. Blend 1 cup of yogurt with little water and add it to the pan along with salt and mix well. 13. Clean the king fish fillets thoroughly and soak it in water along with 1 tbsp lemon juice for around 10 minutes. Fry cashews and raisins until the cashews are lightly brown and the raisins become plump. cinnamon. 2. Add the ginger and garlic paste and fry for a minute. Saute for 2 minutes. Make a marinade using the above ingredients and rub it nicely on the fish slices. 8. bay leaves and cloves. Heat a big non stick pan or wok and add 3 tablespoons of oil or ghee. Add the marinated fish fillets to the masala gravy and mix gently. Next. Refrigerate it for 30 minutes.Kerala Fish Biriyani Method 1. Throw in fennel seeds. Keep aside.
Here is the recipe for home made ground Biryani masala . Biriyani Masala Ingredients If you are in a hurry. Nutmeg. It’s best to keep the biriyani for at least 4 hours before serving so that all flavors are absorbed. Meanwhile preheat oven to 350 degree F. Generally. Cover with an aluminuim foil and bake for 30 minutes. Bay Leaf. Cardamom. Cinnamon. Cloves. Serve the Fish Biriyani with Raitha. the ingredients of such ready made masala powders would be the following: Coriander. Aniseed. Garnish with fried cashews and raisins. Turmeric. Sprinkle lemon juice in between. You can make Biriyani Maslaa at home. Apply some ghee or oil on a baking dish. Layer it with the semi cooked rice and the fish masala gravy alternatively. Pickle and Pappad. Salt. 16. 17. Chilly. Cumin. you can use any good store bought biriyani masala powder which is readily available like Eastern Biriyani Masala. 18. Black Pepper.15.
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