This magnificent dish of yore is one that is fit for a king.
Succulent King Fish preferred, marinated in the choicest of spices and herbs and added to the most fragrant of rice makes this a meal to feast upon.
Epically flavourful and delicious and rich, Biriyani has long since been the epitome of every Sunday afternoon lunch. Enjoy with your family this variant that comes to you from the coasts of the Kerala subcontinent.In a rather interesting twist on the usual Chicken classic, this Biriyani derives it's origins purely from the South Indian, with flavours reminiscent of traditional Kerala style.
The fish spiced separately, with ample room for all the flavours to be accomodated, the dish builds upon the very essence of freshness derived in it's exquisite palate.
Choose from a variety of long or short grained basmathi or white rice to render this dish with perfection, bringing about a harmonious blend of richness and texture.
Enjoy hot served up with some cool onion and chilli raitha, lime pickle and green chutney to complete the dish into a beautiful tribute to your long and busy week.
Go on, take the time and enjoy this delicious masterpiece with your family which will have you drooling for more.
Garnish with coriander and caramelized onion to add some richness and volume, it will surely leave you content.
Ingredients
- 1 kg fish fillets-cut into 1.5 " cubes
- 2 Tbsp oil
- 1 cup onions-grated
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 Tbsp coriander powder
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1.5 tsp salt
- 1 cup hung yogurt
- 1 cup coriander leaves-chopped
- Green chillies to taste-finely chopped
- 1 tsp biryani masala
- 1/3 cup browned onions
For the Rice: - 2 cup rice-cleaned and washed
- 2 tsp oil
- 4 cloves
- 4 peppercorns
- 1 cinnamon-broken
- 4 green cardamoms
- 1 tsp salt
- 3 cups hot water
- Saffron or color mixed in 1 cup warm milk
Method
- Heat oil and add cumin seeds.
- When they splutter, add onions and ginger-garlic pastes.
- Stir fry till fat separates.
- Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates.
- Mix in the fish and cook over high heat till opaque.
- Mix in the browned onions, coriander, green chillies and biryani masala.
- To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms.
- When they darken a bit, add rice, water and salt.
- Mix well and cook till rice is tender but still holds its shape.
- To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture.
- Keep in an oven or over low heat, over a tawa for about 15 minutes.
- Mix to break up the layers and serve.
