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Fish Briyani – Malabar Style

Fish Briyani – Malabar Style
Fish Briyani – Malabar Style
  • Prep time
  • Cooking time
  • Serves5 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeBiryani, Homestyle Cooking, Indian, South Indian
  • Good for Lunch
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About this Recipe

Already I have shared a fish briyani in tamilian style, this time another style. Not only elder’s even kids love this briyani a lot, because of less spiciness. This Briyani has a delicious taste, attractive colour and a good fragrance. I too loved this briyani a lot, not miss my hubby – a Briyani Maniac loved this a lot. I have used parrot fish commonly known as Pachai Elimeen in Tamil. The fish with less bones best suits this briyani. A very simple and easy recipe, do not get scared referring to the list of ingredients. Let us move on to the recipe…

Ingredients & Quantity
  • Parrot Fish – 500 gm
  • Basmathi / Long grain Rice – 300 gm
  • Green chilies – 3 nos
  • Garlic – 5 cloves
  • Ginger – 1 “inch stick
  • Bay leaf – 2 nos
  • Star Anise – 3 nos
  • Cinnamon – 1 “inch stick – 2 nos
  • Cardamom – 4 nos
  • Cloves – 6 nos
  • Turmeric powder – 1 tsp
  • Chili powder – 2 tsp
  • Coriander powder – 4 tsp
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Ghee / Clarified butter – 2 tbsp
  • Fenugreek / Methi / Vendayam powder – ¼ tsp
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Yogurt / Curd – ½ cup
  • Cashew nuts – 10 nos
  • Coconut (grated) – 2 tbsp
  • Poppy seeds – 2 tsp
  • Oil – 2 tbsp
  • Salt to taste
How to cook?
  1. Clean and cut the fish into medium pieces. Wash and clean the rice, drain the water and keep it aside.
  2. Take ½ tsp of turmeric powder, chili powder, 2 tsp of coriander powder, fenugreek (methi/Vendayam) powder, salt and little oil in a wide mouth bowl. Mix it well by sprinkling little water, no lumps should be formed.
  3. Marinate the fish pieces in this masala for an hour. Peel and chop the onions into fine pieces. Chop the tomatoes, coriander leaves and mint leaves to fine pieces.
  4. Grind green chilies, garlic and ginger to fine paste by sprinkling water.
  5. Soak 6 nos of cashewnut in water for 10 mins, drain the water and blend it to fine paste with grated coconut and poppy seeds to a fine paste.
  6. In a wide bottomed vessel, bring the water to boil, add in a bay leaf, 2 star anise, 4 cloves, 1 cinnamon stick, and 2 cardamoms. Cover with the lid.
  7. Add in the rice to the boiling water and let it get 75 % cooked, drain the water and keep it aside.
  8. Heat oil in a griddle and shallow fry the fish, it should be 75 % fired. Remove it to the plate and keep it aside.
  9. Heat oil and ghee/clarified butter in another vessel, add in all the leftover spices, and wait until it crackle.
  10. Add in the coriander and mint leaves, cook until they turn dark green in color.
  11. Add in the onions along with green chilies paste and cook until the onion turns golden brown.
  12. Add in the turmeric powder, cumin powder along with salt and cook until the raw smell leaves off.
  13. Add in the tomatoes and cook until they turn mushy.
  14. Pour in the curd and cook for 5 mins.
  15. Pour in the ground cashew paste along with 2 cups of water, cover and cook until the raw smell goes off.
  16. Add in the fish pieces gently, cover and cook for few mins until the oil separates and floats on the sides.
  17. Take a heavy bottomed wide mouth vessel, spread the steamed rice like a bed. Pour the gravy along with fish pieces over the rice.
  18. Again spread the rice over the gravy and fish pieces. Again pour the gravy along with fish pieces.
  19. Again spread the steamed rice over the gravy. Sprinkle ½ cup of water over the rice.
  20. Cover it tightly with a lid or cover with the lid and place heavy weight over the lid, so that the steam should not escape. Keep in medium flame for 10 mins.
  21. Remove the lid and give a stir gently, be sure that the fish pieces should not be broken.
  22. Deep fry the leftover cashew nuts and top it over the briyani.
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