Fish Briyani – Malabar Style
About Fish Briyani - Malabar Style
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…
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Recipe Time & More
Ingredients
- 500 gm Fish (parrot)
- 300 gm Basmati Rice (long grain)
- 3 Green Chillies
- 5 cloves Garlic
- 1 stick Ginger (1 inch)
- 2 Bay Leaf
- 3 Star Anise
- 1 stick Cinnamon (1 inch)
- 4 Cardamom
- 6 Cloves
- 1 tsp Turmeric Powder
- 2 tsp Chili Powder
- 4 tsp Coriander Powder
- a leaves Coriander
- a leaves Mint
- 2 tbsp Clarified Butter (or ghee ghee)
- 1/4 tsp Fenugreek (or methi vendayam powder)
- 3 Onions
- 1 Tomato
- 1/2 cup Yogurt (or curd)
- 10 cashews
- 2 tbsp Coconut (grated)
- 2 tsp Poppy Seeds
- 2 tbsp Oil
- 1-2 tsp Salt (or as per taste)
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Instructions
- Clean and cut the fish into medium pieces. Wash and clean the rice, drain the water and keep it aside.
- 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.
- 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.
- Grind green chilies, garlic and ginger to fine paste by sprinkling water.
- 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.
- 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.
- Add in the rice to the boiling water and let it get 75 % cooked, drain the water and keep it aside.
- Heat oil in a griddle and shallow fry the fish, it should be 75 % fired. Remove it to the plate and keep it aside.
- Heat oil and ghee/clarified butter in another vessel, add in all the leftover spices, and wait until it crackle.
- Add in the coriander and mint leaves, cook until they turn dark green in color.
- Add in the onions along with green chilies paste and cook until the onion turns golden brown.
- Add in the turmeric powder, cumin powder along with salt and cook until the raw smell leaves off.
- Add in the tomatoes and cook until they turn mushy.
- Pour in the curd and cook for 5 mins.
- Pour in the ground cashew paste along with 2 cups of water, cover and cook until the raw smell goes off.
- Add in the fish pieces gently, cover and cook for few mins until the oil separates and floats on the sides.
- Take a heavy bottomed wide mouth vessel, spread the steamed rice like a bed. Pour the gravy along with fish pieces over the rice.
- Again spread the rice over the gravy and fish pieces. Again pour the gravy along with fish pieces.
- Again spread the steamed rice over the gravy. Sprinkle ½ cup of water over the rice.
- 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.
- Remove the lid and give a stir gently, be sure that the fish pieces should not be broken.
- Deep fry the leftover cashew nuts and top it over the briyani.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 523kcal | Carbohydrates: 64g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 642mg | Potassium: 692mg | Fiber: 6g | Sugar: 6g | Vitamin A: 475IU | Vitamin C: 14mg | Calcium: 132mg | Iron: 3mg
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Madraasi Deepa
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This looks so good! Can’t wait to cook it.
Such a flavorful dish! Can’t wait to taste it.
What a flavorful dish! Thanks for sharing.