Fish Briyani รข???? Malabar Style
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Already I have shared a fish briyani in tamilian style, this time another style. Not only elderรขโฌโขs 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 รขโฌโ 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 recipeรขโฌยฆ
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Ingredients
- Parrot Fish รขโฌโ 500 gm
- Basmathi / Long grain Rice รขโฌโ 300 gm
- Green chilies รขโฌโ 3 nos
- Garlic รขโฌโ 5 cloves
- Ginger รขโฌโ 1 รขโฌลinch stick
- Bay leaf รขโฌโ 2 nos
- Star Anise รขโฌโ 3 nos
- Cinnamon รขโฌโ 1 รขโฌลinch stick รขโฌโ 2 nos
- Cardamom รขโฌโ 4 nos
- cloves รขโฌโ 6 nos
- Turmeric powder รขโฌโ 1 tsp
- Chili powder รขโฌโ 2 tsp
- Coriander powder รขโฌโ 4 tsp
- Coriander leaves รขโฌโ a handful
- Mint leaves รขโฌโ a handful
- Ghee / Clarified butter รขโฌโ 2 tbsp
- Fenugreek / Methi / Vendayam powder รขโฌโ รยผ tsp
- Onions รขโฌโ 3 nos
- Tomato รขโฌโ 1 รยฝ nos
- Yogurt / Curd รขโฌโ รยฝ cup
- Cashew nuts รขโฌโ 10 nos
- Coconut grated รขโฌโ 2 tbsp
- Poppy seeds รขโฌโ 2 tsp
- Oil รขโฌโ 2 tbsp
- Salt
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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 ยฝ 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 ยฝ 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.
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