Thalasherry Fish Biryani (Kerala Style/Malabar style)

For Rice :

Basmati rice : 2 cups

Water : 4 cups

Cloves : 4 nos

Cardamom pods : 3-4 nos

Cinnamon stick : 1 inch piece

Bay leaves : 1-2

Onion : 1 finely, sliced

Lemon juice : 1 tsp

Salt to taste

For Marinating Fish :

King Fish (skinless, boneless cubes : 1/2 kg

Red chilly powder : 1-2 tsp

Turmeric powder : 1/2 tsp

Fennel seed/Sauf powder : 1/2 tsp

Lime juice : 1/2 tsp

Salt to taste

Oil for frying shallow frying

For  Masala

Onion : 4 long thin slice

Tomato : 2 long thin slice

Green chillies :6-8nos

Ginger : 2 inch

Garlic : 8-10 cloves

Red chilli powder : 1 -2 tsp

Coriander powder : 2 tbsp

Turmeric powder : 1/4 tsp

Fennel seed powder / sauf powder 1tsp

Briyani Masala : 1 tsp or any garam masala

Mint leaves : 1/4 cup

Corainder leaves: 1/2 cup

Lime juice : 1 tsp

Oil : 2 tbsp

For Garnishing :

4-5tbsp oil

Onion : 1/2 cup long slice

Mint  leaves – Chopped

½ tsp – Biryani masala/ Garam masala

Saffron in ½ cup of warm milk.

Method:

1. Clean the fish and  make a wet marinate with above mentioned marinate ingredients; apply it on fish  and keep it aside.

2. Make a paste of garlic and, ginger.

3. Heat Oil in the frying pan and shallow fry the fish flipping both the sides. When done keep it aside.

4. In same frying pan, add thinly sliced onion and green chilli to left over oil and saute until it is translucent, add the ginger and garlic paste, saute until brown color,add tomatoes,saute for few seconds,now add chopped coriander leaves and mix well.

5. Add  Turmeric powder, red chilli powder,coriander powder, Biryani masala/ garam masala and salt to taste and cook till done.

6. If the masala is too dry add some water and when it blends well with the masala, add fried fish and mix well, take care to be gentle and not break the fish pieces,

7. Cover & Cook on low flame for about 5mins and wait till oil starts to separate and adjust salt.

Cooking the Rice

1. Wash the rice and leave aside.

2. Heat  oil in the pan, add sliced onions, all spices and saute for few mins; now add the drained rice and saute till rice combines well with all spices. Add double the quality of Hot water and bring to boil, add lime juice, simmer and cook till water drains.

 

Preparing for Garnish

1. Heat oil and fry the thinly sliced onion till golden  and crisp.
2. Add finely chopped mint, lime juice and garam masala/biryani masala to the fried onions.

Layering of Biryani:

1.   Take a pan or pot, take half  of the fish masala and  spread it as the first layer.  On the masala spread half of  the cooked rice, than spread a layer of garnish and sprinkle some saffron milk. Repeat the process for the next layer.

2. You can also keep the pot or pan on an iron tava instead of keeping it on direct flame. This will avoid the masala getting burnt.

3. Close and cook on low flame with tight lid for 10-15mins.