No,I’m not done with blogging and am very much alive here.I’ve been a little busy as my amma is also here with us now,i’m not doing much of cooking nowadays other than just helping her and taking the photos of the dishes that she cooks.
But i prepared this Fish Biriyani from Rp’S workshop on my amma’s birthday,and she was very much impressed by my cullinary skills.This was something which she hasn’t made yet,thanks dear RP for this simple and tasty dish.All the credit goes to you only.I didn’t get King Fish this time and so i used Perch Fillets,and I must say it tasted great.I can’t wait to try this with King fish again.
Here’s the recipe..
Fish fillets cut into small pieces – 1 and 1/2 pounds
Basmati Rice – 2 cups
Cinnamon (Karuva patta)- 1 inch piece
Cloves (Grambu)- 6
Cardamom (Elakka)- 4
Bay leaves (Karuva Ila) – 2
Chopped Onions – 3
Tomatoes chopped – 2
Grated Ginger – 4 tsp
Grated Gralic – 4 tsp
Green Chillies chopped – 6
Poppy seeds(Khus Khus) – 1 tbsp
Fennel seeds (Perumjeerakam)- 1/2 tsp
Cashewnuts – one handful
Raisins(Unakka munthiri) – 2 tbsp
Coriander powder – 3 tsp
Kashmiri Chilly powder/Paprika(Piriyan Mulaku podi) – 1 tsp
Turmeric powder – 1/2 tsp
Yogurt – 3/4 cup
Garam Masala powder- 1 tsp
Cilantro chopped(Malli Ila)– 1/2 cup
Mint leaves chopped(Pothina Ila)- 1/3 cup
Salt – to taste
Oil/ghee – as needed
For the marinade :
Kasmiri Chilly powder/Paprika – 1 tsp
Turmeric powder – 1/4 tsp
Pepper powder – 1/2 tsp
Salt – to taste
Make a smooth paste with all the ingredients for the marinade adding little water and keep it aside.
Add 1 tbsp lime juice to 2 cups of water and immerse the fish pieces in it for about 10 minutes,to reduce that fishy smell.Then take it out of the water and pat dry with tissue.Gently marinate the fish pieces in the prepared marinade for 30 minutes.
Powder the poppy seeds and fennel seeds in a coffee grinder or in a mortar-pestle.
Clean and soak the rice for 20 minutes and drain.Heat little ghee in a pan and lightly fry the rice ,cinnamon, cloves, cardamom and bay leaves for few minutes.Then add 3 and 3/4 cup of water,salt and 1 tbsp lime juice and allow it to cook on a medium heat.When it is cooked well,spread it on a flat surface.
Heat oil/ghee in a big pan and fry the cashewnuts and raisins,remove it and keep it aside.Now add the marinated fish pieces and shallow fry it until they turn brown and crispy.Add more oil if needed and fry the chopped onion until translucent,then add ginger,garlic and green chillies and saute it for 5-6 minutes.Add in coriander powder,turmeric powder, kashmiri chilly powder and the ground poppy seed-fennel seed mixture and fry for a while.Mix in yogurt and saute it until oil seperates.Add garam masala powder and salt,stir and add chopped tomatoes.Cook until tomatoes turn soft,and add fried fish pieces.Mix well and cook for 20-30 minutes in low heat,stirring in between.Finally add chopped coriander and mint leaves ,cook for 5 more minutes and remove from heat.
Preheat the oven to 300 degree.In a big flat oven proof container,spread half of the fish masala.Now add a layer of the rice.Again make a second layer with fish masala,and then rice.Top it with the fried cashews and raisins.Cover it with aluminium foil and bake for 20 minutes.Switch off the heat after 20 minutes and allow the biriyani to rest in the oven for another 30 minutes.Serve it with raita,pappadam and pickle.
Note :-If you have a pizza stone,you can keep the container on it,which is kept in the center of the oven.
Recipe courtesy : RP’s Workshop