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Main Course

Easy Fish Biriyani (Meen Biryani)

Fish Biriyani is one of the most biriyani dish from North Kerala. It can be made with seer or any fleshy fish. The fish is marinated with spices and fried and then cooked with rice.

Ingredientsfor 6 servings

11/2 kg Basmati rice
2 kg King fish steaks
5 nos Onion 3 sliced for curry and 2 — for garnishing
1 tsp Turmeric powder
3 tbsp Chilly powder
2 nos Ginger sliced, medium size
Salt, to taste
3 tbsp Butter
20 nos Cashew nuts
Raisin Handful, Unakka munthiri
Curry leaves, a few
3 tbsp Oil
Ghee Little
Coriander and mint leaves, a few
Turmeric powder A pinch
Water to cook fish
Vanilla and pineapple essence, to taste

Preparation

Step 1
Heat butter in a big vessel and fry cashew nuts and raisins. Remove from ghee and set aside.
Step 2
Add two onions(sliced) and fry until the onions turn golden. Set aside and keep the ghee separate.
Step 3
Add 3 tbsp oil in another vessel and add chilly powder and ginger.
Step 4
Season with salt to your taste.
Step 5
Add king fish steaks(washed and drained) into this and Stir everything together thoroughly.
Step 6
Add little turmeric powder and pour some water. Stir everything together thoroughly and cover with a lid.
Step 7
Check occasionally at the beginning and frequently later as the water evaporates.
Step 8
Add coriander and mint leaves and cook until the water disappears.
Step 9
Keep the curry aside too.
Step 10
Boil water in another vessel(2 cups of water for 1 cup rice).
Step 11
Add rice (washed and kept for 10 minutes) into this and add a little salt. Give it a stir now and then.
Step 12
Once the rice became tender, drain it and keep for five minutes.
Step 13
Transfer cooked fish into another vessel with gravy and spread it on the bottom.
Step 14
Add half of the cooked rice, fried cashew nuts, raisins and onions on top of it.
Step 15
Make another layer with rest of the rice, raisins, cashew nuts and onions. Sprinkle little vanilla and pineapple essence on top of it.
Step 16
Finally sprinkle the left over butter on top of it and cover with a lid.
Step 17
Keep it on a slow flame for five minutes and turn the flame off after five minutes.
Step 18
Serve while still hot with raita or salad.

Tip

Soak the rice for at least 30 minutes before cooking — this ensures each grain cooks evenly and stays separate in the final dish.

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Ingredientsfor 6 servings

11/2 kg Basmati rice

2 kg King fish steaks

5 nos Onion 3 sliced for curry and 2 — for garnishing

1 tsp Turmeric powder

3 tbsp Chilly powder

2 nos Ginger sliced, medium size

Salt, to taste

3 tbsp Butter

20 nos Cashew nuts

Raisin Handful, Unakka munthiri

Curry leaves, a few

3 tbsp Oil

Ghee Little

Coriander and mint leaves, a few

Turmeric powder A pinch

Water to cook fish

Vanilla and pineapple essence, to taste

Preparation

Step 1

Heat butter in a big vessel and fry cashew nuts and raisins. Remove from ghee and set aside.

Step 2

Add two onions(sliced) and fry until the onions turn golden. Set aside and keep the ghee separate.

Step 3

Add 3 tbsp oil in another vessel and add chilly powder and ginger.

Step 4

Season with salt to your taste.

Step 5

Add king fish steaks(washed and drained) into this and Stir everything together thoroughly.

Step 6

Add little turmeric powder and pour some water. Stir everything together thoroughly and cover with a lid.

Step 7

Check occasionally at the beginning and frequently later as the water evaporates.

Step 8

Add coriander and mint leaves and cook until the water disappears.

Step 9

Keep the curry aside too.

Step 10

Boil water in another vessel(2 cups of water for 1 cup rice).

Step 11

Add rice (washed and kept for 10 minutes) into this and add a little salt. Give it a stir now and then.

Step 12

Once the rice became tender, drain it and keep for five minutes.

Step 13

Transfer cooked fish into another vessel with gravy and spread it on the bottom.

Step 14

Add half of the cooked rice, fried cashew nuts, raisins and onions on top of it.

Step 15

Make another layer with rest of the rice, raisins, cashew nuts and onions. Sprinkle little vanilla and pineapple essence on top of it.

Step 16

Finally sprinkle the left over butter on top of it and cover with a lid.

Step 17

Keep it on a slow flame for five minutes and turn the flame off after five minutes.

Step 18

Serve while still hot with raita or salad.