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Main Course

Fish Biriyani | Meen Biryani

A slow-assembled prawn biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.

Ingredientsfor 6 servings

1 kg King Fish/Prawns
1/2 tsp Turmeric powder
1 tbsp Pepper powder
1 tbsp Chilli powder
Garam masala half teaspoon
1 tsp Lime juice
Salt, to taste
1/2 cup Oil
4 tbsp Ghee
4 nos Onion big
4 nos Green chillies
Ginger garlic paste - 1 tbsp
1 nos Tomato big
1 cup Mint leaves — chopped
1 cup Coriander leaves — chopped
4 tsp Garam masala
Salt, to taste
3 cup Basmati rice
Salt, to taste
4 nos Cardamom (Elakka)
1 small Cinnamon (Karugapatta)
1 piece Bay leaf (Vazhana ela)
41/2 cup Water
50 g Cashew
50 g Raisins
3 nos Onion — sliced
4 tbsp Ghee
1/2 tsp Pineapple essence — optional
2 pinch Saffron — soaked in 1/2 cup milk or water

Preparation

Step 1
Marinate the fish slices with a mixture of turmeric powder, pepper powder, chilli powder, garam masala powder, lime juice and salt and fry it in oil.
Step 2
In the same oil used for frying fish, add sliced onion and split green chillies and cook it, stirring till the onion becomes light brown.
Step 3
Add ginger-garlic paste and fry for about 2 minutes.
Step 4
Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.
Step 5
Cook until the masala get mixed well.
Step 6
Add the fried fish along with little water and cook the curry in a medium flame until the gravy thickens and remove from fire. Set aside for layering.
Step 7
Wash and soak basmati rice for 2 hours and then drain it.
Step 8
Heat 4 tbsp of ghee in a heavy bottomed pan and fry cashew and raisins and remove it from the ghee.Then fry the sliced onion till it is golden brown and crispy and set aside.
Step 9
Add drained rice in this ghee, fry for about 5 minutes and add 4 and half cups of boiled water along with salt, cardamom, cinnamon and bay leaves.
Step 10
Cook till the rice is done and the water is evaporated completely.
Step 11
In a large heavy bottomed vessel, spread the fish or prawn masala first and layer the rice over it.
Step 12
Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle pineapple essence and saffron mixture.
Step 13
Put chopped mint and coriander leaves, fried cashews, raisins and spread it over.
Step 14
Cover it tightly with a lid and keep on low heat for about 15 minutes.
Step 15
Serve while still hot with salad, pickle and papad.
Step 16
Sprinkle the fried onions over the biryani while serving.

Tip

Seal the pot with dough or a tight-fitting lid during dum cooking. No steam should escape, or the rice will dry out.

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Ingredientsfor 6 servings

1 kg King Fish/Prawns

1/2 tsp Turmeric powder

1 tbsp Pepper powder

1 tbsp Chilli powder

Garam masala half teaspoon

1 tsp Lime juice

Salt, to taste

1/2 cup Oil

4 tbsp Ghee

4 nos Onion big

4 nos Green chillies

Ginger garlic paste - 1 tbsp

1 nos Tomato big

1 cup Mint leaves — chopped

1 cup Coriander leaves — chopped

4 tsp Garam masala

Salt, to taste

3 cup Basmati rice

Salt, to taste

4 nos Cardamom (Elakka)

1 small Cinnamon (Karugapatta)

1 piece Bay leaf (Vazhana ela)

41/2 cup Water

50 g Cashew

50 g Raisins

3 nos Onion — sliced

4 tbsp Ghee

1/2 tsp Pineapple essence — optional

2 pinch Saffron — soaked in 1/2 cup milk or water

Preparation

Step 1

Marinate the fish slices with a mixture of turmeric powder, pepper powder, chilli powder, garam masala powder, lime juice and salt and fry it in oil.

Step 2

In the same oil used for frying fish, add sliced onion and split green chillies and cook it, stirring till the onion becomes light brown.

Step 3

Add ginger-garlic paste and fry for about 2 minutes.

Step 4

Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.

Step 5

Cook until the masala get mixed well.

Step 6

Add the fried fish along with little water and cook the curry in a medium flame until the gravy thickens and remove from fire. Set aside for layering.

Step 7

Wash and soak basmati rice for 2 hours and then drain it.

Step 8

Heat 4 tbsp of ghee in a heavy bottomed pan and fry cashew and raisins and remove it from the ghee.Then fry the sliced onion till it is golden brown and crispy and set aside.

Step 9

Add drained rice in this ghee, fry for about 5 minutes and add 4 and half cups of boiled water along with salt, cardamom, cinnamon and bay leaves.

Step 10

Cook till the rice is done and the water is evaporated completely.

Step 11

In a large heavy bottomed vessel, spread the fish or prawn masala first and layer the rice over it.

Step 12

Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle pineapple essence and saffron mixture.

Step 13

Put chopped mint and coriander leaves, fried cashews, raisins and spread it over.

Step 14

Cover it tightly with a lid and keep on low heat for about 15 minutes.

Step 15

Serve while still hot with salad, pickle and papad.

Step 16

Sprinkle the fried onions over the biryani while serving.