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Main Course

Kerala Neymeen Biriyani | Fish Biriyani

Kerala Neymeen Biryani is a masterpiece that marries the delicate flavors of fish with the robust notes of biryani spices.

Ingredientsfor 4 servings

2 tbsp Ghee
4 nos Cardamom (Elakka)
4 Sticks Cinnamon (Karugapatta)
4 nos Cloves (Grambu)
4 nos Black peppercorns
1/2 cup Onion — sliced
Cooked Green Peas, a few — optional
3 cup Basmati rice
6 cup Boiled water
2 tsp Salt
1 tbsp Chilly Powder
1/2 tsp Garam masala
1/4 tsp Turmeric powder
1 tbsp Lemon juice
Required Salt
Cashew nuts(roasted
Raisins(Onakka munthiri)(roasted
1/2 Kilo King fish or seer fish
1 tbsp Chilly powder
1/2 tsp Turmeric powder
1 tsp Salt Adjust it
1 cup Oil
3 nos Onion — sliced
2 tbsp Ginger-garlic-green chillies paste
1 nos Tomato — chopped
1 tsp Garam masala powder
1 tbsp Curd
1/4 cup Thick coconut milk
1 cup Coriander leaves — chopped
2 tbsp Mint leaves — chopped
2 Tbp Ghee

Preparation

Step 1
Heat ghee in a pan. Add cardamom, cinnamon, cloves and black peppercorns. Stir them.
Step 2
Add onions and fry for 5 min.
Step 3
Add rice and stir for 5 min.
Step 4
Pour boiled water along with salt and cook till it done. Add few cooked green peas, mix and set aside.
Step 5
Marinate the drained fish slices in a mixture of the ingredients under marination. Keep fish pieces aside for 30 minutes. Fry the marinated fish pieces to a light golden colour.
Step 6
Heat the same oil used to fry the fish in a pan.
Step 7
Add sliced onions and fry on a low flame, till it becomes slightly brown.
Step 8
On medium heat, add ginger-garlic-green chilly paste and tomato.
Step 9
Stir it for 6 min.
Step 10
Add garam masala powder, curd, coconut milk, coriander leaves and salt and stir it for 5 min.
Step 11
Add fried fish pieces and reduce the flame.
Step 12
Cook till it starts to boil. take it off the heat and set aside.
Step 13
Get a deep bottomed vessel and layer rice and fish masala alternately.
Step 14
Pour 2 tbsp of ghee and tightly cover with a lid.
Step 15
Keep it on a very low flame for 10 min.
Step 16
Garnish with roasted nuts and raisins.
Step 17
We can use fish with not much bones like tuna, salmon, akoli.etc, but it will be tastier when we use king fish.:- Pour 2 tsp of pineapple essence or some small pieces of pineapple before putting the lid on. It will give a very nice smell:- YES! you can use prawns or chicken instead of fish. You can also use canned coconut milk or coconut powder.
Step 18
THANKU VERY MUCH FOR ALL YOUR COMMENTS.

Tip

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

Fish BiriyaniKerala Neymeen Biriyani

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Ingredientsfor 4 servings

2 tbsp Ghee

4 nos Cardamom (Elakka)

4 Sticks Cinnamon (Karugapatta)

4 nos Cloves (Grambu)

4 nos Black peppercorns

1/2 cup Onion — sliced

Cooked Green Peas, a few — optional

3 cup Basmati rice

6 cup Boiled water

2 tsp Salt

1 tbsp Chilly Powder

1/2 tsp Garam masala

1/4 tsp Turmeric powder

1 tbsp Lemon juice

Required Salt

Cashew nuts(roasted

Raisins(Onakka munthiri)(roasted

1/2 Kilo King fish or seer fish

1 tbsp Chilly powder

1/2 tsp Turmeric powder

1 tsp Salt Adjust it

1 cup Oil

3 nos Onion — sliced

2 tbsp Ginger-garlic-green chillies paste

1 nos Tomato — chopped

1 tsp Garam masala powder

1 tbsp Curd

1/4 cup Thick coconut milk

1 cup Coriander leaves — chopped

2 tbsp Mint leaves — chopped

2 Tbp Ghee

Preparation

Step 1

Heat ghee in a pan. Add cardamom, cinnamon, cloves and black peppercorns. Stir them.

Step 2

Add onions and fry for 5 min.

Step 3

Add rice and stir for 5 min.

Step 4

Pour boiled water along with salt and cook till it done. Add few cooked green peas, mix and set aside.

Step 5

Marinate the drained fish slices in a mixture of the ingredients under marination. Keep fish pieces aside for 30 minutes. Fry the marinated fish pieces to a light golden colour.

Step 6

Heat the same oil used to fry the fish in a pan.

Step 7

Add sliced onions and fry on a low flame, till it becomes slightly brown.

Step 8

On medium heat, add ginger-garlic-green chilly paste and tomato.

Step 9

Stir it for 6 min.

Step 10

Add garam masala powder, curd, coconut milk, coriander leaves and salt and stir it for 5 min.

Step 11

Add fried fish pieces and reduce the flame.

Step 12

Cook till it starts to boil. take it off the heat and set aside.

Step 13

Get a deep bottomed vessel and layer rice and fish masala alternately.

Step 14

Pour 2 tbsp of ghee and tightly cover with a lid.

Step 15

Keep it on a very low flame for 10 min.

Step 16

Garnish with roasted nuts and raisins.

Step 17

We can use fish with not much bones like tuna, salmon, akoli.etc, but it will be tastier when we use king fish.:- Pour 2 tsp of pineapple essence or some small pieces of pineapple before putting the lid on. It will give a very nice smell:- YES! you can use prawns or chicken instead of fish. You can also use canned coconut milk or coconut powder.

Step 18

THANKU VERY MUCH FOR ALL YOUR COMMENTS.