Fish Biriyani | Meen Biryani

Fish Biriyani is a traditional styled authentic dish full of flavors and popularly served for special occasions in certain regions of Kerala. In Kerala Cuisine, a Biriyani is a must have main dish for all occasions. Without a rich Biriyani, a grand party would never be complete. You can spot exotic and very flavorful mutton/chicken biriyani dishes but fish biriyani is rare. A Fish Biriyani is an easy to prepare dish that is complete, wholesome and very filling too. Meen Biryani is one such dish prepared using basmathi or Jeerakasala rice. King Fish or any other fleshy fish without bones can be used for making Fish Biriyani. The perfect blend of marinated fish, aromatic rice and selected spices makes the dish lip-smackingly delicious. Meen Biriyani is unique and special with cooked rice and fish masala layered alternatively and cooked in Dum. This is a wholesome and nutritious dish served with raitha, papad and pickle. Fish biriyanis are preferred to meat dishes in recent trends.

Fish Biriyani is much preferred these days because fish is healthy to consume. You can try out the dish at home and do send me feedback. It is a rich and flavorful mix of rice, fish and essential spices. It is the marination part of the fish pieces that does the trick and so you should never skip on this. The easy, fast and tasty biriyani dish is simply yummy. Fish is nutritious and rich in vital nutrients required for your body. I got the recipe from a friend of mine and it was an instant hit. I pack the dish in lunch box too for my kid. He never gets tired of the dish and I make sure there are no bones. I reduce the chillies when kids are involved. Preparing rice with curry consumes much of your time. I feel Meen Biriyani is the best dish to prepare at home on weekends when your family is at home. You can explore a well detailed Fish Biriyani recipe here.

Fish Biriyani | Meen Biryani

Tasty and spicy prawn (or you can use kingfish)biryani

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Prep Time 45 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Kerala

Servings 6 people

Ingredients

  

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• 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 As reqd
• 1/2 cup Oil
• 4 tbsp Ghee
• 4 nos Onion big
• 4 nos Green chillies
• Ginger garlic paste - 1 tbsp
• 1 no Tomato big
• 1 cup Mint leaves chopped
• 1 cup Coriander leaves chopped
• 4 tsp Garam masala
• Salt As reqd
• 3 cups Basmati rice
• Salt As reqd
• 4 nos Cardamom Elakka
• 1 small Cinnamon Karugapatta
• 1 piece Bay leaf Vazhana ela
• 4 1/2 cups Water
• 50 gm Cashew
• 50 gm Raisins
• 3 nos Sliced onion
• 4 tbsp Ghee
• 1/2 tsp Pineapple essence optional
• 2 pinch Saffron soaked in 1/2 cup milk or water

Instructions

 

• 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.
• In the same oil used for frying fish, add sliced onion and split green chillies and saute it till the onion becomes light brown.
• Add ginger-garlic paste and fry for 2 mins.
• Add sliced tomato, 1/2 cup chopped mint leaves, 1/2 cup chopped coriander leaves, turmeric powder, garam masala and salt.
• Saute till the masala get mixed well.
• Add the fried fish along with little water and cook the curry in a medium flame until the gravy thickens and remove from fire. Keep it aside for layering.
• Wash and soak basmati rice for 2 hours and then drain it.
• 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 keep it aside.
• Add drained rice in this ghee, fry for 5 mins and add 4 and half cups of boiled water along with salt, cardamom, cinnamon and bay leaves.
• Cook till the rice is done and the water is evaporated completely.
• In a large heavy bottomed vessel, spread the fish or prawn masala first and layer the rice over it.
• Sprinkle the remaining 2 tsp garam masala over the top of the rice layer, sprinkle pineapple essence and saffron mixture.
• Put chopped mint and coriander leaves, fried cashews, raisins and spread it over.
• Cover it tightly with a lid and keep on low flame for 15 mins.
• Serve hot with salad, pickle and papad.
• Sprinkle the fried onions over the biryani while serving.

Tried this recipe?Let us know how it was!