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–+ servings

Easy Fish Biriyani (Meen Biryani)

Fish Biriyani is one of the most authentic 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.
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Prep Time 1 hour
Total Time 1 hour
Cuisine Kerala
Servings 6 people

Ingredients
  

  • 1 1/2 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 As reqd
  • 3 tbsp Butter
  • 20 nos Cashew nuts
  • Raisin Handful, Unakka munthiri
  • Curry leaves Few
  • 3 tbsp Oil
  • Ghee Little
  • Coriander and mint leaves Few
  • Turmeric powder A pinch
  • Water to cook fish
  • Vanilla and pineapple essence As reqd

Instructions
 

  • Heat butter in a big vessel and fry cashew nuts and raisins. Remove from ghee and keep aside.
  • Add two onions(sliced) and fry until the onions turn golden. keep it aside and keep the ghee separate.
  • Add 3 tbsp oil in another vessel and add chilly powder and ginger.
  • Add salt as required
  • Add king fish steaks(washed and drained) into this and mix well.
  • Add little turmeric powder and pour some water. Mix well and cover with a lid.
  • Check occasionally at the beginning and frequently later as the water evaporates.
  • Add coriander and mint leaves and cook until the water disappears.
  • Keep the curry aside too.
  • Boil water in another vessel(2 cups of water for 1 cup rice)
  • Add rice (washed and kept for 10 minutes) into this and add a little salt. Stir occasionally.
  • Once the rice became tender, drain it and keep for five minutes.
  • Transfer cooked fish into another vessel with gravy and spread it on the bottom.
  • Add half of the cooked rice, fried cashew nuts, raisins and onions on top of it.
  • Make another layer with rest of the rice, raisins, cashew nuts and onions. Sprinkle little vanilla and pineapple essence on top of it.
  • Finally sprinkle the left over butter on top of it and cover with a lid.
  • Keep it on a slow flame for five minutes and turn the flame off after five minutes.
  • :-Serve hot with raita or salad
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