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–+ servings

Fish Biriyani | Meen Biryani

Tasty and spicy prawn (or you can use kingfish)biryani
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Prep Time 45 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Kerala
Servings 6 people

Ingredients
  

  • 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.
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