Fish Biriyani Meen Biriyani മീൻ ബിരിയാണി

Fish Biriyani    Meen Biriyani

         Biriyani.………… With out biriyani………. it is difficult to think a celebration. This is a biriyani which is prepared by using fish - fish biriyani. Let's see how we can prepare this.....

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Serving Size:  2  Adults

Cooking Time: 60 Minutes

Preparation Time:  45  Minutes

For Garam masala

1. Cumin seeds – 1 tsp.

2. Cinnamon pieces -  2-3 pieces.

3. Bay leaf  1-2 pieces.

4. Cardamom seeds – 4-5 no.

5. Cloves – 5-6 no.

6. Mace – 2-3- no.

7. Nutmeg – 1

8. Fennel – 1 tsp.

9. Black cumin – I tsp. 

 For the Marinade and make masala

1. Onion -  2 no. chopped.

2. Garlic - 5 no (2 tsp).

3. Ginger - Small piece (1 tsp).

4. Coriander leaf.

5. Mint leaf.

6. Lemon - ½ piece( 1 tsp juice).

7. Curry leaves - 1 strip.

8. Green chillies - 2-3 no.

9. Coriander powder – ½ tsp.

10.Chilli powder - ½ tsp.

11.Turmeric powder - ¼ tsp.

12.Black pepper powder – ¼ tsp.

13.Ghee ( clarified butter)  - 50 gm.

14.Poppy seed paste – 1 tsp.( optional)

15.Tomato – 1 medium size.

16.Salt.

17.Water.

18. Fish – 500 gms.

19. Small pieces of fish for preparing stocking.

To prepare the Rice

1. Jeerakashala rice or  Basmathi rice  (jeerakashala rice is used in malabar Biryani preparation as the rice itself has a special flavour)  -  500g (2 cup).

2. Water -1 1/2  cups.

3.  Ghee  - 2  tbsp.

4.  Cinnamon Pieces  - 2-3 pieces

5.  Cardamom  - 3- 4 nos.

6.  Curry Leaves - 3stalks.

7.  Cloves - 4  nos.

For Garnishing

2.     Roasted Cashew Nuts -10gm.

3.     Roasted Raisins - 10 gm.

4.     Roasted Onion -  1  no.

Method of Preparation

a.     Preparation of biriyani powder.

Dry roast all the ingredients for biriyani masala, cool it and prepare powder. 

b.    Preparation of Garnishing items 

        Heat  ghee in a pan. Deepfry the cashew nut and raisins. In the remaining oil fry the onions until golden brown. 

c.      Prepration of fish.

1. Wash and clean the fish pieces.

2. Mix together turmeric powder, chilli powder, black pepper powder,  garlic paste, ginger past lime juice and salt mix it well and make a paste. Apply this masala over the fish.  Keep aside for 1/2 an hour.

3. Heat oil in a pan, shallow fry the fish pieces and keep it aside.

4. Heat oil in a pan. Add ginger paste,  garlic paste, green chilies and fry well, then add tomato curry leaves, coriander leaves and mint leaves.

5. Stir well, add turmeric powder and garam masala.

6. You can also add cashew nut paste to it.

7. Put fried fish to it and cook it in a low flame for 3- 5 mins.

d.    Preparation of fish stockings.

In a wide pan, take Cinnamon pieces ( 2-3 pieces), Cardamom seeds ( 4-5 no.), Cloves ( 5-6 no.), some onions and fish pieces for stocking. Add water and boil it. Keep it aside. This stocking is used for preparing rice.

e.      Prepration of rice ( ney choru).

1. Heat clarified butter in pan. Add cinnamon, cardamom, curry leaves and cloves. Add washed and cleaned rice. Stir well until the water gets evaporates. Add the stockings to rice. When water comes to a boil, turn flame to low and cover pan. Cook on low flame till the entire water absorbed. The rice is done. 

f.       Dum procedure 

1.Take a pan, spread ghee on the bottom of the pan, evenly spread 1/2 of the rice, Spread fish masala which we alredy prepaered. the rice evenly spread over the chicken masala.

2. Sprinkle fried onions, coriander leaves, cashews and raisins over it. Spread the remaining rice and sprinkle garnishing items.

3. Close the vessel and seal the edges of the lid.

4. Leave it on the gas stove on low flame .Traditionally u put coal on top of then biriyani vessel as heat has to come from both sides. Do this for almost 20 mints.

5. Open the lid and combine well .Yummy Fish biriyani is ready to serve.

6.Garnish the top with a boiled egg cut in four pieces, roasted cashews and raisins.

7.For best taste serve it with raita, dates pickle, coconut chammanthi.