Fish dum Biriyani | Kerala meen biriyani

Ingredients: To marinate fish Fish – 1½ kg (I used Kingfish / Neymeen) Turmeric powder - ½ tbsp Red chilly powder - 1½ tbsp Pepper powder – ¼ tbsp Garam masala – ½ tbsp Ginger garlic paste - 1½ tbsp Salt For the rice Basmati rice – 1 kg Cinnamon - 1 Cardamom - 7 Cloves - 7 Star anise - 2 For the masala: Onion – 1 big (Finely chopped) Green chilly (Slit open) Curry leaves Ginger garlic paste - 1½ tbsp Turmeric powder - ¼ tbsp Red chilly powder - 1½ tbsp Pepper powder – ¼ tbsp Garam masala – ½ tbsp Tomato – 2 (Chopped) Curd – 3 tbsp (If it is not sour, add 1 tbsp lime juice also) Coriander leaves Mint leaves Salt To garnish: Cashew nut Raisins Fried onion Coriander leaves Mint Garam masala Ghee Coconut milk – Milk of ½ a coconut Cashew nut – 6 (Make a paste along with coconut) Steps: Make a thick paste out of turmeric powder, red chilly powder, pepper powder, garam masala, ginger garlic paste and salt adding some water. Marinate the fish pieces with this paste and let it rest for 1 hour. Heat oil in a pan and shallow fry the fish on medium flame. Fry 75% and remove. Bring water to boil to cook rice. Add whole spices and salt. Cover and boil for another 5 minutes. Add rice and cook uncovered. When the rice is 50% cooked, switch off and strain. Heat oil in a pan to prepare the masala. You may use the same pan used to fry fish. Add onion, green chilly, curry leaves and ginger garlic paste. When the onion becomes soft, lower the flame and add turmeric powder. Sauté till the raw smell goes away. Add red chilly powder and sauté till the raw smell goes away. Add garam masala and pepper powder. Add tomato and salt. Cover and cook on medium flame till tomatoes are done. Add fried fish to the masala. Cover and cook for 5 minutes. Add curd, coriander leaves and mint leaves. Switch off. To dum the biriyani, use a heavy bottomed pan. Add some ghee to the pan. Add a layer of fish masala followed by a layer of rice. Add a few spoons of cashew nut-coconut milk paste. Add some fried onions, cashew nuts, raisins, coriander leaves, mint leaves and ghee. Add a pinch of garam masala. Add a layer of rice followed by fish masala, rice, cashew nut-coconut milk paste, fried onions, cashew nuts, raisins, coriander leaves, mint leaves and ghee. Keep the lid upside down and add a thick layer of wheat flour dough around the rim of the lid. Don't add it on to the pan. Now close with the lid tightly. Switch on the flame and heat on high flame for 3 minutes. Remove. Heat a flat tawa on high heat. Place the dum pan on the tawa. Heat on a medium flame for 30 minutes (on the large burner). Loosen the wheat dough with a fork and open the lid. Serve and enjoy the fish biriyani. Notes: Any fish with fewer bones and thick flesh can be used. Pressure cooker chicken biriyani - http://y2u.be/UM8GS_ybdg4 Kozhikode style chicken dum biriyani - http://y2u.be/Pwx7l20ZcIY Pressure Cooker mathi Biriyani - http://y2u.be/v0Bv50RS-xE Pressure Cooker vegetable Biriyani - http://y2u.be/3IV_-UjhL1k Pressure Cooker Egg Biriyani - http://y2u.be/g9ZUASfCfJ4 Spicy Mutton Dum Biryani - http://y2u.be/IjmUuKv3sys Shrimp dum Biryani - http://y2u.be/n27yjBwVsxs Mia Kitchen Beginner's cooking channel - https://www.youtube.com/channel/UCvrKA2V99QpgpeS7UPIPA_Q Follow me on Facebook - https://www.facebook.com/MiaasKitchen/ Twitter - https://twitter.com/KitchenMia Mail me - [email protected] iOS App - https://itunes.apple.com/us/app/mia-kitchen/id1348204794 Android App - https://play.google.com/store/apps/details?id=xyz.appmaker.miakitchen