Malabar Fish Biryani
Ingredients
1 kg of seer fish or king fish
1 tsp Turmeric
A handful of coriander and mint leaves
2 tomatoes chopped
3 Onions (sliced)
2 tbsp of ginger garlic paste
20 green chillies coarsely ground
20 -- 50g of nuts and raisins
2 tbsp Zaiqa Malabar Biryani Masala
Salt to taste
1 Lime
1 cup Yogurt (curd) in which khus-khus
(poppy seeds) has been soaked & ground
2 tbsp Ghee
Oil as required
750 gms Short grained rice (zeera samba
rice or kaima rice) soaked in water for half hour
Whole spices (cinnamon, cardamom and
cloves))
1 cup fried onions (brishta)
1 pinch Saffron infused in 1 tbsp rose
water
Preparation
1. Marinate fish with a little
salt and haldi set aside for a while, Gently fry the fish on both sides set aside. Fry 2 onions till golden brown like brishta, also fry cashews and raisins. Set aside
2. Heat 4 tbsp oil, saute 2 onions
till translucent, add ginger and garlic paste saute well. Add coarsely ground
green chillies, tomatoes saute till done, add 2 tbsp Zaiqa Malabar Biryani Masala, Salt to taste, yogurt along with poppy seeds.
3. Add the coriander & mint
leaves gently place the fish in without letting it break allow to cook just till the flavours of the fish infuse into the gravy. Biryani masala is ready.
Rice – Heat 2 tbsp ghee or oil add in whole
garam masala, 1 sliced onion saute well not allowing to brown add in the soaked
small grain zeera samba rice fry for few minutes. Add required water, salt to
taste and cook on done, don’t overcook. It should be just done.
Final layering – Layer the masala, fish
pieces, rice with saffron soaked rose water, sprinkle little Zaiqa Malabar Biryani masala powder, fried onions and fried cashew raisin drizzle ghee. Cover and cook on dum for few mins for flavours to infuse.
