Fish Biriyani Kerala Style | Fish Dum Biriyani

Oh yes this is the right time to share spicy biriyani.Do you know how to make delicious biriyani. Always I think early days biriyani is a heavy food and very difficult to make. Nothing to worry about biriyani. I think now I am an expert to make dum biriyani. I make this biriyani with king fish,also known as aiykoora and in malayalam it is called Neymeen.

Actually I dont like more oily biriyani.So I used a little ghee for biriyani. Long grain rice or basmathi rice is good for biriyani.Biriyani requires a lot of ingredients.So all of us really lazy to make biriyani.Actually biriyani is a mixture of rice with masalas. Nothing more to say let us know how to make it..

Ingredients required for biriyani.
For gravy:

1. Onion-3 numbers,chopped.
2. Ginger and garlic-1 tablespoon crushed each.
3. Green chillies-4 numbers slitted into two.
4. Tomato-1 big sliced.
5. Curry leaves-2 springs.
6. Yogurt-1 tablespoon.
7. Turmeric powder-1/4 teaspoon.
8. Red chilli powder-1/4 tablespoon.
9. Garam Masala powder-1 teaspoon.
10. Salt-as needed.
11. Oil as required.

For marination:

1. Fish-King fish(Ney meen) Cleaned cut into medium pieces half kg.
2. Salt-a teaspoon.
3. Red chilli powder-1 teaspoon.
4. Turmeric powder-1/4 teaspoon.
5. Fennel powder/Perum jeerakapodi-1/4 teaspoon.

For Rice:

1. Basmathi rice/Long grain rice-2 1/2 cups.
2. Lemon juice-juice of 1 lemon.
3. Fennel seeds-1/2 teaspoon.
4. Cinnamon-2 inch piece.
5. Clove-4 numbers.
6. Cardamom-4 numbers.
7. Bay leaf-2 numbers.
8. Water as required.
9. Salt as required.

Other Ingredients:

1. Ghee-3 tablespoons.
2. Cashew nuts-15 numbers.
3. Raisins-15 numbers.
4. Onion-1 small thinly sliced.
5. Coriander leaves-Finely chopped,3 tablespoon.
6. Puthina leaves/Mint leaves-chopped.

Method of making biriyani:

Preparation of rice:

1. Wash rice and soak them for 15 minutes.Drain it and keep aside.
2. Boil water in a large deep bottomed pan.Add in lemon juice,fennel seeds,cloves,cinnamon,cardamom,bay leaf into it.Put the soaked rice into it.
3. Cover it and cook.(Water should be more than double of rice.)
4. When rice 3/4 cooked turn off the flame and drain water.Keep aside.

Preparation of gravy:

1. Heat oil in a pan and shallow fry fish  pieces.Keep aside.
2. Heat oil in another pan,add in ginger garlic saute for 2 min,Add in onion saute for 3 min.Add in green chillies,curry leaves,tomato, Salute for few minutes.
3. Add in all spice powders into it.Turn the flame to simmer.
4. Add in curd and saute well.Then slowly put fried fish to it.Do not break them just coat masala to it.

Gravy for biriyani is ready.
Making topping for biriyani:

1. Heat ghee in a pan fry cashewnuts and raisins .
2. Then fry slice onion in the same pan by adding little oil to it.

Next step is to combine these rice and gravy.
Combination or process of Dum:

1. Take your biriyani pot,you can use non stick biriyani pot or any other type.but it must be deep bottomed.
2. Apply some ghee at the bottom,spread it.Put half of fish and masala gravy to it .slowly spread the.
3. Then put rice above them(half of rice).Now repeat the same process.
4. At last put the caramelised onion,fried cashews and raisins.
5. Cover the biriyani pot with aluminium foil,tightly.Cover with alid and place it in lower flame for 15 minutes.This is a method of dum process.
6. After 15 minutes,your biriyani is ready to serve.

Serve this with salad and a good pickle..