Indian Recipes

Indian Fish Biryani recipe

The deep spicy flavor and aroma of South Indian came to life in this Fish Biryani recipe. Tomato sauce rich with herbs and spices. South Indian Fish Biryani Recipe, but you can use any meat or Fish you prefer. Perhaps dishes vegetarians, too. Just add the Fish instead of meat or Vegetable is called South Indian Fish Biryani recipe

Fish Biryani recipe For 8 people.

To Marinate the fish:

*King Fish-3 pounds (5 large pieces) or 1 1 / 4 kg
*Red chili powder-3 tsp
*Turmeric-2 tsp
*Lemon juice-2 tsp
*Salt to taste
*Canola / vegetable oil -3 / 4 cup or as needed for frying fish.

Masala for Fish Biryani recipe:

*Onions -6 medium them (including one for garnish onion)
*Tomato - 2 1 / 2 medium-sized pieces are cut.
*Green chile -15 in the number of
*Ginger - 4 "piece
*10 Cloves garlic pods (big)
*Pepper powder - 1 tsp
*Turmeric powder - 1 / 4 tsp
*Plain Yogurt, 1 cup (thick)
*Fennel Seeds (Perinjeerakam / Saunf) - 1 1 / 2 tsp
*Cashew-4
*Mac (Khus khus) - 1 1 / 2 tsp
*Mint leaves (Pudhina) - 1 cup chopped
*Cilantro leaves (Dhania) - 1 cup chopped
*Curry leaves, a handful of chopped
*Biryani Masala-1 tbsp
*Lemon juice 1 / 2 tsp or juice of 1 lemon.
*Salt 2 tsp or to taste

Rice for Fish Biryani recipe:

*Basmati rice - 4 cups
*Cinnamon (Karuvapatta) - 1 big stick
*Carnation (Carambu) -6
*Cardamom (Elakkai) - 4
*One bay leaf, salt-1tsp.
*Lemon juice-2 tsp or juice of 1 lemon
*Garnish: cashew nuts - a small, raisins, a handful of
*Clarified butter (ghee) - 5 tbsp or 3 tbsp mixed with 3 tbsp oil (for frying onion garnish)

Fish Biryani Masala:

*Cinnamon 2 inch pieces
*8 cardamom
*8-10 cloves
*Nutmeg (Jathika) -1
*Bay leaf-1
*Fennel seeds 1tsp
*Mays (Javithri / Jathipathri) 5-6
*Caraway / Shah Jeera-1 tbsp
*Star Anise-1
*Dry roast all together and grind to a fine powder. Store in a heavy lidded bottle and use only 1-2 tbsp of the biryani.

1.Basic Preparation for Fish Biryani recipe: Zamochit fennel (Perunjeerakam) seeds, cashew nuts and poppy seeds in a bowl with water for an hour at least. Wet Grind the nuts and soaked seeds, green chilies, ginger, garlic and a little water into a fine paste. Keep aside. In addition, you could first powder poppy seeds and fennel seeds, then soak and grind to make it smooth. Tomatoes cut into cubes and onion slices. One sliced onion to the additional penalty. This is one for fried onion garnish.

2. Marinating and Frying fish for Fish Biryani recipe: Cut the fish over medium pieces, rinsed with 1 tbsp lemon juice and drain. Marinate the fish with chili powder turmeric, lemon juice and salt. Keep aside for half an hour to one hour. Heat 3 / 4 cup butter in a wide shallow pan and pan fry the fish fillets on medium high heat until cooked on both sides. This should take about 7-10 minutes depending on the number of fish. Spread as fish fillets, as far as possible into the pot. Fish should not be crunchy, like in the fish fry. It should be just a little brown color. Drain on paper towels and remove any remaining pieces of butter. Drain all the oil in a bowl.

3. Rice Preparation for Fish Biryani recipe: Clean and soak rice for 10 minutes. Drain and keep aside.Boil 7 cups of water with the spices and 3 / 4 tsp salt. When it boils, add the rice and let it cook found about 10 minutes. When the rice is still difficult, with little preparation left, drain rice and let it will prepare cool.It further baking.

4. Frying Garnishes for Fish Biryani: Heat the oil / butter in a heavy bottom pan. Add a garnish of sliced onion and fry until golden brown and crispy. Sprinkle sugar over some onions to accelerate crisping. This should take about 10 minutes. Remove the onion and fry cashew nuts on medium flame until brown on all sides is provided. Drain and remove. Add raisins now and stir until plump. Removing on paper towels. The leakage of oil / butter in a small bowl and leave aside for flavoring rice.

5.Cooking biryani Masala / sauce for Fish Biryani: Use 2 tbsp of the reserved fish oil and add the remaining chopped onion to the pan and sauté hundredth on medium flame until it starts to get his brown around the edges (about 8 minutes). Add poppy seeds - a mixture of ginger, garlic, tomatoes, cheese, lemon juice, pepper, salt, turmeric, biryani masala and coriander, mint and curry leaves and mix thoroughly. Cook on medium flame for 5 minutes more to get cooked tomatoes, and everything goes together. Check for taste and add salt and lemon juice if necessary. There should be about half the sauce is thick. Take it from the stove.

6. Layers for Fish Biryani: Lay fried fillet carefully for money, taking care not to disturb them. Spread a little sauce around it. Do not impede, as it would divide the fish. Spread cooked rice over fish and garnish with onions, raisins and cashews. Now, to save oil and garnish of deep frying oil, remaining after frying fish over rice in a circle. For 2 tsp lemon juice to them. Now lay the lid and put it back on stove over high heat for 6 minutes, and then at very low heat for 10 minutes. Turn off the fire and let it remain covered even half an hour.

You can also layer the fish and sauce, and rice, and garnish, as described above in the oven proof dish and bake at 250 degrees for half an hour. Mix the rice with fish Masala gently and serve.
Serve with coconut chutney (biryani chammandi), onion relish (Ulli surka), yogurt and Papadam.