For Rice:
- 2 tbsp Ghee
- 4 Cardamom(Elakka)
- 4 sticks - cinnamon(Karugapatta)
- 4 Cloves(Grambu)
- 1 tsp Pepper powder
- ½ cup Onion(sliced)
- 1½ cups Basmati rice
- 3 cups Boiled water
- 2 tsp Salt
For fish masala:
- ½ kg King fish (neimeen in Nagercoil, Vangiram in Tamil)
- 1 tbsp Chilly powder
- ½ tsp Turmeric powder
- 1 tsp Salt
- Oil as reqd
- 2 Onion(sliced)
- 2 tbsp Ginger-garlic-green chillies paste
- 1 Tomato(chopped)
- 1 tsp Garam masala powder
- 1 tsp Biriyani masala powder
- 1 tbsp Curd
- 1 cup Coriander leaves(chopped)
- 2tbsp Mint leaves(chopped)
- 2 tbsp Ghee
For garnishing:
- Cashew nuts(roasted)
- Raisins(roasted)
1) Heat ghee in a pan.
2) Add cardamom, cinnamon, cloves and pepper. Stir them.
3) Add onions and fry for 5 min.
4) Add rice and stir for 5 min.
5) Pour boiled water along with salt and cook till it's done.
For making fish masala:
1) Marinate fish pieces with chilly powder, turmeric powder and salt
for 1 hour.
2) Fry the marinated fish pieces in oil.
3) Heat the same oil used to fry the fish in a pan.
4) Add sliced onions and fry on a low flame, till it becomes slightly brown.
5) On medium flame, add ginger-garlic-green chilly paste and tomato.
6) Stir it for 6 min.
7) Add garam masala powder, biriyani masala powder, curd, coriander leaves and salt and stir it for 5 min.
8) Add fried fish pieces and reduce the flame.
9) Cook till it starts to boil.
For making fish biryani:
1) Take a deep bottom vessel and layer fish masala rice.
2) Pour 2 tbsp of ghee and tightly cover with a lid.
3) Keep it on a very low flame for 10 min.
4) Garnish with roasted nuts and raisins.
Handy Hint:
Pour 2tsp of pineapple essence or some small pieces of pineapple before putting the lid on.it will give a very nice smell
:-You can use prawns or chicken instead of fish
