DISH NAME : MALABARI MEEN BIRIYANI (MALABAR FISH BIRIYANI)

Preparation Time : 30 minutes

Cooking Time : 50 minutes

Baking Time : 30 minutes

Description

In the Malabar region of Kerala, short grained rice known as kaima rice is used to make biryani. It is totally different in flavor, texture and size from the basmati rice.

Note

1) If kaima or jeerakasala rice is not available, use basmati rice.
2) I have used aged kaima rice and hence used 3.5 cups of water. If your rice is not aged use only 3 cups of water.

Method

1) Apply turmeric, chilli powder, lime juice and salt and keep aside.
2) Wash and drain rice. keep aside.Heat ghee for rice. Fry onion with whole spices till brown. Now add rice and fry lightly for about 2 minutes. Add boiling water, rose water and salt to taste. Keep a lid and cook rice on a low flame till 3/4th done.
3) Heat oil for fish masala and shallow fry fish till done. When done, remove and keep aside. In the same oil fry onion till brown. Add crushed ginger, garlic and green chillies.
4) Add tomatoes and fry till done.
5) Add corriander chopped garam masala powder and fennel powder.
6) Add 1/2 cup water and when it comes to a boil, adjust salt and add fried fish. Let it come to a boil.
7) For garnish, heat ghee. Fry cashews and raisins. keep aside.
8) Grease a large pot with ghee.
9) To layer add half of the rice to the pot. On top of it add fried fish and fish masala. Add corriander leaves chopped and half of the fried cashew and raisin.
10) Again add rice on top. Garnish with raisins, cashews and corriander leaves.
11) To cook in the oven--pre-heat oven at 150 degree C. Then bake for about 30 minutes. Start checking after 20 minutes.
On stove top-- keep a tawa on the lowest flame possible, keep the biryani pot on the tawa and cook for about 30 minutes. Start checking after 20 minutes.

Serving Suggestions

Serve hot with raita and pickle.