Today I'm discussing the recipe of Kerala Fish Biryani / Kerala Meen Biryani. Biryani is really a colourful dish made from grain, spices, meat, fish, eggs or perhaps vegetables. The term "Biryani" originated from a Persian word "Biryan". This dish was originated from Iran and it was bought to India by a few Iran travelers and retailers.
Irrrve never ever miss an opportunity to attend a Kerala Muslim wedding. Since I really love the biryani, they accustomed to make. Its so aromatic and appetizing that we'll have to have this dish. The final Muslim wedding I attended, was my classmate's wedding which too within my college days. (. That does not mean which i did not have biryani next. The biryani that people enter the restaurants right here cant even compare to individuals which we obtain in Muslim Weddings in India. Here comes my recipe.
1/2 kg ( I made use of sword fish, you may also use king fish)
Note: You are able to fry these in both oil or perhaps in ghee.
- Wash and cut the fish to medium size pieces.
- Then marinate the fish pieces with 2 teaspoon chilly powder, 1/4 teaspoon Turmeric powder and enough salt. Refrigerate it for fifteen minutes.
- Then shallow fry the fish pieces in oil till it might be light brown colored. Then put the fried fish pieces on the paper towel.
- Then heat oil inside a pan and add chopped onions, eco-friendly chillies, garlic clove and ginger root. Saute till onions become soft. Adding chopped tomato and fry till tomato plants are nicely done. Then lower the flame and add 2 teaspoon chilly powder, 3/4 teaspoon coriander powder, 1 pinch turmeric powder and 1/4 teaspoon garam masala. and fry for under one minute. Adding fried fish pieces together with curd,salt and 1/2 cup water. Prepare covered for an additional 5-ten minutes.Then mix coriander leaves and mint leaves and take away in the flame. Note: The gravy ought to be thick.
- Wash the grain and drain it nicely. Then heat ghee / oil inside a vessel and fry crushed spices for one minute, after which add grain and fry for around 6-7 minutes. Adding 4 glasses of warm water and salt. Prepare covered up until the grain is fully cooked and also the water is totally absorbed through the grain.
- Preheat a stove at 400 F.Then grease a large vessel (Oven Safe) and transfer 1 / 2 of the grain to that particular vessel. Adding some fried onions, fried cashew nuts and raisins. Then spread the fish masala evenly regarding this. On the other hand layer all of those other grain together with e fried onions, fried cashew nuts and fried raisins. Then pay for it nicely having a lid or perhaps an aluminium foil and it within the oven for 10-fifteen minutes.
- Or even ensure that it stays in an exceedingly low flame for around ten minutes.
Serve hot with Raita and difficult steamed eggs.
irrrve never were built with a fish biryani before. this looks very scrumptious. I am certain it tastes tasty! very good!
Hi Jisha, I'm a new comer to your site. However the pictures states that you've a large amount of nutrients here! The biriyani looks scrumptious!
fish biryani looks super scrumptious. love your presentation.
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Jisha this looks wonderful..love fish biryani a lot and yours look superb
Wow looks too good and tasty. biriyani i really like it.
Dear Jisha
How's it going? I normally read all of your recipes without having to put a remark, but cant help placing a word of appreciation about this recipe.
It is really an awesome recipe and can try soon, It's bit not the same as couple of fish Pulao ( Bong style) which i know.
I might not obtain the specified fish, and can use King fish or some sweet water fish.
Possess a nice week ahead
Love your preparation and appears tasty. Great click too.
I dont eat meat which one is the best recipe for me personally. bookmarked.
COLOURFUL BIRYANI IS LOOING Scrumptious
Mouthwatering here, u r just tempting with ur beautiful clicks, a classic delish this biryani is.
biryani looks scrumptious n nice click too
Tasty. adipoli ayittundu too
very first time here
scrumptious biryani favourite
colourful presentation
Very pretty picture.