Malabar Fish Biriyani

INGREDIENTS

For Rice
Ghee  -  2 tsp
Cardamom  -  4-5nos
Cinnamom  -  4-5nos
Cloves  -  4-5 nos
Onion sliced  -  2 nos
Basmati rice  -  3 cups
Salt  -  as needed

For Fish Masala
King fish -  1/2 kg
Chilly powder  - 1 tsp
Turmeric powder  -  1/2 tsp
Onion sliced  -  2 nos
Ginger, garlic and green chilly paste  -  2 tsp
Tomato chopped  -  1 nos
Garam masala powder  - 1 tsp
Curd  -  2-3 tsp
Thick coconut milk  -  1/4 cup
Coriander leaves chopped  -  1 cup
Oil  -  as needed
Salt  -  as needed


METHOD
For Rice
Heat ghee in a pan.
Add cardamom, cinnamon, cloves and stir them.
Add the sliced onion and fry them till transparent
Add the rice and stir for 5 minutes.
Add enough water and salt and cook the rice till done.

For Fish Masala
Marinate the fish with chilly powder and turmeric powder for 1 hour.
Fry the marinated fish pieces in oil.
Use the same oil and fry the sliced onion till golden brown.
Add the ginger garlic and green chilly paste along with tomato and stir for few mins till the tomato is coked well and the raw smell of the ginger garlic and chilly paste goes off.
Add garam masala, curd, coconut milk, coriander leaves and salt and stir for 5 mins.
Add the fried fish pieces and cook till it starts to boil.

Final Procedure
Take a deep bottomed vessel and layer the rice and fish masala one by one and cover the lid.
Keep it on low flame for about 10 minutes
Garnish with roasted raisins and cashew nuts.
Serve hot with raita and pappadam.



Note: Coconut oil can also be used instead of ghee as it will give a nice traditional flavor to the biriyani.