Fish Biryani Kerala

Method

1. 1

   Prepare fish: Clean 600g firm fish. Cut into thick steaks. Marinate with 1.5 tsp red chilli powder, 1 tsp turmeric, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.

2. 2

   Fry marinated fish: Fry in 3 tbsp oil 3-4 minutes per side until lightly golden. Remove and set aside.

3. 3

   Fry birista: Slice 3 large shallots. Deep fry until dark golden. Drain. Reserve oil.

4. 4

   Parboil Jeerakasala rice: Wash 2.5 cups Jeerakasala rice. Soak 20 minutes. Boil in salted water 5-6 minutes. Drain.

5. 5

   Make masala base: In a heavy pot heat reserved birista oil. Add 3 chopped tomatoes and 1 tbsp ginger-garlic paste. Cook 8 minutes.

6. 6

   Arrange fried fish: Place fried fish steaks on the masala base.

7. 7

   Layer rice: Add parboiled rice over the fish.

8. 8

   Add garnishes: Add birista, 3 tbsp ghee, fresh mint, coriander and saffron milk.

9. 9

   Seal and dum cook: Seal tightly. Cook on tawa — high heat 5 minutes then lowest heat 25 minutes.

10. 10

    Serve: Rest 8 minutes. Open carefully — fish is fragile. Mix gently from the bottom. No whole fish with head visible. Serve with raita.