അയില വെച്ച് രുചികരമായ ബിരിയാണി .. അയില ബിരിയാണി AYILA BIRYANI

AYILA FRY FOR BIRIYANI

Ayila fish / Mackerel – 4 nos

Turmeric powder – ½ tbsp

Chilly powder – 1 tbsp

Ginger – 1 small piece

Garlic – 10 nos

Pepper powder – to taste

Lime juice – ½ of one lime

Salt – to taste

Coconut oil

Star anise – 1

Cinnamon – 1 small stick

Cloves – 3 nos

BIRIYANI RICE

1 glass of rice = 1 ½ glass of coconut milk

Basmati rice – 1 ½ glass

Coconut milk – 2 ¼ glass

Onion – 1 big

Ginger – 1 small piece

Garlic – 5 big cloves

Green chilly – to taste

Curry leaves

Coconut oil

Tomato – 1 big

Kudam puli – 1 small piece (Garcinia cambogia)

Turmeric powder – ½ tbsp

Pepper powder – ½ tsp

Salt – to taste

Star anise – 1

Cinnamon – 2 small sticks

Cloves – 7 nos

Cardamom – 5 nos

Mint leaves

Coriander leaves

Mint leaves

TO GARNISH

Cashew nuts

Fried onion

Hi everyone, today I am here with a different biryani recipe.. today I am going to make Aila / Mackerel fish biryani..

To prepare biryani, first marinate cleaned and lined fish with half tablespoon of turmeric powder, 1 tablespoon of chilli powder, some pepper powder to taste, lime juice of half a lemon, some salt to taste and ginger garlic paste made of one small piece of ginger and 10 cloves of garlic..

Marinate the fish really well with these spices and let it sit for around 30 minutes or longer for the fish to absorb all the goodness and taste of the masala..

After about 30 minutes, take out the fish and fry it in a pan..

First, add some coconut oil into the pan and roast one star anise, a small stick of cinnamon and three cloves..

Once the spices roast well in oil, place the fish one by one into the pan and shallow fry the fish until the fish is fully cooked through, with the lid on.. do not wait for the fish to get all crispy and burn the oil, because we will prepare our biryani in the remaining oil.

Once the fish is completely cooked, remove it from the pan and add a little more coconut oil into the pan and add one finely chopped onion, a small piece of ginger and five the cloves of garlic finely chopped, a few green chilies to taste and some curry leaves..

Once all this sautés well, add half a tablespoon of turmeric powder and half a teaspoon of pepper powder to taste.. sauté all the spices well in oil until the raw smell is gone, and then add one big chopped tomato along with some salt to taste and cook it until the tomato gets soft and mushy..

Close the pan with a lid so that the tomatoes cook into a soft and mushy paste.

Next, add 2 ¼ glasses of coconut milk into the tomato mixture and bring it to a boil.. We are cooking our biryani rice in coconut milk for this recipe.. we need one and half glass of coconut milk for one glass of rice. Make sure to use the same glass to measure both the rice and coconut milk.

After adding the coconut milk, give it a good mix and check the taste for salt and add extra salt, if required.

Next, add one star anise, two small sticks of cinnamon, five cardamom pods, seven cloves and a bunch of coriander leaves and mint leaves (if available) to the coconut milk.

Once the coconut milk comes to a boil, add 1 ½ glass of washed Basmati rice or any other rice of your choice and leave it to cook on low flame with the lid closed for about 17 to 18 minutes or until it’s 70% cooked..

Once it is 70% done, add our fried fish along with some chopped pineapple and a few more coriander leaves and leave the lid closed for around 10 more minutes.

Wait for a few more minutes before you give all the rice and fish a good mix.. do not mix everything right away after you turn off the flame.

Transfer the Biryani onto a serving plate and garnish it with some fried cashews and fried onion on top.. You may also sprinkle some chopped coriander leaves and place lemon slices to make it look more tempting!