Fish dum Biriyani | Kerala meen biriyani

Ingredients:
To marinate fish
Fish – 1½ kg (I used Kingfish / Neymeen)
Turmeric powder – ½ tbsp
Red chilly powder – 1½ tbsp
Pepper powder – ¼ tbsp
Garam masala – ½ tbsp
Ginger garlic paste – 1½ tbsp
Salt

For the rice
Basmati rice – 1 kg
Cinnamon – 1
Cardamom – 7
Cloves – 7
Star anise – 2

For the masala:
Onion – 1 big (Finely chopped)
Green chilly (Slit open)
Curry leaves
Ginger garlic paste – 1½ tbsp
Turmeric powder – ¼ tbsp
Red chilly powder – 1½ tbsp
Pepper powder – ¼ tbsp
Garam masala – ½ tbsp
Tomato – 2 (Chopped)
Curd – 3 tbsp (If it is not sour, add 1 tbsp lime juice also)
Coriander leaves
Mint leaves
Salt

To garnish:
Cashew nut
Raisins
Fried onion
Coriander leaves
Mint
Garam masala
Ghee
Coconut milk – Milk of ½ a coconut
Cashew nut – 6 (Make a paste along with coconut)

Steps:
Make a thick paste out of turmeric powder, red chilly powder, pepper powder, garam masala, ginger garlic paste and salt adding some water.
Marinate the fish pieces with this paste and let it rest for 1 hour.

Heat oil in a pan and shallow fry the fish on medium flame.
Fry 75% and remove.

Bring water to boil to cook rice.
Add whole spices and salt.
Cover and boil for another 5 minutes.
Add rice and cook uncovered.
When the rice is 50% cooked, switch off and strain.

Heat oil in a pan to prepare the masala.
You may use the same pan used to fry fish.
Add onion, green chilly, curry leaves and ginger garlic paste.
When the onion becomes soft, lower the flame and add turmeric powder. Sauté till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Add garam masala and pepper powder.
Add tomato and salt.
Cover and cook on medium flame till tomatoes are done.
Add fried fish to the masala.
Cover and cook for 5 minutes.
Add curd, coriander leaves and mint leaves.
Switch off.

To dum the biriyani, use a heavy bottomed pan.
Add some ghee to the pan.
Add a layer of fish masala followed by a layer of rice.
Add a few spoons of cashew nut-coconut milk paste.
Add some fried onions, cashew nuts, raisins, coriander leaves, mint leaves and ghee.
Add a pinch of garam masala.
Add a layer of rice followed by fish masala, rice, cashew nut-coconut milk paste, fried onions, cashew nuts, raisins, coriander leaves, mint leaves and ghee.

Keep the lid upside down and add a thick layer of wheat flour dough around the rim of the lid.
Don’t add it on to the pan.
Now close with the lid tightly.
Switch on the flame and heat on high flame for 3 minutes.
Remove.

Heat a flat tawa on high heat.
Place the dum pan on the tawa.
Heat on a medium flame for 30 minutes (on the large burner).
Loosen the wheat dough with a fork and open the lid.
Serve and enjoy the fish biriyani.

Notes:
Any fish with fewer bones and thick flesh can be used.

Pressure cooker chicken biriyani – http://y2u.be/UM8GS_ybdg4
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Mia Kitchen Beginner’s cooking channel – https://www.youtube.com/channel/UCvrKA2V99QpgpeS7UPIPA_Q

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