For Rice:
Ghee - 2 tbsp
Cardamom(Elakka) - 4 nos
Cinnamon(Karugapatta) - 4 sticks
Cloves(Grambu) - 4 nos
Pepper - 4 nos
Onion(sliced) - 1/2 cup
Basmati rice - 3 cups
Boiled water - 6 cups
Salt - 2 tsp
For fish masala:
King fish or seer fish - 1/2 kg
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Salt - 1 tsp
Oil - 1 cup
Onion(sliced) - 3 nos
Ginger-garlic-green chillies paste - 2 tbsp
Toamto(chopped) - 1 no
Garam masala powder - 1 tsp
Curd - 1 tbsp
Thick coconut milk - 1/4 cup
Coriander leaves(chopped) - 1 cup
Ghee - 2 tbsp
For garnishing:
Cashew nuts(roasted)
Raisins(Onakka munthiri)(roasted)
For preparing rice:
1)Heat ghee in a pan.
2)Add cardamom, cinnamon, cloves and pepper. Stir them.
3)Add onions and fry for 5 min.
4)Add rice and stir for 5 min.
5)Pour boiled water along with salt and cook till it done.
For making fish masala:
1)Marinate fish pieces with chilly powder, turmeric powder and salt
for 1 hour.
2)Fry the marinated fish pieces in oil.
3)Heat the same oil used to fry the fish in a pan.
4)Add sliced onions and fry on a low flame, till it becomes slightly brown.
5)On medium flame, add ginger-garlic-green chilly paste and tomato.
6)Stir it for 6 min.
7)Add curd, coconut milk, coriander leaves and salt and stir it for 5 min.
8)Add fried fish pieces and reduce the flame.
9)Cook till it starts to boil.
For making fish biriyani:
1)Take a deep bottom vessel and layer rice and fish masala.
2)Pour 2 tbsp of ghee and tightly cover with a lid.
3)Keep it on a very low flame for 10 min.
4)Garnish with roasted nuts and raisins.
:- We can use fish with not much bones like tuna, salmon, akoli.........etc, but it will be tastier when we use king fish.
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