Monday, April 5, 2010

Fish Biryani ( Salmon Fish)

Fish Biryani (Updated picture)

Biryani is a main course dish served in many parts of South and South East Asia. It has a yummy taste and a great aroma which fills the air making you very hungry!!! It is the most popular one in social gatherings and feasting. There are different kinds of Biryani, both vegetarian and non-vegetarian to sea food verities and different regions have their own unique styles of making Biryani. Most popular ones are Awadhi Biryani, Hyderbadi, Sindhi and also a Kerala style of biryani ; Kozhikodan and Malabar Biriyani popular among the Muslims of Kerala. Here i am sharing with you a different style of Kerala fish biryani

Hear are the ingredients..

To marinate the fish
 Salmon fish- 750 grams
Red chilly powder- 1 1/2 tsp
Turmeric - 1/2 tsp
salt -to taste
oil- 3 tsp
lemon juice- 2 tsp

For Rice
Basmathi rice-2 cups
Cinnamon - i stick
cloves and cardamon- 3 each
Raisins - 10-15
Cashews 10-15
Ghee -3 tsp

Onion -3
Tomatoes - 2 small
Green chillies -5
Chopped ginger and garlic - 2 tsp
Pepper - 1/2 tsp
Yogurt- 1/2 cup
Coconut milk - 1/4 cup
Fennel seeds -1/2 tsp
Biryani masala - 1 tsp
(Cinnamon, Cardamon, Cloves, Nutmeg, Mace)
Mint -2 tsp
Coriander leaves - 3 tsp
lemon juice -1/2 tsp
salt to taste

Heat a heavy bottom vessel or a pan and pour ghee into it. When hot add rice and stir it for some time in a low flame so that the oil coats on the rice. Pour in 6 cups of water.Add in cloves, cinnamon and cardamon( preferably tie it in a cheese cloth and put it into the boiling water). When the rice is 70% done rain it and spread it in a plate for cooling

Wash fish using salt and lemon juice.Marinate the fish with chili powder and turmeric and salt and keep it for an hour. Fry it till it is slightly roasted( not like usual fish fry).

Fry Onions till they are crispy. Roast Cashews and then add Raisins and wait till its pops out. keep this aside for tempering.

Take the same oil in which we fried fish. Add Fennel seeds and let it splutter. Now add onions and saute it this it is golden brown. Now add ginger and garlic and saute for a minute. Throw in sliced tomatoes and green chillies. Now add the masalas and chillies powder curd and coconut milk and allow the mixture to simmer. Carefully place the fish pieces, and pour in the lemon juice cover and simmer for around 5 minutes.

Arrange fish and rice in layers and sprinkle mint, coriander leaves, onion and cashews fried. Sprinkle pineapple essence or a bit of yellow color if you like.

Try it..

It is an easy recipe and onion raitha can be used as a good accompaniment.

Hope you will enjoy!!!


  1. Fantastic biriyani, love it..We also posted a fish biriyani sometime back, recipe was different though. Bookmarked it!! Will try it out next time..

  2. Hey thanks for this recipe.. will try out soon... looks awesome and nice presentation yaar... keep up the good work.....


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