Kerala Fish Biriyani

Ingredients :

• King Fish - 1/2 kg
• Onion - 4 big
• Green chilly - 2
• Ginger - 1" piece
• Garlic - 8- 10 glove
• Tomato - 1/2
• Cashew nut - 12
• Raisin - 12
• Chilly powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Biriyani Masala - 1/2 tsp
• Milk- 3 tsp
• Saffron - few strands
• Wheat powder - 1 cup
• All purpose flour - 1/2 cup
• Coriander leaf - 1/2 cup
• Ghee - 4 tsp

For Marination :

• Turmeric powder - 1/4 tsp
• Chilly powder - 1 tsp
• Pepper powder - 3/4 tsp
• Ginger garlic paste - 3/4 tsp
• Salt 

For Grinding :

• Coconut grated - 1 tsp
• Cashew nut - 8

For Rice :

• Basmati Rice - 2 cups
• Water - 5 cups
• Star anise -1
• Bay leaf - 1
• Cinnamon - 1" piece
• Cardamom -4
• Cloves -4
• Fennel Seeds - 1/2 tsp
• Lemon juice - 1 tsp
• Salt

1.Fry the sliced onion(use only one onion) in batches until deep brown by heating oil.In the same oil,fry the cashew nut and raisin.Make a paste of green chilly,garlic and ginger by adding 1/2 tsp water.Puree the ingredients for grinding.Marinate the fish with the ingredients given for marination.Keep it aside for atleast an hour.Shallow fry the fish in heated oil in a pan.

2.Boil the water in a big pan/vessel by adding salt,star anise,Bay leaf,Cinnamon,Cardamom,Cloves,Fennel seeds and lemon juice.The taste of water should be salty so that when the rice gets cooked,it absorbs right amount of salt.Add the rice when the water starts boiling.When the rice is almost cooked(90%),turn off the flame.Drain the rice and keep it aside.

3.Heat 1 tsp ghee in a pan and add the sliced onion(rest of the onion).Saute till the onion becomes dark brown and add the sliced tomato.Add the green chilly-ginger-garlic paste when the tomato gets cooked well.Add the chilly powder,coriander powder and Biriyani masala.Mix in the cashew nut paste to this.Add the fried fish to this and when the gravy thickens,switch off the flame.

4.In a big pan,place the fish and gravy.Over it layer half of the cooked rice.Sprinkle the fried onions,fried cashew nuts,raisins and sliced coriander leaf.Pour 1 tsp of ghee over it.Add half of the saffron mixed milk over it.Again make a layer of rice and repeat the garnishing.

5.For making dum,make dough with wheat powder and all purpose flour.Seal the biriyani pan with the dum and cook the biriyani in high flame for 5 mnts and low flame for 15 mnts.If the pan is not very thick,place the pan over a bigger pan and boil water in the bigger pan.Place the biriyani pan only when the water starts boiling.After 20 mnts,remove the pan from the flame and open the dum after 10 mnts.Serve with raita and pickle.