Kerala Fish Biryani

Serves:	4
Recipe Type:	Non Veg.
Calories Per Serving:	125
Preparation Time:	30 M
Cooking Time:	50 M
Difficulty:	Average

Ingredients:

• 3 cups Basmati Rice
• 500 gm Fish
• 1 Onions large (finely sliced)
• 2 small Tomatoes (finely chopped)
• ½ bunch Coriander (finely chopped)
• 1 tbsp Cardamom Powder
• 1 tbsp Red Chili Powder
• 1 tsp Hot Spice (Garam Masala)
• 4 Peppers (crushed)
• 3 Cinnamon Sticks (crushed)
• 4 Cloves (crushed)
• 3 Onions (finely grinned)
• 3 Green Chilies (finely grinned)
• 1/2tsp Turmeric
• 2tbsp Ginger Garlic Paste
• 2 tsp Yogurt
• 59 ml thick Coconut Milk
• Water (as required)
• 2tbsp Ghee
• 240 ml oil
• Salt to taste

Cooking Instructions:

• For 1 hour marinate the fish pieces with turmeric and salt mixture then leave it in the fridge.
• Wash clean the rice in a container and put it aside draining out the water.
• Take a heavy bottomed saucepan over a medium heated stove and pour ghee into it.
• Add the cinnamon, cloves, cardamom and pepper then stir it for two minutes.
• Splash the onion and fry it golden brown then add the rice.
• Remove the saucepan and place a large pan over a medium heat stove.
• Lay the fish pieces gently over the pan and fry it golden brown then put it aside.
• Add more oil if required to fry the onion slices golden brown.
• Mix to it one by one the garlic, ginger, tomato and chili paste then stir it for a minute.
• Pour the curd and coconut milk then stir for a minute with addition of salt.
• Sprinkle the coriander leaves and lower the then allow it to get cooked.
• To a large thick bottomed saucepan shift the rice evenly then the layer of fish mixture and pour 2tbsp ghee over it.
• Lower the stove’s flame and tight seal the lid of the saucepan then cook it for ten minutes.

Suggestions:

• Best serve it with raita and curd.