The Thalassery biryani is a special food especially for Muslims in north Kerala, though it traces its aroma to Mughlai cuisine. Though most of you have tried chicken biryani, here is a recipe of Thalassery fish biryani.
Ingredients
For marination
½ kg fish
½ tsp turmeric powder
2 tbsp chilli powder
1 tbsp pepper powder
1 tbsp fennel powder
1 tbsp ginger and garlic paste
Salt to taste
To prepare the rice
4 cups Jeerakashaala rice
6 cups water
2 small cinnamon pieces
4 cloves
1 bay leaf
4 cardamoms
3 tbsp ghee
3 tbsp oil s
Salt to taste
To prepare the onion masala
4 onions (cut lengthwise)
1 tbsp ginger crushed garlic
4 green chillies (crushed)
½ tsp turmeric powder
½ tsp pepper powder
½ tsp garam masala
1 tbsp yogurt
1 tbsp lemon juice
Coriander leaves - cut into half cups
Mint - Cut into leg cups
2 medium tomatoes
Salt to taste
To decorate
Ghee-fried onion
Cashew nuts - 1 handful
Raisins - 1 handful
Coriander and mint leaves
Preparation
First, the fish can be thoroughly washed and cleaned and then the masala can be applied. This may take some time.
After sometime, heat a pan, pour oil into it and fry the fish.
In the same oil, add onion, crushed garlic& ginger and green chillies.
Once the onion is well cooked, add the finely chopped tomatoes, masala powders, lemon juice, coriander leaves and the mint leaves.
You can also mix yoghurt with enough salt. The masala is ready.
To prepare the rice, pour ghee and oil in a hollow pan, heat it, add spices, stir and add the washed rice.
After frying, add hot water and enough salt and cook on low heat.
Add fish masala and rice on top of the cooked rice and cook for 15 minutes.