ഒരു മീൻ ബിരിയാണി കഥ... അങ്ങകലെ അറ്റ്ലാന്റിക് സമുദ്രത്തിൽ ഒരു ആയിരംപല്ലിയുണ്ടാർന്നു... അതിനെ വിമാനം വഴി കൊച്ചിയിലെത്തിച്ചു, മഞ്ഞളരച്ച് തേച്ച് പൊരിച്ചു, ചിരട്ട കത്തിച്ച് ചോറിൽ ആവി കയറ്റി.. ശുഭം!! കഥ തീർന്നു.. ഏവർക്കും പെരുന്നാൾ ആശംസകൾ..❤️
Halibut Biriyani! Atlantic wild caught Halibut from @salmons Kochi..! A simple and flavorful Fish Biriyani cooked in Fish head stock!!
Fish fillet - 2kg
Marination
Turmeric powder -10gm
Black pepper crushed -15gm
Chopped curry leaves - few
Salt to taste
Lime juice -1
Mustard oil - 30 ml (or sunflower oil)
Mix all the ingredients and marinate the fish and keep it in the refrigerator
Stock
In a pot cleaned fish heads and bones add Turmeric powder, garlic, curry leaves, cocum, salt and enough water and bring to boil on slow fire. Strained and keep the stock aside.
Biriyani Masala
Onions - 600gm
Shallots -500gm
Tomato -6 (make a puree)
Green chillies crushed- 15ea
Garlic crushed -3 ea
Ginger crushed -50gm
Coriander leaves -1bunch
Mint leaves- 1bunch
Turmeric powder- 15gm
Coriander powder- 25gm
Garam masala -15gm
Yoghurt - 150gm
Salt to taste
Coconut oil -50ml
In a pot heat oil sauté garlic, ginger and green chillies add shallots and onions sauté till transparent add the spices,salt and slow roast add tomato puree and sauté for few minutes add 2cup fish stock, curry leaves, mint and coriander leaves. Add yoghurt and Cook till the masala gets semi sauce.
Biriyani Rice
Basmati rice -2kg
Washed and soak for 30 minutes
In a pot add remaining fish stock, water, green chillies, bay leaf, curry leaves and salt bring to boil. Add rice and cook till 75% and strained.
Grill the fish (or bake) each side for 2 minutes and place it in the Biriyani Masala, spread the cooked rice over the fish and garnish with fried onions, Cashew nuts, Curry leaves, mint and coriander leaves and spoon of ghee. Cover it and slow fire dum for 10 minutes. Alternatively you can keep it in the oven or charcoal on top. Rest the Biriyani for 30 minutes and serve with Shallots raitha, Lime pickle and pappad.