Chettinad Style – Fish Biryani Recipe

Ingredients

• 10 Pieces fish
• oil 3 tbsp. fish
• 1 cup sliced onions
• 1 tsp. ginger-garlic paste
• 1 tsp. cumin seeds
• 1 tsp garam masala powder
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• Salt to taste
• 1 cup of yoghurt
• 1 cup Leaves of Coriander
• 1 chile Verde
• 1 tsp Biryani Masala
• ⅓ cup onions Browned
• 2 cup rice
• 3Cloves
• 4Peppercorns
• 1Cinnamon
• 4 Cardamoms, green
• 3 cups of hot water

Directions

Step 1: Heat the oil in a pan.

Step 2: Once the oil is hot, add the cumin seeds and let them sputter for a few seconds.

Step 3: Add the chopped onions and chilies and cook till golden brown in color.

Step 4 Add the ginger garlic paste to the fried onions and cook until the raw smell fades.

Step 5: Stir in the garam masala powder, coriander powder, turmeric powder, salt, and yoghurt.

Step 6: Saute for 2 to 3 minutes.

Step 7: Add the fish pieces and cook on high heat until the fish becomes opaque.

Step 8: Stir in the browned onions, coriander leaves, green chilies, and biryani masala.

Step 9: Mix them thoroughly and turn off the heat.

Step 10: Begin making rice for biryani while the fish is boiling.

Step 11: To make rice, heat a pressure cooker and add oil to it.

Step 12: Grind in the cloves, peppercorns, cinnamon, and cardamoms.

Step 13: Fry them for 30 seconds before adding 3 cups of water.

Step 14: Add the rice salt and thoroughly mix it with the water.

Step 15: Stir in the rice and cook until it is soft.

Step 16: Once the rice is tender, heat a deep pan over medium heat and layer it with rice. Then, arrange the fish layer on top of the boiling rice layer. Then, on top of the fish layer, add another layer of rice.

Step 17: Cover the pan snugly with a cover and secure it with a hefty weight.

Step 18: Cook for around 10 minutes on low heat with the flame turned off.

Step 19: Serve immediately with fresh Tomato Raita or any Fish Curry.