Fish Briyani in chettinad style - step by step photos
Its Sunday, day for biryani. Are you a fan of chettinad cuisine and don't want to make chicken briyani again, try this fish briyani. Simple to do, tastes yummy.
Fish Briyani is not originally from chettinad, this briyani belongs to malabar cuisine. I tried making this in our very own chettinad style more like chicken briyani with some changes as I am adding fish.
This method makes use of pressure cooker, if you don't have a pressure cooker, please use electric cooker there are no changes in the proportion. I will soon add baking method for this briyani. But this method is lot more simpler than baking method.
This is chettinad style briyani, hot and spicy. If you are not a big fan of spiciness, you can alter the spice according to your choice.
chettinad fish biryani recipe method:Rinse and soak the 2 cups of rice for 20 min.
I am using king fish or vanjaram thick steaks. Steak that is used for curries.
Marinate fish with lemon juice, chili powder, little garam masala and turmeric powder.
If you don't want spicy, skip chili in the marination.
Shallow fry the fish.
Remove the steak from oil. Once the fish cools down, remove the skin and bones carefully.
Do not break the steaks.
In the same kadai, in the same oil add chopped mint and coriander leave (rinsed)
Add diced tomatoes.
Add a tsp of chili powder or according to your choice.
Add half a tsp of coriander powder, half a tsp fennel seeds powder and 1 tsp cumin powder
Add a tsp of garam masala
Add a tsp of ginger garlic paste
Add the fishes, add salt to the masala and cook till the oil separates from the gravy
In pressure cooker add rinsed rice with some ghee and fry for a minute or untill you get the aroma.
If you are using electric cooker, use a separate pan for this process.
Add the fish masala to the rice.
As I have soaked the rice for 20 mins, add water in 1:1 ratio with a tsp of curd.
Add salt for taste.
Pressure cook for 5 mins. and wait till the pressure release on it own.
Enjoy Fish Briyani with raita..