Thursday, 25 September 2014

King fish biryani/aikura biryani

Its the season for the king fish.The name itself implies the this how wonderful fleshy and succulent this fish is.Aikura ,as that's how its said in malayalam , is best consumed in its first catch.Its easy and quick cooking time delivers  the biryani  ,an easy dish at hand.Kishgfish is usually cut into very thin slices.Over frying them would lead to dryness,so quick tossing works best for this recipe. Now over to the recipe ......

Kingfish/aikura 1 kl Washed ,cut iinto thin slices
 For the marinade:
Red chilli pwd.(kashmiri)1 tsp
Turmeric pwd 1 /2 tsp
Salt to taste
Curry powder(homemade)1 tsp
Marinate the fish in the above mentioned powders and fry for 5 minutes on each side .
The masala should only coat the fish .
For the biryani masala:
Onions 1 kl sliced 
Tomatoes 1/4 kl sliced 
Ginger paste 1 tsp
Garlic paste 1 tsp
Green chillies 2 / cup of rice (10 for 5 cups rice)
Powders required:
Garam masala 1 tsp
Pepper pwd 1 tsp
Turmeric pwd.1/4 tsp
Coriander pwd 1 tsp
Cumin pwd. 1 tsp
Salt to taste

Lemon . Juice of one lime
Mint leaves 1/4 cup
Coriander leaves 1/4 cup
Curry leaves 1 strand

For garnishing
Fried onions 
Fried cashews and raisins

Fried shallots made into paste 1 tbsp

For the rice:
Biryani rice/basmati ricep or any rice of choice 1 kl( washed and drained for 5 mints)
Whole garam Marsala:
Cinnamon 1 
Cloves 2 cardamom
Boiling water (1 and 1/2 cup = 1 cup rice)
Measure the rice and take cup measurement of water
Salt to taste
1. Fry the onions and nuts for garnishing and keep aside.
2. Fry the fish and keep aside.
3. In a pressure cooker ,saute the onions till soft brown color.
3 add the ginger,garlic paste and the green chillies.cook till raw smell disappears.
 4. Add all the pwds.mentioned above,stir well and close the lid.
5. cook for 3 whistle time 
6.check the masala And add the shallot paste
I added only Haif a glass of water.
7 add the lime juice and the leaves ,salt 
Add the fish and let ti simmer for 5 mints 
The masala is ready
Now for the rice:
Heat the oil 1/2 cup ghee/ butter
Saute the onions and add the whole garam masala
Add the boiling water and the salt
Add the rice and  once the water has evaporated cover and cook for 20 mints

Take another vessel ( itook the fish out )layer the masala on the bottom .
Layer the semi almost cooked rice on top
Then layer again the masala and the rice finally
Place fish pcs. On top
Garnish with onions and the nuts
Close the lid tight and cook at low heat for 10 mints
This is called dum cooking
The vapours should arise from the bottom,so prick holes throughout the dum layered rice . 
The taste and the aromas will remind oneself as to why its known as a delicacy....


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