Kerala Fish Biriyani

For fish masala

1.King fish-4 pieces(400gms)
   Turmeric powder-1/4tsp
   Chilly powder-1tsp
   Lemon juice-1ts
2.Pearl onion(sliced)-1cup
   Tomato-1
3.Green chilly-4-6
   Ginger-1piece
   Garlic-4cloves
   Cumin seeds-1/2tsp
3.Grated coconut-1/2cup
4.Yoghurt-1/2cup
   Coriander leaves (chopped)-1/2cup
   Salt

FOR RICE
Kaima rice-2cups (basmati rice)
Ghee-2tbsp
Cinnamon -2sticks
Cardamom -1
Cloves -4
Bay leaf -1
Lemon juice -1tsp
Salt -to taste
Safron-a pinch
Milk-1/4 cup
(Soak safron in milk for 15 minutes)


For garnishing
Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful

Preparation (masala)

• Marinate fish with a pinch of turmeric, salt, lemon juice and chilly powder and keep it aside for 30minutes.

     Fry each side for 2minutes.Keep aside

• Grind together ginger, garlic ,cumin seeds and green chilly

• Grind coconut in to a fine paste.

• Heat oil in a large mouthed vessel and add chopped onions.

• They become translucent add ginger-garlic-chilly    paste and turmeric powder.

• Add coconut paste, chopped tomato, yoghurt and coriander leaves.

• Add fried fish and salt.Cover and cook on medium flame until gravy thickens.

Preparation (rice)

• Add 2tbsp ghee and fry all spices.Add drained rice and fry for 5minutes.

• Add 2 cups of water, lemon juice and salt.Cook untill all the water is absorbed.

• Pre-heat the oven in 200 degrees.

• In an oven proof dish, spread half the masala and place half of the rice over it. Spread the remaining masala and top with the rice.Add fried onions cashewnuts and raisins.Spread safron milk over the rice.

• Cover the dish with aluminium foil and bake for 20 minutes.
• Serve hot with raitha.