Ingredients:
fish -1 kg
basmati rice or kaima rice- 1 cup
Marination of fish :
Turmeric powder-1/2tsp
Kashmiri chili powder-2tbsp
Pepper powder-1tsp
Garam masala /biriyani masala-1 tsp
Ginger garlic paste-1 tbsp
Salt to taste
Juice of lemon
Marinate and keep rest for minimum-30 minutes to 1hour
For masala:
Red onion -3
Crushed ginger garlic and green chilies
Curry leaves
Kashmiri chili powder -1 tbsp
Turmeric powder-1/4tsp
Biriyani masala -1 1/2. Tsp
Fennel powder (perum jeerakam)-1 tsp
Curd -2tbsp
Ghee -1/2tsp
Mint and coriander leaves-2 tbsp
Biriyani rice recipe
Kaima rice/biriyani rice/Geera Rice
Whole spices(cinnamon, cloves, cardamom, bay leaf, star anise, etc)
Grated carrot
Hot Water -for 1cup rice 1 and half cup water
Coriander leaf, mint leaves (optional)
Ghee
Salt
Lemon juice
Preparation
Wash the king fish pieces and pat them dry with a tissue paper .In a bowl, combine turmeric powder, Kashmiri chili powder, garam masala, ginger-garlic paste, salt, lemon juice, and pepper with a little water to form a paste .Apply the marinade thoroughly to all the fish pieces.Set aside to marinate in the refrigerator for at least 30 minutes to 1 hou.Wash the Jeerakashala rice thoroughly 4-5 times.Soak the washed rice in water for 20 minutes Heat ghee in a heavy-bottomed pot .Add cinnamon sticks, cloves, cardamom, fennel seeds, and whole black peppercorns to the hot ghee and let them roast slightly .Add the sliced small onion and sauté until it turns light brown .Drain the soaked rice and add it to the pot. Roast it gently for a few minutes.Add the grated carrot and mix well .
Pour in the boiling water (1 ½ cups for 1 cup of rice) and add salt to taste .Stir in the chopped coriander and mint leaves.
Cover the pot and cook on low heat for about 15 minutes, or until all the water is absorbed and the rice is cooked.Once cooked, remove from heat and set aside.Heat oil in a pan.Gently place the marinated fish pieces in the hot oil.Fry on one side until golden brown, then flip and fry the other side until cooked through.Remove the fried fish from the pan and set aside.In the same pan used for frying fish, add the sliced large onions and sauté until they are well browned.Add the crushed green chilies and ginger-garlic paste and sauté for a minute .Add cloves, cinnamon sticks, cardamom, and whole black peppercorns and sauté briefly .
Add the chopped tomato and cook until it softens .Add chili powder, turmeric powder, garam masala, and biryani masala. Sauté for a minute until the raw smell disappears Add salt to taste for the masala .Add the small cubed piece of marinated fish and cook it in the masala. This adds a fish flavor to the masala .Stir in the yogurt .Add a little water and cook for 10-15 minutes until the fish is cooked and the masala thickens.Stir in chopped mint and coriander leaves.Remove the masala from the pan and set aside. In the same pot used for cooking rice, spread a layer of the cooked rice .Spread a layer of the prepared fish masala over the rice.
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