Ingredients with Measurements:
- 500g fish fillets, cut into cubes
- 2 cups basmati rice
- 4 tbsp ghee
- 2 onions, sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 green chillies, chopped
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 cup yogurt
- 1/2 cup mint leaves, chopped
- 1/2 cup coriander leaves, chopped
- Salt to taste
- 3 cups water
Special equipment needed:
- Large pot with lid
- Non-stick pan
Step-by-step instructions:
1. Wash the rice and soak it in water for 30 minutes.
2. Heat ghee in a large pot and add sliced onions. Fry until golden brown.
3. Add ginger paste, garlic paste, and green chillies. Fry for 2 minutes.
4. Add turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala powder. Fry for 1 minute.
5. Add fish cubes and fry for 5 minutes.
6. Add yogurt, mint leaves, coriander leaves, and salt. Mix well and cook for 5 minutes.
7. Drain the soaked rice and add it to the pot. Mix well.
8. Add 3 cups of water and bring it to a boil.
9. Reduce the heat to low, cover the pot with a lid, and cook for 20 minutes.
10. In a non-stick pan, heat 1 tbsp of ghee and fry some sliced onions until golden brown.
11. Once the biryani is cooked, transfer it to a serving dish and garnish with fried onions.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 60g
Protein: 15g
Substitutions for ingredients:
- Any white fish can be used instead of fish fillets.
- Vegetable oil can be used instead of ghee.
- Brown rice can be used instead of basmati rice.
Variations:
- Chicken or lamb can be used instead of fish.
- Vegetables like potatoes, carrots, and peas can be added to the biryani.
Tips and tricks:
- Soaking the rice before cooking helps to make it fluffy.
- Use a non-stick pan to fry the onions for garnishing.
- Use fresh mint and coriander leaves for the best flavor.
Storage instructions:
Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve the biryani in a large serving dish and garnish it with fried onions and fresh mint leaves.
Garnishes:
Fried onions and fresh mint leaves.
Pairings:
Serve the biryani with raita, pickle, and papad.
Suggested side dishes:
- Vegetable salad
- Cucumber raita
- Onion and tomato salad
Troubleshooting advice:
- If the biryani is too dry, add a little water and cook for a few more minutes.
- If the biryani is too wet, remove the lid and cook on high heat for a few minutes.
Food safety advice:
- Use fresh fish and cook it thoroughly.
- Wash your hands and utensils properly before cooking.
Food history:
Thalassery Biryani is a popular dish from the Malabar region of Kerala, India. It is known for its unique flavor and aroma.
Flavor profiles:
Spicy, aromatic, and flavorful.
Serving suggestions:
Serve the biryani hot with raita, pickle, and papad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian