Neymeen Biriyani: Kerala Fish Recipe

Instructions

1. Clean the Neymeen (fish) thoroughly with salt and lemon juice to remove any odor.
2. Marinate the fish with crushed ginger, garlic, green chilies, and shallots for a flavorful base.
3. Season the fish with turmeric powder, chili powder, pepper powder, coriander powder, fennel seed powder, and garam masala. Marinate for 30 minutes to absorb the spices.
4. Heat a biriyani pot with coconut oil. Splutter fennel seeds for aroma, then sauté onions and curry leaves until golden brown.
5. Add the remaining ginger, garlic, green chilies, and shallots. Sauté well until fragrant.
6. Add the remaining turmeric powder, chili powder, pepper powder, coriander powder, fennel seed powder, and garam masala powder. Sauté well to bloom the spices.
7. Add the marinated fish and cook on low heat for 15 minutes, covered, allowing the flavors to meld.
8. Stir in yogurt and remove from heat. This tenderizes the fish and adds a creamy texture.
9. Wash and drain the biriyani rice thoroughly.
10. Heat a pot with ghee. Add cinnamon, cloves, star anise, mace, and black cumin seeds. Sauté briefly to release their aroma.
11. Pour double the amount of water as rice, add salt, and soaked green peas (if using). Bring to a boil.
12. When the water boils, add rice, chopped carrot, and cabbage (if using). Stir gently to combine.
13. Cover the pot tightly and cook on low heat. Stir gently three times at 7-minute intervals. Remove from heat when the rice is cooked through.
14. Layer a portion of rice in the fish pot, followed by fried onions, cashews, and raisins (optional). Repeat layers, sprinkling with coriander, mint, and garam masala for added flavor.
15. Make four wells in the rice and drizzle ghee into them for richness.
16. Cover the pot tightly and cook on very low heat for 5 minutes. Remove from heat and let it rest.
17. Neymeen Biriyani is ready to serve! Enjoy this delicious Kerala fish biriyani.