Search This Blog

Mackerel (aila) Fish biriyani

Usually, Fish biriyanis is made of King fish. Here, in this recipe, i innovated by substituting the King fish with a commonly consumed Mackerel ( aila, in malayalam) and making such alternation in the traditional recipe that the authentic flavor of the fish is maintained.
Its a very simple recipe, quick to make and yummy to eat.




Ingredients:

Masala:
Mackerel :  3 to 4
Onion: 2 (diced).
Tomatoe: 3 ( diced)
*Curd : 1 table spoon
Corriander powder: a pinch
Curry leaves: a stem.
red chilli powder: 1 tsp.
Turmeric powder: 1/4rth tsp.
salt: to taste.
Oil to fry ( shallow)

Rice:
Basmati rice: 2 cups
Onion: 1 sliced
Garam masala: 1/2 tsp
salt to taste
water: 4 cups.

Preparation:
In a deep vessel ( to prepare rice) heat oil. When hot, add sliced onion and saute till soft. Add garam masala and stir for a minute or so. Add rice and fry it on medium flame till the rice becomes more whitish colour. This makes sure the biriyani rice doesn't stick to one another. Add water with salt and let the mixture boil and reduce till just moist rice. When this happens, remove the vessel from the stove and cover it till the final stage.
Now for the fish. clean and cut the mackerels to thick slices. Marinate them with salt, red chilli powder( 1/2 tsp), turmeric powder, coriander powder and curd. Keep aside for say 15 min to the minimum. In a non stick pan shallow fry them till done. Keep aside. In a kadai, heat oil add onion and when done add tomato and saute till tomatoes are soft. When soft, add the remaining red chilli powder and salt. Stir for 1/2 a minute or so. Add the fried fish along with the masala and oil in the shallow fried pan. This enhances the flavor. Reduce the flame to minimum and cover the dish for 5 minutes. Now in a deep vessel, rub oil at the bottom and assemble the rice and the fish masala as layers. Heat the entire mixture for 5 minutes on low flame.


* it is heard that fish when mixed with any dairy product opens a chance for skin diseases as psorasis. Therefore, curd can be avoided if required. 

N.B-> in this dish i have not used garlic ginger or the traditional fry onion as garnish as i believe these flavors can spoil the authentic mackerel flavor. 

2 comments:

  1. I truly love your blog.. Very nice colors & theme. Did you make this site yourself?
    Please reply back as I'm attempting to create my very own blog and would love to know
    where you got this from or exactly what the theme
    is called. Many thanks!

    Feel free to surf to my webpage: celebrity cleanse secrets supplement

    ReplyDelete

Thankyou for your comment.

Map IP Address
Powered byIP2Location.com

Protected by Copyscape DMCA Copyright Search
Copyright © 2011 by Chanjal S Kumar. All rights reserved. The information published herein is for the personal use of the reader and may not be incorporated/published in any commercial activity. Making copies of the information in full or any portion thereof for purposes other than own use is a violation of copyright law. For additional information relating to copyright, please contact: Chanjal S Kumar at pinkpearl_285@yahoo.com

Total Pageviews

 

The Edible Blog Template by Ipietoon Cute Blog Design