Malabar Meen Biriyani

One should say that Malabar Muslims have really contributed a lot to the moulding of a very distinct culinary culture, which is now identified as 'Malabar' style...During Ramzan our Muslim friends flooded our table with all those Muslim delicacies like Meen biriyani,Adukku Pathiri, Meen Pathiri,Kozhi porichathu,Kozhi Ada,Chatti pathiri,Unnakkaya, Muttamala,Alsa,Tharikanji,Kalathappam,Kinnathappam etc..I'm drooling here already!!(I shall blog some of these recipes soon) Festive seasons or on occasions like treating their 'Puyyapla'(Puthiya Mappila/New Bridegroom- who remains 'Puyyappla' even at 80!)....Treating 'Puyyappla' was a big ritual often....with many dishes prepared and all his comforts arranged ,But now things have changed tremendously...with education permeating the grass roots....people are more enlightened....and women more empowered......So here is the recipe for the famous Malabar Meen Biriyani.

Ingredients:
Serves-4
For Rice:
Ghee - 2 tbsp
Bay leaves-2
Cardamom powder - 1/2 tsp
Fennel seed powder-1/2 tsp
Cinnamon- 4 sticks
Aniseed-2 or 3
Cloves - 4
Pepper powder - 1 tsp
Onion(sliced) - 1 (medium) onions
Basmati rice - 3 cups
Boiled water - 5 3/4 cups
Lemon juice-1/2 a lemon
Salt - as required
For fish masala:
King fish - 1/2 kg(Any Hard fleshed fish)
Chilly powder - 1 tbsp
Turmeric powder - 1/2 tsp
Pepper powder-1/2 tsp
Salt - 1 tspOil - 100ml
Onion(sliced) - 3 large
Ginger-garlic-green chillies paste - 2 tbsp
Coriander leaves+Mint leaves+Curry leaves paste-2tbsp
Tomato(chopped) - 2
Garam masala powder - 1 tsp
Curd - 1 tbsp
Lemon juice-1/2 a lemon
Thick coconut milk - 1/4 cup
Ghee - 2 tbsp

For garnishing:
Cashew nuts(roasted)-25g
Raisin(roasted)-25g
onion-1 medium size-(finely chopped)

Method :
Wash the basmati rice(long grain rice).Soak the washed rice for 5 minutes.Drain off the water completely.Boil water with salt.Heat ghee in a pan.Add bay leaves, cardamom, fennelseed, aniseed, cinnamon, cloves and pepper. Saute it for a couple of minutes.Add onions and fry till golden brown.Add rice,lemon juice and stir for about 5 min or till the grains become soft when you bite it.Pour boiled water and cook till it is done.Then using a fork stir the rice so that the grains separate out and keep it open so that excess water, if any, will evaporate completely.

Fish may be cut into pieces, removing the bones. If it is really large fish like King fish you may retain the bone, for it adds to the taste.If served to kids it is better to remove the bones and cook.Marinate fish pieces with chilly powder, turmeric powder,pepper powder and salt for 30 minutes(pref. in the refrigerator).Fry the marinated fish pieces in oil.In the same oil used to fry the fish ,addd sliced onions and fry on a simmering flame, till it becomes golden brown.Add ginger-garlic-green chilly paste,coriander-mint-curry leaves paste, and tomato.Saute it for nearly 6minutes.Keep the flame medium.Stir it for 6 min.Add curd, coconut milk, and salt and stir it for 5 min.Add fried fish pieces and reduce the flame.Cook till it becomes a good thick gravy.
Roast cashew nuts, raisins and onion in a small wok(deep brown).Take a deep bottomed vessel and layer rice,fish masala,Roasted nuts,raisins& roasted onions alternatively.Pour 2 tbsp of ghee and tightly cover with a lid.Keep it on a very low flame for 10 min.(Alternatively you can bake it in an oven for 10 minutes at 180 degrees).Traditionally the lid is sealed with Maida, and coconut husk embers are kept on top.( 'Dum').Serve it,the Biriyani please! ; ) hot with Onion/Potato Raita.