അയക്കൂറ ബിരിയാണി.

അയക്കൂറ ബിരിയാണി.
By: Lakshmi Ajith

ഞാൻ ഉണ്ടാക്കിയതെങ്ങനെ എന്ന് താഴെ ചേര്ക്കുന്നു. Dum ഒരു layer മാത്രമേ ഇട്ടുള്ളൂ. പിന്നെ rice ഉണ്ടാക്കുന്നതെല്ലാവർക്കും അറിയാമെന്നു വിചാരിക്കുന്നു. 

For fish fry:
Kingfish- 4 pieces
Chili powder- 1 tsp
Turmeric powder- 1/4 tsp
Salt- to taste
Lemon juice - 1 lemon
Oil- for frying the fish

For masala:
Sliced onions- 2
Minced ginger garlic green chilly paste- 3 tsp
Salt- to taste
Tomatoes-2
Garam masala- 2 tsp
Coriander leaves and mint leaves
Lemon juice - 1 lemon

For garnish:
Sliced onions- 2
Cashew nuts- 2 tbsp
Raisins- 2 tbsp
Chopped coriander- 1 bunch
Ghee- 3 tsp

Cooked basmati rice with whole spices – 3 cups.

Marinate fish fillets with turmeric powder, red chilly powder, ginger-garlic paste and salt for 1 hr in a refrigerator.
Fry the marinated fish fillets in oil.
Remove them to a plate and heat the same pan.

Add ghee and oil. Sauté the onions to be garnished, until golden and take them out. In the same oil, sauté the cashews until golden and keep them along with onions. In the same manner sauté raisins until it puffs up. Keep them with the fried onions and nuts.

Add onions for masala in the same pan and sauté, till it turns golden brown.
Add ginger-garlic-chilly paste and sauté for 2 mins.
Add tomato, garam masala, salt, coriander leaves and mint leaves and cook for a few mins.
Add lime juice.
Put the fried fish fillets in this masala.
Put the cooked rice over the masala and spread 1 tsp of lime juice over it. Sprinkle a 1/4 tsp of garam masala all over and spread half of the fried onions, coriander chopped, cashews and raisins. Cover the entire vessel with foil and close the lid tightly. Cook the biriyani for 20-30 minutes at very low heat.
Just before serving, garnish with the other half of fried onions, cashews and raisins.
Enjoy with Cucumber Raita, pickle and pappadam.