Recipe: Perfect Thalassery meen biriyani

Recipe: Perfect Thalassery meen biriyani Delicious, fresh and tasty.

Thalassery meen biriyani. Thalassery Meen Biriyani is unique and special with cooked rice and fish masala layered alternatively and cooked in Dhum. This is a wholesome and nutritious dish served with mint chutney, papad and pickle. Biriyani has always been my comfort meal, and mutton/lamb or fish biryani is the favorite.

Cooking with Arshima A vlogger in.

Add Thalassery special biriyani masala and sauté ; Add turmeric water, fried cashew nuts and raisins; Add coriander and mint leaves and also sprinkle thalassery biriyani masala; Repeat the layering; Add bista (fried onion) on top of the rice; Heat a dosa pan, place the cooker on top of the pan, and close the cooker with whistle.

Thalassery biryani recipe with video - Thalassery biryani originated from the malabar region of Kerala and is quite popular for its unique aroma and taste that comes from the unusual variety of rice called Jeerakasala.

You can cook Thalassery meen biriyani using 6 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Thalassery meen biriyani

1. You need 2 Cups of Biriyani rice (Khyma).

2. It’s 5 Cups of Water.

3. It’s 10 of Mackerel fish or any you like.

4. It’s 4 of Onions.

5. It’s 1 of Tomatoe.

6. You need 3 Tablespoons of Ginger garlic green chilli paste.

Unlike the other kind of popular biryanis where basmati rice is used, thalassery biriyani is made using a premium quality short grain rice which is also known as kaima rice or.

Fish Biryani / Malabar Fish Biryani / Meen Biriyani.

Fish Biryani is a popular delicacy in Kerala, and its fame has transcended beyond boundaries and is popular across the globe as an iconic one pot dish.

Biryani is a favourite meal in the Asian sub-continent and there are myriad ways of preparing this flavourful dish.

Thalassery meen biriyani step by step

1. First clean the fish, cut it into pieces. Marinate it with turmeric, red chilli powder, salt.keep it aside..

2. Cut onions into thin slices, tomatoes into small cubes..

3. Heat pan,add 3-4 tablespoons of pure ghee.and sauté the rice. On other stove start heating the water.to it add 1 teaspoon of aniseed, salt, 2-3 elakka, bay leaves and karambu patta. Allow to boil.

4. Once rice is roasted a bit, quickly add boiled water, give a stirr and close the lid let it cook.. Also add 1 tsp of lime juice to this..

5. Now heat another pan add ghee sauté onion, when it turns slight brown add ginger garlic paste green chilli pasted.sauté again till its nicely cooked.to this add garam masalA(I used home made garam masala).

6. On other hand check rice, when its done off the flame. Now start frying the fish. Meanwhile continue saluting the onion masala.

7. To this mixture add tomatoes.tomatoes are usually added to balence ginger garlic tSte. You can add meat masala also if you required.add according to the taste..

8. To this add the fish. Mix well. Dont stir as it will break the fish. Just mix by putting masala on top of fish. Add chopped coriander leaves to this and close lid for 1 min.also can squeeze few lime juice a lil bit.

9. After that off flame and start layering masalas and rice. After layering heat it in medium flame.then off and serve..

10. I have added only garam masala to tis that how my mom makes at home and it taste superb..

11. If you want to add meat masala or biriyani masala you can add it before adding tomatoes. So that even if the quantity of masala u added is more or less you can balence it with adding lore or less tomatoes..

Notes: For best results, finely slice the tomato instead of chopping them roughly.

Mutton cooking should not be rushed using a pressure cooker.

Malabar Meen Biriyani - Malabar Style Fish Biriyani (Fish and Rice Casserole) Hi pals,.

Thalassery Mutton Dum Biryani Ghee Rice (Neychor) Awards and Meme: My friend Saju has shared an award with me.

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