Mangalorean Fish Biryani

Instructions

1. 1

   Prepare the Fish and Rice

   • Clean the fish steaks and pat them completely dry. In a bowl, combine 1.5 tsp red chili powder, 0.5 tsp turmeric powder, lemon juice, and 1 tsp salt to make a thick paste.
   • Coat the fish steaks evenly with the marinade. Set aside for at least 30 minutes.
   • Wash the jeerakasala rice thoroughly and soak it in water for 30 minutes. After soaking, drain the water completely.
2. 2

   Cook the Rice

   • In a pot, heat 2 tbsp of ghee over medium heat. Add the cinnamon stick, cloves, green cardamom, and star anise. Sauté for 30-45 seconds until fragrant.
   • Add the drained rice and gently sauté for 2 minutes, being careful not to break the grains.
   • Pour in 4 cups of hot water and 1.5 tsp of salt. Stir once, bring to a rolling boil, then reduce the heat to low. Cover and cook for 10-12 minutes, or until the rice is 90% cooked and all water is absorbed.
   • Turn off the heat and let it sit, covered, for 5 minutes. Then, gently fluff the rice with a fork and set aside.
3. 3

   Fry the Fish

   • In a shallow plate, mix the rice flour and rava.
   • Lightly dredge each marinated fish steak in the flour-rava mixture, shaking off any excess.
   • Heat the coconut oil in a wide, heavy-bottomed pan over medium-high heat. Carefully place the coated fish steaks in the hot oil.
   • Shallow fry for 3-4 minutes per side until they are golden brown and crisp. The fish should be about 80% cooked. Remove from the pan and set aside. Reserve about 3-4 tbsp of the flavorful oil in the pan.
4. 4

   Prepare the Biryani Masala

   • In the same pan with the reserved oil, add the sliced onions. Sauté on medium heat for 8-10 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for 2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 5-6 minutes until they become soft and mushy.
   • Stir in the remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp salt. Sauté the spices for 1 minute.
   • Add the fresh grated coconut and tamarind pulp. Mix well and cook for 3-4 minutes until the masala thickens and you see oil separating at the edges. If the masala is too dry, add a splash of warm water.
5. 5

   Layer and 'Dum' Cook the Biryani

   • Select a heavy-bottomed pot for layering. Spread half of the prepared masala evenly at the bottom.
   • Arrange the fried fish steaks over the masala in a single layer.
   • Gently spread the remaining masala over the fish.
   • Top with all of the cooked rice, spreading it evenly.
   • Garnish the rice layer with chopped mint leaves, coriander leaves, fried onions, and drizzle the remaining 2 tbsp of ghee over the top.
   • Cover the pot with a tight-fitting lid. To seal it well, you can place a clean kitchen towel under the lid or use aluminum foil.
   • Place the pot on the lowest possible heat and cook on 'dum' for 12-15 minutes. Alternatively, place a tawa (griddle) on the stove and put the pot on it for gentle, even heating.
   • Turn off the heat and let the biryani rest, undisturbed, for at least 15 minutes. This step is crucial for the flavors to meld.
6. 6

   Serve

   • Open the lid and enjoy the aroma. Gently fluff the biryani from the sides of the pot using a spatula or large spoon.
   • Serve hot, ensuring each portion includes rice, masala, and a piece of fish. It pairs well with a simple raita or papad.