Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a Good dish, thalassery meen biriyani. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Thalassery meen biriyani is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Thalassery meen biriyani is something that I’ve loved my whole life.

Thalassery Meen Biriyani is a delicious and authentic dish specially prepared for festive occasions. Biriyani has always been my comfort meal, and mutton/lamb or fish biryani is the favorite. My first tryst with Fish Biryani was when cousin got a takeaway pack from a small biryani restaurant near his college in Kochi.

To begin with this particular recipe, we have to prepare a few components. You can cook thalassery meen biriyani using 6 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Thalassery meen biriyani:

1. Prepare 2 Cups Biriyani rice (Khyma)
2. Prepare 5 Cups Water
3. Take 10 Mackerel fish or any you like
4. Take 4 Onions
5. Prepare 1 Tomatoe
6. Prepare 3 Tablespoons Ginger garlic green chilli paste

Now, sprinkle garam masala on top of the rice. 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. 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 Biriyani in Malabar Style is an authentic delicious dish from North Kerala, very famed for its aromatic and awesome flavor.

Steps to make Thalassery meen biriyani:

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 it's nicely cooked.to this add garam masalA(I used home made garam masala)
6. On other hand check rice, when it's 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. Don't 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.

In Malabar region, fishes like Seer Fish and Pomfret are used for making biriyani dishes. Fish Biriyani in Malabar Style is a unique and special dish with cooked Seer fish layered alternatively with aromatic basmati rice and baked. Nadan Food Vlog: This time we have the famous Thalassery Biriyani (or Thalassery Dum Biriyani) from the kitchen of Old Paris Hotel (Old Paris restaurant) in. 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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