The Malayali word Meen Choru means Fish rice. Meen means Fish and Choru means rice. I love trying cuisines from all states in India and we have so much of variety that even if I cook different dishes everyday I’ll not be able to cover all within a year. Probably I’ll need a lifetime 😊. Each state of ours has unique dishes beside regular ones. I felt like trying a fish Biryani and Pomfret being my favourite fish I gave this Biryani a shot. The flavours of raisins, fried onions and lime juice is distinct in each mouthful. Please don’t forget to try this dish and let me have your feedback’s, thank uou

Serves – 2 people

Preparation time -15 mins and Cooking time -60 mins

Ingredients

1 cup long grain rice. I used long grain.

2 medium size Pomfret fish pieces

2 limes juice

2 medium size onions chopped fine

1 tomato chopped fine

1 cup yoghurt

1/2 tsp ginger chopped fine

1/2 tsp red chilli powder

1/2 tsp turmeric powder

Few mint leaves chopped

Few coriander leaves chopped fine

1 Tbsp raisins

2-3 green chillies chopped

1” cinnamon stick

2-3 green cardamoms

3-4 cloves

1/2 tsp garam masala powder

Ghee & Oil

Salt as per taste

Method

Wash the fish pieces and make insertions on the fish on both sides. Marinate with red chilli powder, turmeric powder, a little lime juice and salt and set aside for 10 mins. Wash and soak the rice for 20 mins. In a wok add oil and fry half of the chopped onions till translucent. Add chopped ginger, chopped green chillies and fry for few seconds. Add tomatoes and stir for 2-3 mins till they are soft. Add whisked yoghurt and stir vigorously. Add chopped coriander, mint leaves and lime juice. Add the fish to this and simmer for 4-5 mins. Set aside. In another wok add ghee and oil and fry raisins and set aside half of the fried raisins. Add rest of the chopped onions and fry till translucent and set aside half of it. Add cinnamon, cardamoms and cloves and fry for few seconds. Add rice and fry for 2-3 mins. Add salt and then hot water until 1” above the surface of the rice. Cook in high flame for 2 mins and slow flame for 8 mins until water is absorbed and 80% of the rice is done. Set aside. Take a heavy rimmed pot and smear with oil. Add half of the rice and add the fishes alongwith the masala. Spread the garam masala powder, add lime juice over the fish. Cover with balance rice. Sprinkle a little water if need be. Cover with a tight lid on high flame for 2 mins and slow flame for 10 mins. Carefully take out the fishes and serve the Biryani with fried onions, fried raisins, lime juice and the fish on top.