Biriyanis are very famous in my home town. And loved by all! this one has been in my draft for a long long time. finally i decided to publish it! You can also check my Malabar Chicken Biriyani and Malabar Beef/Mutton biriyani.  Some part of it i have copied and pasted oh yes im very lazy to type all this again!!

For the Marinade:

Marinate the 1 lb or 1/2 kg of any big like Tengirri, batang, (these are chinese names im not sure about the english names!) Pomfret  with 1 heaped tsp of red chilli powder, 1/2 tsp turneric, 1/2 tsp fennel pwdr, 1tsp ginger garlic paste, 1/2 tsp chilli paste, 1/4 garam masala, corriander,mint,curry leaves ans salt to taste grinded into paste leave for an hour or two.  Shallow fry the fish in a large non stick .

For the Masala:

onions – 4 large

ginger garlic paste – 1 tsp

tomatoes – 2 large chopped

corriander powder 2 tsp

garam masala – 1/2 tsp

finely chop 4 large onions. When the onions are well cooked add 1 tsp ginger garlic paste. Mix well after 3 -4 mts add2 large tomatoes. When the tomatoes are well cooked add 2 tsp corriander pwdr, 1/2 tsp garam masala and mix well add salt to taste. Add the fried fish to the masala and cook for few mts.  Make sure it does’nt get burned.

For the Rice:

rice – 7 cups (basmati or kola/kaima that u get in kerala)
ghee and dalda – as required
water – 10 cups

Meanwhile in another vessel heat 2 tbsp of ghee or dalda and add cashewnuts and raisin and fry then till brown. Add one at a time not together. After frying keep them in a seperate plate.

Add water to the ghee. When the water boils add salt and rice to it. Make sure that the water is salty enough for the rice (by tasting it) and there is sufficent ghee (insert a spoon in the water and touch and see wthether it oily. (If its not oily u can add more ghee to it).

Close the vessel and cook till all the water drains away. When the water drains it will be more that 3/4th cooked.

In the fish vessel add 1/2 tbsp of ghee  the center and all the for sides. After that add rice on top of it.

Evenly spread the rice and add a pinch of turmeric pwder, garam masala pwdr, the fried raisin and cashew nuts and lil bit of ghee. Like this make 3 layes of rice. And now cook again till the steam comes up. This will take another 15-20 mts, or may be faster. Always cook in a very low flame.  Please note that the fish will be on the bottom of the vessel and the 3 layers of rice will be on top of it. ie, one layer of fish and 3 layers of rice.

When the steam comes up turn off the stove and let it cool for 15 mts. After that open up and seperate the rice. Dont sepeate all the rice from the fish there should be lil rice in the fish mix.

Now its ready to eat!!! Serve hot with green chutney, raita, pickel!!!

The first time I had salmon was when I became pregnant with my daughter and that too in the peak of morning sickness! Since then, I have never ever touched it! Then one fine day morning when I was shopping for groceries and fish, I saw fresh Salmon fillet; then I thought why not give a try? At least my kids and hubby can eat it.

And then I bought a small Salmon Fillet and decided to grill it since I am in love with my Electric Oven and have to use it everyday! LOL!

So my simple recipe for the Grilled Salmon is marinate it with black pepper, salt and lime juice. You may add the ingredients less or more according to your taste. Refrigerate it for 1 hour and grill.

Now I am addicted to it and it is a must have twice in a week in our home now! Below is nutritional facts of Salmon.

Source: Wolframalpha.com