Friday, March 22, 2013

Fish Biriyani

Fish Biriyani
For fish masala
500 gram king fish
3 medium onions, chopped
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
1 big tomato, chopped
¼ cup curd      
1 tablespoon lemon juice
2-3 tablespoon kashmiri chili powder
1-2 tablespoon coriander powder
¼ teaspoon turmeric powder
¼ teaspoon cumin powder
1 teaspoon garam masala powder
2-3 tablespoon oil
Salt as required
For marination
1 tablespoon Kashmiri chili powder
1 tablespoon each crushed ginger and garlic
1 tablespoon fennel powder
¼ teaspoon turmeric powder
1 teaspoon vinegar
Salt, to taste   
For rice
2 cups basmati rice, washed and soaked for 30 minutes
4 cups water
2 tablespoon ghee
4 cardamoms
5 cloves
2 medium size cinnamon sticks
6-8 whole black pepper
3 bay leaves
1 star anise
2-3 tablespoon ghee
Juice of ½ lemon
Salt as required
Masala Preparation
  • Make a fine paste of all ingredients under marination and marinate the cleaned fish pieces for 45 minutes to 1 hour.
  • Shallow fry the fish pieces until it turns light golden brown.
  • Add 2 - 3 table spoon oil in a pan. (The left over oil of fish fry can also be used)
  • Saut√© ginger and garlic until raw smell goes off
  • Add onion and saut√© until it turns translucent.
  • Add chopped tomatoes and give a good stir for a minute.
  •  Make a paste of chili powder, coriander, turmeric and cumin powder with a little water in a bowl and add to the above mixture.
  • Stir well until the tomatoes are well mashed and oil starts appearing on top.
  • Add ¼ cup yoghurt and mix well.
  • Add fish pieces and stir until the fish pieces are well coated with gravy.
  • Cover and cook for 5-6 minutes.
  • Add 1 table spoon lemon juice.
  • When the gravy becomes thick and fish is well cooked, sprinkle garam masala powder on top and remove from fire.
Rice preparation
  •  Drain water from the soaked rice completely.
  • Heat 2 tablespoon ghee in a vessel.
  • Add whole masala (cinnamon, cloves, pepper, star anise, bayleaves, cardamom) and stir for a minute
  • Add rice and stir for 2-3 minutes
  • Add 4 cups water.
  • Add salt along with lemon juice.
  • Cover and cook till the water is completely evaporated.
For layering
  • Spread one layer of fish masala first and a layer of rice on top of it.(repeat the procedure)
  • Garnish with chopped coriander, mint leaves and fried onions.
  • Cover the vessel tight and cook in low flame for 10 minutes before serving.
  • Serve hot with raita and pappad.

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