Fish Biriyani

Fish Biriyani

For fish masala

Ingredients

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

Method

• 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)
• Sauté ginger and garlic until raw smell goes off
• Add onion and sauté 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

Method

•  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.