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Fish Biryani
Method
- Smear the fish with the paste and keep aside for 30 mins.
- Wash fish and pat dry.
- Boil the rice in water alongwith salt, bouquet garni and lemon juice.
- Cook till 90% done and drain.
- Discard the bouquet garni.
- Heat � cup ghee in a pan.
- Saute bay leaves and fry onions till pink.
- Now add the ginger-garlic paste and green chillies.
- Saute till brown.
- Add the coriander and red chilli powder and saute for 15 seconds.
- Add the whisked yoghurt and caraway seeds, cardamoms and clove powder and cook for 5 mins.
- Now slide in the fish pieces and cook for about 5 mins.
- Remove from heat.
- Sprinkle the coriander leaves and 1 tbsp lemon juice on the fish.
- Layer the fish on the rice.
- Pour the balance melted ghee evenly over the rice.
- Close with a tight lid and seal with dough.
- Place the pan on top of a griddle on very low heat and cook for 6-8 mins.
Ingredients:
1 kg - fish
2 cups - basmati rice, soaked in water for 30 mins
1 kg - fish
2 cups - basmati rice, soaked in water for 30 mins
For Bouquet Garni:
10 - black pepper corns
2" stick - cinnamon
3 - brown cardamoms
10 - cloves
4 - bay leaves
1 generous pinch - mace
1 tsp - caraway seeds (shahjeera)
1 tbsp - lemon juice
salt to taste
To Make a Paste with Little Water:
2 tbsp - gram flour (besan)
1 tsp - salt
2 tbsp - lemon juice
2 - large onions, sliced
2 - bay leaves
3 tbsp - ginger-garlic paste
2 - green chillies, chopped
1 � tsp - red chilli powder
1 tbsp - coriander powder
Powdered Together:
� tsp - carum seeds
4 - green cardamoms
6 - cloves
400 gms - yoghurt
4 tbsp - coriander leaves, chopped
� cup - ghee
RECIPES BY REHANA KHAMBATY
