Sunday, April 7, 2013

Fish Biriyani





For Garnish: 

Ingredients: 

1. Cashew nuts - Half cup 
2. Raisins - Half cup 
3. Onion- 1, chopped thinly lengthwise
4. Ghee - 2 tsp 
5. Cilantro - Chopped, Half cup
6. Mint leaves - Chopped, Half cup

Preparation: 

1. Heat the ghee in a pan. Add the cashews and raisins and toast lightly. Keep aside. 
2. Add the onion and fry until golden brown. Keep aside. (You could alternatively deep fry the onion). 
3. Keep the cilantro and mint aside for garnish. 


For Fish Fry: 

Ingredients: 

1. King fish or Salmon - 1.5 lb (King Fish would be ideal for this recipe, however I used salmon for mine, since king fish is not easily available in this part of the country)
2. Red chilli powder - 2 tsp
3. Turmeric powder - 1/2 tsp 
4. Lemon juice - 3 tsp
5. Salt - As desired
6. Oil - Required for shallow fry (Coconut oil would be ideal)

Preparation: 

1. Marinate the fish pieces with ingredients 2-4 for at least 1-2 hours in the refrigerator. 
2. Fry them in oil and keep aside. 
3. Use the same pan with remaining oil to prepare the fish masala below. 


Fish Masala: 

Ingredients: 

1. Onion - 2, Finely chopped
2. Ginger - 1 inch piece
3. Garlic - 3-4 cloves
4. Pearl onions - 3-4 
5. Green chillies - 4-5
6. Red Chilli powder - 1 tsp 
7. Turmeric powder - 1/2 tsp 
8. Garam masala - 1/2 tsp 
9. Tomato - 2 medium, finely chopped
10. Yogurt - 2 tbsp
11. Coconut milk - 1/4 cup 
12. Curry leaves - A sprig
13. Cilantro - Chopped, 1/4 cup 
14. Salt - To taste

Preparation: 

1. Grind the ingredients 2-5 to form a fine paste. Keep aside. 
2. Saute the onion in the same oil the fish was fried.
3. Once they turn golden brown, add the the ginger - garlic - green chilli paste and mix well for about a minute. 
4. Add the red chilli powder, turmeric and garam masala, and mix until the raw smell of the spices go away. 
5. Add the tomatoes and cilantro and cook for 5 minutes and then add the fish pieces. 
6. Add the yogurt, and coconut milk and cook on low heat for another 5 minutes. Remove from heat and keep aside. 

Biriyani Rice: 

Ingredients: 

1. Basmati Rice - 3 cups, washed and soaked in water for one hour and drained. 
2. Ghee - 2 tbsp 
3. Cinnamon sticks - 2-3 inch sticks
4. Cloves - 10 
5. Green cardmom - 6, lightly crushed
6. Star Anise - 1 
7. Whole peppercorns - 15 
8. Turmeric - 1/4 tsp
9. Water - 5.5 cups 
10. Salt - To taste

Preparation: 

1. Heat ghee in a pan, add spices 3-7 and saute for 30 seconds. Add the soaked rice and fry lightly for 5 minutes. 
2. Add 5.5 cups of boiling water to the rice. Add salt and turmeric and cook the rice and keep aside. 

Biriyani Preparation: 

1. Pre-heat the oven to 380 F. 
2. Layer the rice and fish masala alternatively in a greased baking dish. Add the chopped cilantro, mint leaves, cashews and raisins in between the layers. 
3. Cover the dish with foil and bake for 15-20 mins. 
4. Let cool for 10 mins before opening. 

Serve warm with raita and pappadam! 

Enjoy! :D 

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