Sunday, January 29, 2012

Fish Biriyani

I've never made fish Biriyani before and this is my first attempt. I found this much easier than other biriyanis since fish cooks really fast and takes little time. Here's how I made it.
 
Ingredients:

Fish Marinade:
Tilapia – 3 lbs
Yogurt –1/2 cup
Fish Biriyani Masala – 4 Tbsp
Chilli powder – 3 tsp
Lemon Juice – 2tsp
Turmeric powder – 1 tsp
Curry powder – 3 tsp
Coriander Powder – 3 tsp
Garam Masala – 1 tsp
Ginger garlic Paste – 1 Tbsp

For Biriyani:
Mint Leaves – ½ bunch
Cilantro, chopped - handful
Basmati Rice – 3 cups
Water – 4 ½ cups
Cloves - 4
Cinnamon – 4
Cardamon – 2
Star Anise – 2
Bay Leaves – 2
Onions – 2 large
Tomatoes – 1
Ginger garlic Paste – 1 Tbsp
 
Method:
  1. Marinate fish with all the ingredients from the marinade above for at least 30 minutes.
  2. Cook rice in the rice cooker with little oil, salt and half of all the spices above: 2 cloves, 2 cinnamons, 1 cardamom, 1 Anise, 1 Bayleaf
  3. In a large skillet, add oil and once it heats up, add all the remaining spices.
  4. Add the onions and fry until brown, add 1 tbsp of ginger garlic paste and sauté until the smell goes.
  5. Add tomatoes, mint leaves, cilantro and the marinated fish mixture and add heat it medium flame until the gravy thickens up and the fish is all cooked.
  6. Adjust salt and other spices to taste.
  7. Once rice is cooked, spread it in a large vessel and let it cool.
  8. Remove fish curry from flame and mix with rice without breaking the fish.
Serve with raitha.