Saturday, February 19, 2011

Fish Biriyani

fish biryani


Preparation time : 30 minutes
(including marination time)
Cooking time : 35 minutes
Serves : 4-5

Ingredients :
  • 1 lbs Catfish (You can use any fish of your choice)
  • 2 medium sized onion
  • 1 medium sized tomato
  • 1 tbsp Red chili powder
  • Coriander leaves, 1/2 bunch
  • 1 tbsp lemon juice
  • 2 cups Basmati rice
  • whole garam masala (1 cinnamon stick, 1 star anise, 2 cloves, 1 black cardamom)
  • Ghee/butter, as required
  • Oil, as required
  • Salt to taste
  • 2 -3 drops kewra water


Marination for fish :
  • 3/4 cup yogurt
  • 1 tbsp Ginger and Garlic paste
  • 1 tsp black pepper powder
  • 1/2 tsp turmeric powder
  • 1 and 1/2 tbsp Biriyani Masala( I always prepare Biriyani masala at home. Following are the ingredients)
  1. Cinnamon- 2 inch piece 
  2. Cloves 8-10
  3. Cardamom - 8
  4. Black cardamon - 2
  5. Nutmeg -1 
  6. Bay leaves- 1
  7. Fennel seeds- 1tsp
  8. Mace  5-6
  9. Caraway seeds/Shah Jeera- 1 tbsp
  10. Star Anise-1          


Preparation :
  • Wash the fish thoroughly and cut into 2" pieces. Wash the basmati rice properly and keep aside.
  • Marinate the fish with the ingredients as mentioned above and refrigerate for 30 minutes.
  • Heat 1 tbsp ghee/butter  in a non stick deep skillet, fry the whole garam masala, add rice and fry again for less than a minute . Add water , a pinch of salt and cook rice till its half boiled.
  • Heat 1 tbsp of oil , fry 2 chopped onions with 1 tbsp red chili powder till it gets golden brown .Then add 1 chopped tomato and cook till it gets pulpy. At the end, add the marinated fish and cook till the fish is half done. 
  • In an Oven safe large serving dish with a tight lid, lay the rice at the bottom and spread. Layer with the fish gravy. If you wish, you can add a layer of fried onions (You can either use store fried onions or make it at home). Sprinkle a few drops of Kewra Water . Repeat with a layer of rice and curry followed by sprinkling kewra water . Layer until all the rice and gravy has been used up. Pour the lime juice on top.
  • Put the lid on the vessel. Make a seal so that the steam cannot escape at all. Put this dish inside a preheated oven at 250 deg F. Let sit for 15 to 20 minutes and turn off the oven. 
  • Do not remove Biriyani for atleast one hour from the Oven.
  • Served with Raita.
  
I'm sending this recipe to Akilas kitchen for the event : Dish name starting with F


event

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