Ingredients
Fish-cut into medium size pieces- 400 gms
For marination
- Kashmiri chili powder- 1.5 tsp
- Turmeric powder- 1/4 tsp
- Black pepper powder-1/2 to 1 tsp
- Lemon juice-1/2 tsp
- Water- as required
- Salt to taste
For masala
- Onion sliced- 2 nos
- Ginger- crushed- 1.5 tsp
- Garlic -crushed- 1.5 tsp
- Green chilies-finely chopped- 2 nos ( or to taste)
- Kashmiri chili powder- 1 tsp
- Turmeric powder- 1/2 tsp
- Coriander powder- 1 tsp
- Black pepper powder- 1/4 to 1/2 tsp( or to taste)
- Garam masala powder- 1/2 tsp
- Fennel powder- 1/4 tsp
- Water- 2 tbsp
- Tomato -finely chopped- 1 no
- Coconut milk -1/2 cup
- Oil- as required
- Salt to taste
For rice
- Basmati rice- 1.5 to 2 cups ( see notes)
- Bay leaves- 2 small
- Cloves- 3 nos
- Cardamom - 3 nos
- Cinnamon- 2" piece
- Salt to taste
- Oil /Ghee- as required
For Garnishing
- Onion sliced- 1/4 cup
- Cashew nuts- 1 tbsp
- Raisins- 1 tbsp
- Garam masala- as required
- Coriander and mint leaves- chopped- 1 tbsp each
- Ghee-1/2 to 1 tsp
Method
To prepare rice.
- Wash rice until water runs clear.Heat oil and ghee in a pan and add bay leaves,cloves,cardamom and cinnamon ,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
- Add salt and water.Cover and cook until it is 3/4 th done.Drain and transfer it to a large tray and allow it to cool slightly.
- Combine together all the ingredients listed under 'for marination' and rub it onto the fish slices.Keep aside for 15 to 20 minutes.
- Heat oil in a pan and shallow fry the fish until 3/4 th done ,turning once in between.Transfer it onto a clean kitchen towel.
- In the same pan ( add more oil if required) add onion,ginger,garlic and green chilies and saute till it turns golden brown.
- Add kashmiri chili,turmeric,coriander,black pepper,garam masala and fennel powder along with 2 tbsp water.Mix well.Cook for 1 or 2 minutes or until oil separates.
- Add chopped tomato and cook for 5 to 6 minutes or until tomato is completely cooked and masala starts to leaves the sides of the pan.
- Add coconut milk and salt to taste.Bring this to just under a boil and add the fried fish.Gently mix until the masala coats the fish.Cook for 2 to 3 minutes.
- Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
- Preheat oven to 180 Deg C.
- Lightly grease a baking pan with ghee.Arrange prepared rice and fish masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
- Garnish with fried cashewnuts,raisins and onion.
- Cover it with an aluminium foil and bake for 15 to 20 minutes.
( for stove top method,layer rice and fish masala in a greased heavy bottomed pan and cover it tightly.Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low and cook for about 20 minutes.)
NOTES:
If you like more masala for the biriyani,use 1.5 cups rice or use 2 cups rice for a milder version.(I get about 4 cups cooked rice from 1 cup rice)
You can use King fish,Pomfret or any other firm fish.
NOTES:
If you like more masala for the biriyani,use 1.5 cups rice or use 2 cups rice for a milder version.(I get about 4 cups cooked rice from 1 cup rice)
You can use King fish,Pomfret or any other firm fish.
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