Fish Biriyani
INGREDIENTS:
To make fish gravy:
1. Fish ( preferably kingfish, Batang) – 3 pieces ( I have used Tenggiri here)
2. Onion – 2 med size
3. Tomato – 1 big
4. Ginger – 2 inchs
5. Garlic – 7 pods
6. Spices – (Cinnamon stick – 1 inch, Cloves – 2, Cardomom-2, Star aniseed – 1, Bay leaf – 1)
7. Fennel seeds – 1tsp
8. Grated coconut – 1 tbsp
9. Corriander leaves – 1/2 cup
10. Chilli pwdr – 1 tsp
11. Turmeric pwdr – 1/2 tsp
12. Garam masala pwdr – 1/4 tsp
13. Curd – 2 tbsp
14. Ghee – 2 tbsp
15. Mint leaves – 1/4 cup
16. Green chilli – 2
To make Rice;
1. Basmati rice – 3 cups
2. Cinnomon stick – 1/2 “
3. Salt – 1 tsp
METHOD:
To prepare rice:
1. Grease the vessel with 1/2 tsp oil and pressure cook rice with 1 and half times water( 1cup rice: 1.5cup water, ratio), salt, and cinnomon stick. (1 tsp ghee can also be added to remain nonsticky)
2. After it is cooked, spread it on a vessel and allow it to cool.
To prepare fish:
3. Marinate the fish with turmeric pwdr, chilli pwdr, and salt and refrigirate for half n hour.
4. In a plate, mix 1 tsp chilli pwdr, 1/4 tsp salt and mix with 2 tbsp water ( shd be of thick consistency).
5. Dip the fish pieces into this mixture and spread it on a tawa. Pour oil around it, cook by turning it on both sides.
6. When cooked, remove it from fire, cool it and then remove the skin and bones from it and make it into 1” cubed pieces. keep it aside.
To prepare fish gravy n Biriyani:
7. In a deep bottomed vessel or in a pressure cooker, heat the oil and ghee in equal ratios, and toss the spices, fennel seeds to it.
8. Add the slit onions and ginger garlic coconut paste(grind together ginger,garlic, coconut), chopped mint leaves and corriander leaves and saute it.
9. When the oil leaves the onion, add the tomatoes, chilli pwdr, turmeric pwdr, garam masala pwdr and the green chillies to it. Keep stirring.
10. Once the tomatoes are smashed well add the beaten curd to it and stir for 5 mins.
11. Then add the cooked rice and fish pieces together..and mix well.
12. Check for salt and garnish with corriander leaves.
13. Fried cashews can also be added to give a rich flavor.
14. Serve it with Onion raita.
