Fish
Biryani
Ingredients:
- 450g rohu or any other firm white fish fillets
- 1\2 cup vegetable oil
- 1 level tsp cumin seeds
- 1\2 level tsp mustard seeds
- 1 garlic clove,skinned
- 1 inch piece fresh ginger, peeled
- 1 tsp ajowan (carum)
- 3-4 green chilli
- 1\2 level tsp ground turmeric
- 1 tsp. Red chili powder
- Salt to taste
- 8-10 green -cardamoms
- 4 black cardamoms (bari Iliachi)
- 6 cloves
- 10 pieces of black pepper
- 1 inch cinnamon stick
- 2 bay leaves
- 8-10 dried plumb (allo bahara)
- Oil or ghee
- 6 pieces green chillies
- 2 tbs. Coriander leave
- 2-3of Yellow food color
1.Wash the fish and pat dry. Cut into 1 inch
pieces. In a blender grind the garlic ginger
and chillies to a fine paste. Mix the paste with
salt, chilli powder and ajowan. Smear the fish
pieces with spice paste. Set aside for at least 2
hours
2. In the meantime heat the oil in a shallow
frying pan, add the cumin and mustard seeds;they
should pop and splutter at once. Add the chopped
onions and , stirring frequently, fry them to a
rich golden colour.Add the chopped tomatoes, still
stirring frequently, fry the onions for about 10
minutes until the tomatoes are reduced to a pulp.
Add a little water, if necessary, to prevent the
mixture from sticking to the bottomof the pan.
Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the
tomato mixture.Reduec the heat to low, cover with
a tight fitting lid and cook for 15 minutes until
the fish is tender.
Sprinkle with finely chopped coriander.Keep
warm. 4.Soak the rice in water for
half an hour.In another pan boil the rice with 2-3
tsp. of salt and plenty of water .when the rice
are 3\4 cooked drain the water. Add 1\4 cup oil or
butter and fluf with a fork to prevent the rice to
stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at
the bottom, then a layer of fish mixture and dried
plums on top,repeating this until the fish and
rice have been used up. sprinkle the coriander and
mint leaves over the top layer of the rice Pour
1\2 cup water and seeds of cardamom over the rice.
Do not stir. Mix the food colour with a little
water and sprinkle over the rice.
6. cover with a tight fitting lid and allow to
cook for 20 minutes until the rice are
cooked.
7. once the dish is cooked, leave it covered for a
few minutes. then remove the lid, fluff up the
rice with a fork.
8. serve with Raita.
