Fish Biryani
2 cups basmati rice,
soaked in water for 30 mins
For
the bouquet Garni :
10 black pepper corns
2" stick cinnamon
3 brown cardamoms
10 cloves
4 bay leaves, mace, a generous pinch
1 tsp. caraway seeds (shahi jeera)
1 tbsp. lemon juice
1 tsp. salt.
For
the Fish :
1 kg. fish pieces
make a paste with a little water: 2 tbsp. gram
flour (besan), 1 tsp. salt, 2 tbsp. lemon juice.
(Smear the fish with the paste and keep aside for
30 mins. Wash fish and pat dry).
2 large onions, sliced
2 bay leaves
3 tbsp. green chillies
2 green chillies, chopped
1 ½ tsp. red chilli powder
1 tbsp. coriander powder.
Powdered
together :
½ tsp. carum seeds
4 green cardamoms
6 cloves
400 gms. yoghurt
4 tbsp. coriander leaves, chopped
¾ cup clarified butter (ghee).
- Boil the rice
in water along with salt, bouquet garni and
lemon juice.
- Cook till 90%
done and drain. Discard the bouquet garni.
- Heat ½ cup
clarified butter in a pan. Saute bay leaves
and fry onions till pink.
- Now add the
ginger, garlic paste and green chillies. Saute
till brown.
- Add the
coriander and red chilli powder and saute for
15 seconds.
- Add the
whisked yoghurt and caraway seeds, cardamom
and clove powder and cook for 5 mins.
- Now slide in
the fish pieces and cook for about 5 mins.
Remove from heat.
- Sprinkle the
coriander leaves and 1 tbsp. lemon juice on
the fish. Layer the fish on the rice.
- Pour the
balance melted clarified butter evenly over
the rice. Close with a tight lid and seal with
dough.
- Place the pan
on top of a griddle on very low heat and cook
for 6-8 mins.
