Fish Biryani

CREDITS

My style

RECIPE

Step 1+- 590-600g or more hake (I used deboned deskinned) or any fish you preferMarinate it up with2 tablespoon lemon juice1 teaspoon salt1 teaspoon tumeric1 tablespoon chilli powder1 tablespoon garlicLeave aside for a whileThereafter fry in shallow oil turning 2x for 2 minutes on either side (no longer as it will get dry )
Step 2¼ cup oil Grate 2 large onions Braise add3 cinnamon sticks 3 Elachi (cardomom) pods 3 cloves 4-5 whole black crushed pepper1 Full teaspoon whole Jeeru (Cumin)1 teaspoon mustard seedsFew curry leaves2 whole red or green chilliBraise well add1 tomato grated 1 teaspoon ginger garlic1 teaspoon garlic½ can tomato puree2 tablespoon lemon juice2 full teaspoon chilli powder1 teaspoon crushed chilli2 tablespoon fish masala spice 2 full teaspoon seafood wet aminas spice3 tablespoon jeera mix1 full teaspoon tumeric.1 teaspoon paprika1 tablespoon salt or to taste¼ cup yoghurtSaffron or saffron essenceAdd green chopped dhania (coriander) and shallot (optional)Braise 10 minutes Keep aside
Step 3Steam ¼: cup peasBoil ½ cup Masoor (Back lentils) with little salt tumeric and pinch of bicarb till soft .Drain
Boil 3 eggs cut in halves
Cut 3 potatoes like wedges fry
Boil 2 cups basmati rice with saltDrain
Make a wagaar with ghee (Clarified butter) little sliced onion and whole Jeeru (Cumin)Keep asideStep 5Now layer In flat pot or casseroleFirst 2 tablespoon rice and Masoor (Back lentils)Place the fried fish over itPut all the tomato masala Sprinkle rest of Masoor (Back lentils) and peas over cover with the ricePlace boiled egg halves on the rice and the fried potatoesPour the wagaar over Sprinkle with saffron waterPlace a spring if curry leaves on rice Cover with foilBake in oven at 180* +- 1 hour or till done.Make sure your fish and masala is not dryRemove the sprig after the biryani is done
Serve with papar raito saladsEnjoy

POSTED ON

15 Sep 2018

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