Tandoori Masala Fish Biryani

CREDITS

Rec cred: @mama_taught_me_well
Pic cred: Ruhana Ebrahim

INGREDIENTS

1 box Osman's biryani pack(Masoor (Back lentils), rice, yellow food colouring, packet biryani spice, whole jeeroo)2-3 large potatoes1 ½ boxes I&J hake medallions
Marinade-500g tub Lancewood double cream yoghurt2 large grated tomatoes2 teaspoon Mrs.P's Tandoori masala1 teaspoon Mrs.P's Biryani masala1 star anise3 elachie (cardamom) pods2 lavang (cloves)2 bay leaves50g All Gold tomato paste2 large onions (sliced, fried, reserve 1 tablespoon)1 teaspoon dhana jeeroo powder½ bottle food coloring½ Osman's biryani spice1 teaspoon salt4 tablespoon lemon juiceChopped dhania (coriander) (coriander)Chopped phudina (mint)Pinch Eat Sunnah saffron threads
Dhai-Danone Inkomazi (sour milk)dhania (coriander) chutneySalt (to taste)
Also needed-More chopped coriander and mintEat Sunnah saffron Reserved fried onionsButterFoilOil/ghee (Clarified butter)

METHOD

1. Boil rice till al-dente with amount of water as instructed on box and 1 teaspoon rough salt. Drain. 2. Boil Masoor (Back lentils) with ¼ teaspoon turmeric powder and pinch rough salt, till softened but firm. Drain.3. Peel and cut potatoes into sixths. Toss with ¼ bottle egg yellow coloring. Deep fry until done.4. Fry onions till golden.5. Mix fried onions and boiled Masoor (Back lentils) with yoghurt, tomatoes, tomato paste, masalas, lemon juice, spice mix, whole spices, powdered spices, saffron, chopped herbs and food coloring.6. Add in fish pieces.7. In a deep pot, drizzle in some melted ghee (Clarified butter) or oil.8. Spoon in fish Masoor (Back lentils) mixture (reserving ¼ of marinade), laying all pieces of fish flat and not overlapping each other.9. Then place over fried potatoes.10. Mix ⅓ of the boiled rice into the reserved Masoor (Back lentils) marinade and pour over the potatoes. Then add over th plain rice. 11. Sprinkle reserved fried onions, saffron threads, dhania (coriander) and phudina over rice.12. Cut blobs of butter and place ontop of boiled rice.13. Then cover pot with foil and place in preheated oven at 200°C.14. Steam in oven until all water has evaporated and rice has fluffed up.15. Mix dhania (coriander) chutney (ground green chillies and coriander) with salt to taste and sour milk to make dhai.Serve biryani with dhai, papad and salad.

POSTED ON

29 Jun 2020

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