Goan Fish Biryani

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INGREDIENTS

4 cups Basmati Rice3 whole green cardamon3 whole cloves 5 whole peppercorns1 star aniseSalt to taste1,5 kg kingklip slices (or any firm fleshed fish)Biryani MasalaMarinade the kingklip in the biryani masala and set aside for 15 minutesHeat oil and fry the fish untill half way done.Remove and set aside.Use the same oil from the fish to make the chutney.
3 medium onions sliced Fry onions untill golden brown,drain and set aside (I used ready fried onions)5 tablespoons ghee (Clarified butter)2 dry red chillies2 tablespoons mustard seeds2 tablespoons fresh garlic and ginger paste3 large tomatoes liquidise2 tablespoons tomatoe puree½ cup freshly grater coconut 1 teaspoon tumeric2 teaspoon coarse red chillies or more if you want it hotter.Salt to taste2 cup freshly chopped coriander¼ cup freshly chopped mintJuice from one lemonHandful curry leaves

METHOD

Boil Rice untill its about 70percent cooked.Drain, rinse and set aside In the same pan that you fried the fish.Add the mustard seeds and leave it to crackle add in the ginger garlic paste,and braise to remove the raw smell.Add half the fried onions (do not fry the onions further it will burn)Add the freshly grated coconut and lemon juice.Add all the spices,the whole red chilles and curry leaves.Add in the liquidised tomatoes and tomatoe puree.Cook untill the water is absorbed.Switch off the heat!!!Place the fried fish in the chutney and gently cover the fish with the chutney.Be gentle fish breaks easily.
To layer the BiryaniPut ghee (Clarified butter) in the bottom of the potSprinkle rice over the ghee (Clarified butter)Layer the fish and chutney over the rice.Sprinkle the chopped coriander and mint evenly over the fishSprinkle more rice over Sprinkle fried onions over the riceDrizzle ghee (Clarified butter)Sprinkle 1 cup water over the rice.Steam gently on medium untill the rice is cooked check if you need a little more water and add.l needed about a ¼ cup more water.Serve with fried papri,spice sour milk,salad or lemon pickles.

POSTED ON

04 Nov 2020

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