This recipe has 6 parts, some of which can be done the day before to make the process easier like marinating the fish and frying the onions for the chutney. Part 1: MASALA FOR FISH1 kg fish, washed, cleaned and squeezed of excess water…if fish is not fresh, soak in vinegar after cleaning and then rinse off… could be soaked in a little milk as well.4 teaspoon chilli powder2 teaspoon garlic2 teaspoon dhana Jeeru (Cumin)2 tablespoon lemon juice½ teaspoon pepper½ teaspoon turmericSalt to taste (between 1 to 2 teaspoon)Taste the masala and adjust accordingly, marinate fish and bake in the oven on 200°C for 10 minutes then turn the pieces around and bake for another 5 minutes. Taste for salt. The extra water can be put into chutney to cook and burn out. Part 2 chutney 4 medium onions- fry in ghee (Clarified butter) until golden brownThen add: 4 teaspoon chilli powder 1 ½ teaspoon salt1 teaspoon turmeric1 teaspoon garlic1 teaspoon whole Jeeru (Cumin)1 teaspoon dhana Jeeru (Cumin)Cook well for at least 10 minutesAdd 4 pureed tomatoes or ¾ c tomato puree Must look like a nice chutney, taste at this point and adjust accordinglyAdd about ½ c water and cook for 20 minutes on low or until ALL water burns out and oil is visibleAdd 1 ¼ c yoghurt/maasAdd 4 tablespoon of lemon juiceTaste and adjust accordingly, must be a bit more spicy than desired as spice will be decreased with the rest of the ingredientsChutney must be nice and thick Part 3 Masoor (Back lentils)1 ½ c Masoor (Back lentils) cleaned and washedBoil Masoor (Back lentils) in quite a bit of water Add 1 ½ teaspoon salt And ¾ teaspoon turmericTaste saltCook till soft Part 4 - Rice Cook 2 ½ c rice with 2 ½ teaspoon salt until soft then drain out water. Part 5 - PotatoesCut 3 – 4 potatoes. Make small slits all around. Sprinkle salt, turmeric and little water. Set around glass container. Microwave for about 10 minutes until soft.Part 6 layering of biryani Preheat oven to 180°CSmear ghee (Clarified butter) in flat pot. Mix masala and Masoor (Back lentils) and spread. Place fish and potatos over, submerging a little into masala. Spread rice over in a mound…a little away from the edge of pot.Heat saffron on for a minute then crush. Add a few tablespoon water and heat again. Pour over rice.Heat on the stove on medium high for about 10 minutes and then place in oven at 180°C for about 45min to an hour
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My mum is famous for her fish biryani - everyone loves it!