Fish Biryani Recipe

Ingredients




Serves 4
1 lb.Fish fillets in cubes
1 1/2 cups Basmati rice washed and soaked in water
3 tbsp. Oil
2 Bay leaves
2 Cloves
2 Green cardamoms
1 inch stick Cinnamon
1/4 tsp. Caraway seeds (shahi jeera)
1 medium sized Onion (finely sliced)
1/2 tbsp. Ginger paste
1/2 tbsp. Garlic paste
2 Green chillies (finely chopped)
1 tbsp. Lemon juice
1/2 tsp. Garam masala powder
For marination
1 medium sized Onion (finely sliced)
Oil to deep fry
1 tbsp. Yogurt
1/4 cup Fresh coriander leaves (chopped)
1/2 tbsp. Ginger paste
1/2 tbsp. Garlic paste
1 tsp. Green chilli paste
1/2 tsp. Red chilli powder
1/2 tsp. Turmeric powder
1/2 tsp. Garam masala powder
Salt to taste




Method




To prepare the marinade, heat sufficient oil in a kadai and deep fry the onion till golden brown. Drain and place on an absorbent paper. Cool and grind to a fine paste with yogurt. Grind coriander leaves to a fine paste.Mix together the ground fried onions, coriander paste, ginger paste, garlic paste, green chilli paste, red chilli powder, turmeric powder, garam masala powder and salt.Add the fish cubes and marinate for two hours preferably in a refrigerator.Heat three tablespoons of oil in a deep pan, add bay leaves, cloves, green cardamom, cinnamon and caraway seeds and sauté for a minute. Add onion and fry till golden brown. Add the ginger, garlic paste and green chillies and sauté till the raw flavours disappear.Add fish, sauté for a minute on high heat. Add lemon juice and reduce heat. Cover and cook for five minutes stirring occasionally.Heat five cups of water in a separate deep pan. When water boils, add salt, add the rice and cook till rice is three fourth cooked. Remove rice with a perforated spoon and spread evenly on the fish. Sprinkle garam masala powder on top. Cover and seal the pan with flour dough. Cook on low heat for about twenty minutes.Alternatively you can cook in a preheated oven at 180°C for fifteen minutes.Serve hot.