Cookbook:Fish Biryani
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| Fish Biryani | |
|---|---|
| Category | Fish recipes |
| Servings | 6–8 |
| Time | 120 minutes |
| Difficulty | |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Fish biryani is a dish from Cape Malay, South Africa.
Ingredients
[edit | edit source]Marinade
[edit | edit source]- 8 cloves garlic
- 2–3 teaspoons fresh ground red chillies
- 1 teaspoon crushed dhania (coriander) seeds
- 1–2 teaspoon crushed jeera (cumin) seeds
- Juice of 1 lemon
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon oil
- 1 teaspoon tomato puree
Biryani
[edit | edit source]- 1 kg fish filets
- 2 cups uncooked rice
- 2 cups masoor (red or pink lentils)
- 2 onions, grated
- ½ cup oil
- 1 tomato, grated
- 1 cup oil
- ½ cup ghee
- 8 small potatoes
- Few cloves, whole peppers, tuj pieces
- 4 whole green chillies
- 4 elachi (green cardamom) pods
- 1 teaspoon jeera (cumin)
- 1/2 teaspoon turmeric
- cup yoghurt
Procedure
[edit | edit source]- Pound garlic and chiles together to make a paste. Mix in the coriander, cumin, lemon juice, turmeric, salt, oil, and tomato purée to make marinade.
- Smear fish filets with the marinade. Refrigerate for 1 hour.
- Boil the rice and the masoor separately until cooked.
- Fry onions in the ½ cup oil until golden in color. Strain out extra oil.
- Combine strained onion oil with ghee. Heat, this and use to fry the patties. Keep aside oils in which onions etc. were fried.
- Fry fish in separate oil
- In a deep bowl add yoghurt, grated tomato, spices and fried onions ( reserve 1 teaspoon of onion for top of rice). Dip fried fish in the marinade for a few minutes. I a large flat bottomed pot, pour the oils that were left aside in which excess oil was poured, add the remaining ghee and oil, the sprinkle some masoor over it.
- Arrange fish slices and all marinade over masoor and oil/ghee. Cover with rest of masoor.
- Arrange patties over masoor and finally cover the rice. Sprinkle top of rice with the reserved fried onion and hot with ghee.
- Sprinkle 1/4 cup water over rice, close lid tightly and put on heat. when pot starts sizzling lower heat and simmer for 30-40 minutes.
Notes & Tricks
[edit | edit source]On no account must the oil used for frying the fish be used in biryani.