Fish Biriyani ,yet another exotic biriyani
for fish and biriyani lovers.
Makes/Serves: 4 to 5 servings
Ingredients:
•
1 lb salmon
•
3 medium size Onions (thinly sliced)
•
5-6 Green Chilies or to taste
•
1½ tsp Ginger-Garlic paste
•
1packet of Saan Biriyani Masala
•
½ cup Curd
•
½ cup of Mint leaves (chopped)
•
½ cup of Cilantro (chopped)
•
1tsp Saffron soaked in warm Milk
•
Salt to taste
•
2 cups of Basmati Rice
•
6 cups of water
•
1 tsp Salt
•
1 tsp Oil (For rice)
•
1 tbsp Oil (For fried Onion)
•
1 tbsp Ghee (optional)
•
2 inch Cinnamon
•
2 Black Cardamoms
•
2 Cloves
•
1tsp Cumin seeds
•
1 Bay leaves
•
2 tbsp Kewra water(optional)
Method:
•
Wash and soak Rice for 40
min.
•
After 40 min heat 6cup of water
in a heavy bottom pan on high heat. When it boils vigorously add1 tsp
of Oil and Cinnamon, Black Cardamom, Cloves, Cumin seeds, Bay leaves, Salt. (Don’t
lower the heat), let them boil for few min. then add soaked Rice. After 5 to 6
min. drain and keep the boiled Rice a side.
•
Now clean and wash the Salmon
and marinate it with Biriyani Masala, Curd and Ghee, and keep it aside for 10
to 15 min.
•
Mean while, in a heavy bottom pan
or kadai, heat Oil, add sliced Onions and sauté till it turns to brown color,
it will take about 8 to 10min. And separate half of it to a paper towel.
•
Then in the same pan, with
the fried Onion add Ginger Garlic paste and sauté till raw smell disappears. It
will take about 1min.
•
Now add marinated Salmon and Salt,
mix and cook it in low heat till Oil separate from the mixture, it will take
about 2 min.
•
Now spread boiled Rice over the salmon
gravy and sprinkle the fried onion and soaked Saffron and Kawra water, Mint and
Cilantro.
•
Place lid and over the lid place a
heavy weight. Cook on medium high flame for 5 min. Remove the pan from fire and
place an iron tawa over low flame. Place the pan on the iron tawa and cook on low
flame and cook biryani for 25 to 30 min. Turn off heat and do not remove lid
for 10 min.
•
After 10 minutes, gently mix the
Rice and fish gravy.
•
Serve with Raitha.
Recipe Credit: From my Ma’s Rasoi
Cook Tip:
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