Ingredients:
King fish – 900 gms
Rice – 600 gms
Onion – 1 big, chopped
Garlic – 6-7
Ginger – 1”
Tomato – 1 can, 14 oz petit diced
Turmeric powder – ½ tsp
Asafetida – a pinch
Cumin powder – 1 tbsp
Coriander powder – 1 tsp
Shahijeera – 1 tsp
Red chili paste – 1 tsp (optional)
Garam masala* – 2 tsp
Salt
Chopped mint – 2 tbsp
Chopped coriander leaves – 3-4 tbsp
For Ground masala:
Coriander seeds – 1 tbsp
Black pepper corns – 10-15
Cinnamon stick – 2”
Cloves – 4-5
Cardamom – 3-4
Cooking procedure:
I bought king fish steaks about 1.5 inch thick and cut them into half. Wash the fish; drain them in colander for 5-10 minutes. Then transfer the fish to a bowl and rub them with turmeric powder, salt and keep aside. Grind all the ingredients for masala powder, using a coffee blender. Make ginger garlic paste. Take 5-6 cups of water in a big pot and bring it to a boil.
Meanwhile, heat 3-4 tbsp of oil in a pan, add the bay leaf and chopped onions. Sauté the onions till they become translucent. Then add the ginger garlic paste and sauté for 2 minutes. Then add the chopped tomato, salt and mix everything well. Cover the pan and let cook for 10-15 mins. Then add the turmeric powder, red chili powder, cumin powder, garam masala and sauté till the oil seperates. Then add the masala powder, shahijeera and mix well. After adding the masala powder, don’t cook it too long. Then remove the pan and keep aside. As fish takes less time to cook, the onion tomato masala should be cooked completely. After like 5 minutes add the fish and completely cover it with the masala. Top it with half of the chopped mint and coriander leaves.
Then add salt to the boiling water and then the rice. Cook the rice on medium high heat, till the rice gets more than half cooked. Then drain the excess water and transfer the rice in the pan, above the fish and masala. Level the rice and sprinkle remaining chopped coriander leaves, mint leaves and fried onions. Pour 3-4 tbsp of ghee over the rice and tightly cover the pan and let it steam on medium low heat for 30 mins. This was the first time I made fish biryani and we loved it a lot. The fish was very moist.
* I have red chilies in my garam masala powder so I did not add red chili paste. If you wish you can add red chili powder.
Rice – 600 gms
Onion – 1 big, chopped
Garlic – 6-7
Ginger – 1”
Tomato – 1 can, 14 oz petit diced
Turmeric powder – ½ tsp
Asafetida – a pinch
Cumin powder – 1 tbsp
Coriander powder – 1 tsp
Shahijeera – 1 tsp
Red chili paste – 1 tsp (optional)
Garam masala* – 2 tsp
Salt
Chopped mint – 2 tbsp
Chopped coriander leaves – 3-4 tbsp
For Ground masala:
Coriander seeds – 1 tbsp
Black pepper corns – 10-15
Cinnamon stick – 2”
Cloves – 4-5
Cardamom – 3-4
Cooking procedure:
I bought king fish steaks about 1.5 inch thick and cut them into half. Wash the fish; drain them in colander for 5-10 minutes. Then transfer the fish to a bowl and rub them with turmeric powder, salt and keep aside. Grind all the ingredients for masala powder, using a coffee blender. Make ginger garlic paste. Take 5-6 cups of water in a big pot and bring it to a boil.
Meanwhile, heat 3-4 tbsp of oil in a pan, add the bay leaf and chopped onions. Sauté the onions till they become translucent. Then add the ginger garlic paste and sauté for 2 minutes. Then add the chopped tomato, salt and mix everything well. Cover the pan and let cook for 10-15 mins. Then add the turmeric powder, red chili powder, cumin powder, garam masala and sauté till the oil seperates. Then add the masala powder, shahijeera and mix well. After adding the masala powder, don’t cook it too long. Then remove the pan and keep aside. As fish takes less time to cook, the onion tomato masala should be cooked completely. After like 5 minutes add the fish and completely cover it with the masala. Top it with half of the chopped mint and coriander leaves.
Then add salt to the boiling water and then the rice. Cook the rice on medium high heat, till the rice gets more than half cooked. Then drain the excess water and transfer the rice in the pan, above the fish and masala. Level the rice and sprinkle remaining chopped coriander leaves, mint leaves and fried onions. Pour 3-4 tbsp of ghee over the rice and tightly cover the pan and let it steam on medium low heat for 30 mins. This was the first time I made fish biryani and we loved it a lot. The fish was very moist.
* I have red chilies in my garam masala powder so I did not add red chili paste. If you wish you can add red chili powder.
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