- TORONTO, ON (M5H2M3)
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Total Time:
1 hour 20 minutes(Cooking)Servings:
4
Ingredients
| FISH: | |
| 1/2 kg | king fish |
| 2 | large onions |
| 1 tbsp | ginger, crushed |
| 1 tbsp | garlic, crushed |
| 1 tbsp | green chili, crushed |
| 3 | tomatoes |
| 1 tbsp | coriander powder |
| 1/4 cup | curd |
| 1 tbsp | butter (ghee), or vegetable oil |
| oil | |
| MARINADE: | |
| 2 tsp | chili powder |
| 1/2 tsp | pepper powder |
| 1 tsp | turmeric powder |
| 1 tbsp | ginger |
| 1 tbsp | garlic |
| 3-4 | small onions |
| pinch | fenugreek |
| pinch | mustard |
| salt | |
| PASTE: | |
| 2 tbsp | coconut |
| 1/2 tbsp | poppyseeds |
| 1 tbsp | cashew nuts, soaked in water |
| RICE: | |
| 2 cups | basmati rice |
| 4 cups | water |
| 6 | cardamom |
| 2 sticks | cinnamon |
| 6 | cloves |
| 2 tbsp | butter (ghee) |
| 1-2 tbsp | lemon juice |
| salt |
Preparation
- Grind together all the ingredients for marination into a fine paste. Marinate the cleaned fish pieces with this paste for ½ an hour.
- Grind together the ingredients for white paste and keep aside.
- Shallow fry the marinated fish until it is half cooked.
- Add 1 tablespoon ghee to this oil and saute the onion till it becomes soft. Add the crushed ginger, garlic and green chilli & saute for 3 minutes. Add 1 teaspoon coriander powder. When the oil starts appearing add the tomatoes.When the tomatoes are cooked well add ¼ cup curd. Mix well. Add the shallow fried fish pieces. Make sure that the fish pieces are covered with gravy. After 5 minutes add the white paste. When the gravy becomes thick & fish is cooked remove from fire.
- Heat 1 tablespoon ghee in a pan and add the whole masala (cardamom, cloves & cinnamon). Add the washed rice. When the rice starts cracking add 4 cups of boiling water, salt, coriander & mint leaves & lemon juice. Cook the rice till the water is completely dried.
- Butter a baking dish. Spread one layer of fish masala first and a layer of rice on top of it. Repeat the same. Top layer should be rice.
- Preheat the oven at 200 C, 10 mins before baking. Reduce the oven temp to 180 C and bake for 20-25 minutes. Spread a wet cloth over the dish while baking. Garnish with fried onions, nuts, and raisins. Serve the biriyani with raitha, mango chutney and pappad.
Stove Top Cooking
- Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid.
- Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 minutes. Keep the heat at the lowest flame throughout, otherwise it might get burnt.
- Also place a pan of boiling water on top of the biriyani vessel at the same time.
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