Fish Biriyani
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Fish Biriyani

This dish is a delicious combination of rice and fish masala..King Fish, Hammour are usually preferred for this dish.

Reeba Jerry

Ingredients

6-serving
  1. 750 Grams Fish Fillet cut into small pieces
  2. 2 Cups Basmati Rice
  3. 1 inch Cinnamon piece
  4. 6 Cloves
  5. 4 Cardamom
  6. 2 Bay leaves
  7. 3 Onions Chopped
  8. 2 Tomatoes Chopped
  9. 4 Teaspoons Ginger Grated
  10. 4 Teaspoons Garlic Grated
  11. 1/2 Teaspoon Fennel
  12. 4 Green Chillies Chopped
  13. 3 Tablespoons Raisins
  14. 3 Teaspoons Coriander Powder
  15. 1 Teaspoon Paprika
  16. 1/2 Teaspoon Turmeric Powder
  17. 3/4 Cup Yogurt
  18. 1 Teaspoon Garam Masala
  19. 1/2 Cup Cilantro Chopped
  20. 1/3 Cup Mint Leaves Chopped
  21. to taste Salt
  22. / OilGhee as needed
  23. Handful Cashewnuts
  24. 1 Tablespoon Lime Juice
  25. 1 Teaspoon Paprika
  26. 1/4 Teaspoon Turmeric Powder
  27. 1/2 Teaspoon Pepper Powder
  28. to taste Salt

Method

150 mins
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    Make a smooth paste with last four ingredients (paprika - salt) for the marinade adding little water.

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    Wash the fish fillet well and pat dry with tissue.Gently marinate the fish pieces in the prepared marinade for 30 minutes.

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    Powder the fennel seeds in a coffee grinder.

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    Clean and soak the rice for 20 minutes and drain.

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    Heat little ghee in a pan and lightly fry the rice,cinnamon,cloves,cardamon and bay leaves for few minutes.

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    Add 3 3/4 cup of water, salt, lime juice and allow it to cook in medium heat.When it is cooked well, spread it on a flat surface.

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    Heat ghee in a big pan and fry cashew nuts, raisins and a handful of chopped onions. Remove it and keep it aside.

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    Add oil to the same pan and shallow fry the marinated fish until turn brown. (see pic)

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    Add more oil if needed and saute the chopped onions until translucent, then add ginger, garlic, green chillies and saute it for 5-6 minutes.

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    Add in coriander powder, turmeric powder, paprika and the ground fennel seeds. Saute the all above for a while.

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    Mix in yogurt and saute it until oil separates.

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    Add garam masala powder and salt, stir well and add chopped tomatoes.

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    Cook until tomatoes turn soft and add fried fish pieces. Mix well and cook for 20-30 minutes in low heat, stirring well in between.

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    Finely add chopped coriander and mint leaves, cook for 5 minutes and remove from heat.

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    Preheat the oven to 300 degrees. In a big flat oven proof container, spread half of the fish masala.Now add a layer of rice.

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    Again make a second layer of fish masala and then rice. Top it with the fried cashews, raisins and onions.

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    Cover it with aluminum foil and bake it for 20 minutes. Allow the biriyani to rest in the oven for another 20 minutes.

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    Serve it with raita, pappadam and pickle.

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