Fish Biryani from Maimoona Yasmeens Recipes\r
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Ingredients: For fish marination and frying\r
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Boneless fish pieces: 1 kg\r
Salt: ½ teaspoon\r
Red chilli powder: 2 teaspoons\r
Ginger garlic paste: 1 tablespoon\r
Lemon:1 whole\r
Spices (garam masala powder): ½ teaspoon\r
Oil: for semi frying\r
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Procedure:\r
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1. Make medium sized pieces of fish. Add 2 teaspoons salt and 2 teaspoons turmeric powder to the fish pieces.\r
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2. Mix thoroughly and keep aside for about half an hour.\r
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3. After half an hour, add and rub one cup wheat flour over the fish pieces and wash thoroughly. This is done to remove its smell.\r
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4. Strain the excess water. Now marinate the fish.\r
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5. Add ½ teaspoon salt, 2 teaspoons red chilli powder, ½ teaspoon spices or garam masala powder, 1 tablespoon ginger garlic paste and add juice of one lemon.\r
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6. Mix well and Keep this aside for about 2 hours.\r
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7. To a frying pan, add one tablespoon of oil.\r
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8. Add marinated fish and shallow fry till they turn brown on both sides. Use more oil f required.\r
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9. Keep the fried fish aside\r
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Ingredients: For making Fish Gravy (Aqni)\r
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Oil: 8 tablespoons\r
Onion (medium sized): 6 whole\r
Ginger garlic paste: 2 tablespoons\r
Red chilli powder: 2 teaspoons\r
Turmeric powder: 1 teaspoon\r
Salt: 2 teaspoons\r
Spices (garam masala powder): 1 teaspoon\r
Curd: 2 ½ cups\r
Whole green chllies: 7\r
Chopped coriander: 2 ½ tablespoons\r
Chopped mint leaves: 2 ½ tablespoons Procedure:\r
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1. To another pan, add oil. When the oil is hot, add thinly sliced onions. Fry till the onions turn light brown.\r
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2. Switch off the flame and remove a handful of fried onions and keep aside.\r
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3. Remove the excess oil (take out two tablespoons of oil from the pan).\r
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4. Add ginger garlic paste and stir fry for 15 seconds to get rid of its raw smell.\r
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5. Add whipped curd, red chilli powder, turmeric powder, crushed whole green chillies, chopped mint leaves, chopped coriander, spices or garam masala powder and add salt.\r
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6. Mix well and cook for about 2 minutes or till the oil separates.\r
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7. Add fried fish to the gravy. Mix delicately without tearing the fish pieces.\r
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8. Switch off the flame and keep the fish gravy aside.\r
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Ingredients: For cooking the rice\r
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Basmati rice: 1 kg\r
Water: 4 litres\r
Salt: 5 teaspoons\r
Chopped mint leaves: 2 tablespoons\r
Chopped coriander: 2 tablespoons\r
Cinnamon: 3 small sticks\r
Cardamoms: 2 whole\r
Black cloves: 3\r
Caraway seeds (shahzeera): 1 ½ teaspoon\r
Star anise: 3 whole\r
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Procedure:\r
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1. To a pan, add water.\r
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2. Add salt, chopped mint leaves, chopped coriander, small sticks of cinnamon, slit cardamoms, black cloves, caraway seeds or shahzeera and add star anise.\r
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3. Close the lid and cook on high flame till the water comes to boil.\r
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4. Add soaked and drained rice.\r
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5. Semi- cook the rice and stir at times for even cooking.\r
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6. When the rice is half done, drain the water thoroughly.\r
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Ingredients: For final preparation\r
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Semi-cooked rce\r
Fish gravy\r
Fried onions (which we had kept aside)\r
Chopped mint leaves: a handful\r
Chopped coriander: a handul\r
Clarifed butter (asli ghee): 1 ½ tablespoon\r
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Procedure:\r
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1. Remove half of the drained rice and keep aside.\r
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2. Layer the fish gravy over the remaining rice delicately.\r
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3. Spread the rice which we have kept aside, over the fish gravy.\r
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4. Add fried onions, chopped mint leaves, chopped coriander and clarified butter or pure ghee.\r
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5. Close the lid and cook on medium flame for about 1 minute and simmer till the rice is fully cooked.\r
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6. Mix delicately and serve with dahi ka raitha.
