Fish biriyani made with tandoori masala and tandoori fish.What I have observed mostly is
when it is sea food it has to have that methi taste .As tandoori masala has the fenugreek or
methi included ,I think this is best when tried with fish.The fish has to be partly fried,deep
fried or grilled .Fish best suited will be seer,Sea bass(Kodava),tuna or any filleted fish.
For the recipe now…..
500 gm boneless fish cubes
2 big onions sliced
1 big tomato
4-5 green chillies slit
Whole spices(1 inch cinnamon,6-7 cloves,2 star anise,3 cardamons)
1 tsp saunf
2 tblsp ginger -garlic paste
1 tblsp garam masala or biryani masala powder
1 tblsp red chilli powder
1/2 tblsp coriander powder
1 tsp.cummin powder+ methi powder(dry roast and powder)
3 tblsp kasuri methi or dried fenugreek leaves
Ghee and oil 1/4 cup.
1 cup curd
Salt to taste.
To marinade the fish
1 tblsp chillie powder
1 tblsp lime juice.
1 tsp Kashmiri chilli powder ( optional)
1 tsp ginger garlic paste
1/2 tsp cummin powder
Salt to taste
Few kasuri methi leaves
Mix all ingredients to a paste and marinade the fish in it for 10-15 minutes.Deep fry,or grill
and set aside.
To make the biriyani gravy
Heat the ghee and oil ,and add the whole spices ,add sauté onions till brown.Next add the
green chillies ,and when it changes color,add salt,tomato,ginger garlic paste ,and rest of the
ingredients except for methi-cummin powder,and methi leaves( to be added last).When the
oil separates ,add 1/4 cup water.After a minute add the fish and cook on a very slow flame for
10 minutes.Add mint leaves,and the rest of the ingredients.Cook for a minute and remove
To prepare the rice
750 gm basmati rice
2 bay leaves
2 tsp peppercorns
1 tblsp saunf
1 tblsp chopped pieces of ginger
Salt to taste
Heat water,add the spices and the rice and cook till 3/4th done.Drain off the water ,leave 1/2
cup water with the rice.Transfer half of the cooked rice to another vessel.and spread half of
the fish curry.
Next add the remaining rice,and on top of that spread the curry.
Heat a spoon of ghee and pour on top.Cover and cook with a weight on top of the cover .Cook
on a very low flame (dum) for 10- 15 minutes.
You could garnish with fried onions ,cashewnuts if you like.
Serve with mint chutney,raita……and your choices.