This is another version of fish biriyani ,an

addition to my rices list.

Here’s the link to the previous post:https://calinskitchen.com/2017/11/24/tandoori-fish-biriyani/

Today’s biriyani is with seeraga samba rice .

The fish has to fried and added.

So let’s get into the recipe right away!

INGREDIENTS

500 gm seeraga samba rice ( washed and

soaked for 30 minutes)

250-300 gm fish ( pomfret,seer,tuna,…)

1 cup curd

3/4 tsp coriander powder

1/2 tsp cummin powder

1 tsp chilli powder

3-4 tblsp ghee

Juice of 1 lemon

Mint and coriander leaves

Grind to a coarse paste ( not fine)

15 small onions peeled

15 cloves of garlic (1 tbsp paste)

2 inch piece ginger ( 1 tbsp paste)

7-8 green chillies

For the biriyani masala

2 tbsp.sea moss ( kadal passi)

10 cashewnuts

1/4 of a nutmeg

6 cardamons

1 inch piece cinnamon

1 star anise

7 cloves

2 bay leaves

Powder all this together and set aside.

To marinade the fish

1/2 tsp turmeric powder

1 tblsp chilli powder

1/2 tsp cummin seed

Salt

Oil for frying

METHOD

Fry the fish till brown ,and set aside.

Heat ghee and first add the ground paste with

salt and sauté for 3 minutes.

Next add the coriander,chilli,cummin,biriyani

masala powder.

Then add the curd , mint and lemon .

Add the fried fish for few minutes, and remove

the fish and set asid (This is to avoid crumbling

of the fish ).Add the soaked rice and

mix well.

Add water( twice the amount of rice 1:2 ratio).

Allow to reach boiling point .

Arrange the fish on top of the rice . Sprinkle

some mint and coriander leaves,cover tight and

cook on a very slow flame (dum)for 20-25

minutes.

Serve with raita and your choice of

accompaniments.