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!
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)
1/4 of a nutmeg
1 inch piece cinnamon
1 star anise
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
Oil for frying
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
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
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
Serve with raita and your choice of