POMFRET FISH BIRIYANI


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.

TANDOORI FISH BIRIYANI


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…..

INGREDIENTS

500 gm boneless fish cubes

2 big onions sliced

1 big tomato

1 lime

4-5 green chillies slit

Curry leaves

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.

Method

To marinade the fish

1 tblsp chillie powder

3 tblsp.curd

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

from fire.

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.