METHI FISH BIRIYANI


This recipe is my own creation.It’s a layered

fish biriyani, without mint or coriander but

only dry methi leaves.Any seafood mixed with

methi produces a lovely flavour,and I thought

to try with biriyani .I made the biriyani masala

also,with dried methi leaves ( kasuri methi ).

Methi is fenugreek for those who do not know

the translation.So let’s get into the recipe now

For the biriyani masala powder

7-8 dry chillies

1.5 tbsp coriander seeds

7-8 cardamons

2 black cardamoms

2-3 marati moggu ( Kapok buds)

1 tbsp dried methi leaves ( kasuri methi )

2 inch piece cinnamon

1/2 nutmeg

1 tsp white poppy seeds

2 star anise

1 tsp sea moss

5 cloves

2 tsp cumin seeds

2 tsp saunf ( sombu)

Dry roast lightly and powder. Use 1 tbsp for

300-400 rice .

For the fish marinade

250-300 gm boneless fish ( I used Mahi Mahi)

2 tsp chilli powder

1/2 tsp turmeric powder

1 tbsp biriyani masala powder

Juice of 1 lime

Salt to taste

Wash the fish,and marinade till rice is done

To cook the rice

300-350 gm basmati rice ( soaked )

1 black cardamon

1 tsp cummin seeds

1 tsp saunf

A small piece cinnamon

1 star anise

1 bay leaf

2-3 cloves

1 tsp coconut oil

Salt to taste

Pound the spices with a pestle lightly ( for

enhanced flavour).

Boil 3 cups water ,add all the spices,oil and salt

Once the water reaches boiling point ,add

soaked rice,and cook till done .

Strain the water,and set aside the cooked rice .

To cook the fish

3 big onions sliced

4-5 green chillies slit

2 tbsp ginger garlic paste

1/2 cup curd

1 tsp peppercorns

3 tomatoes

1 tbsp kasuri methi leaves

Salt to taste

3-4 tbsp ghee+ oil

•Heat oil,and fry the onions till golden colour.

•Reserve half of the fried onions for layering.

•Now add tomatoes with salt,and cook till

tomatoes are soft.

•Add ginger garlic paste ,and the marinated fish

pieces .

•Lightly beat curd and add to the fish with the

rest of the ingredients.

•Do not add water.

•Take care not to break the fish ,so gently

shake the pan .

•The fish takes only few minutes to cook,so do

not overcook.5-7 minutes is just enough.

•Remove from fire .

Final assembly

A little colouring mixed in water

2-3 tsp ghee

Method

•Take a thick bottomed pot,and add half of

the rice .

•Add fried onions,and spread half of the

curry,and fish slices.Sprinkle colouring.

•Cover with the remaining rice , fried onions

curry and a sprinkle of colour.

•Add a handful of rice to finish off .

•Sprinkle ghee .Cover tight and place on a

slow fire ( dum) for just 10 minutes.

•It’s best to keep a thick dosa pan,and then

cook on dum.

•Transfer to a serving plate,to get the layers

and the fish pieces right . ( To avoid the fish

breaking ).

•Serve with raita, and accompaniments of

your choice.

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.