FISH BIRYANI

Method

Method:

• For the fish
• Marinate 250 grams of boneless cubes of fish in 2 tsp of chilli powder, 1 tsp pepper powder, 1 tsp ginger garlic paste, 1 pinch turmeric powder, juice of half a lime and salt to taste.
• Leave this for at least 30 minutes.
• Pan fry this in 1 tsp olive oil on a nonstick pan for a few minutes on each side. Be careful to not overcook.
• For the rice
• Into a pressure cooker, add 40 grams of washed basmati/jeera/kaima Rice. Add twice the quantity of water, 1 tsp ghee and 1 bay leaf.
• Pressure cook on high for exactly 8 minutes and keep aside.
• For the masala
• In 1 tsp ghee and 1/2 tsp coconut oil, sauté one sliced onion, 3 slit green chilli, 1.5 tsp ginger garlic paste until golden brown.
• Add 1 tsp chilli powder, pinch of turmeric, 1/2 tsp coriander powder, 1/2 tsp garam masala.
• Add in 1 sliced tomato. Cook until thoroughly mashed and the oil rises to the top.
• Add in 1/3 cup whisked curd and salt to taste. Simmer on low for 10 minutes.
• For the garnish
• In a frying pan, add 2 tsp ghee. Add 1 thinly sliced onion into this and fry until browned.
• Remove the onion once browned, then add 5-6 cashew and 5-6 raisin and fry till golden. Remove and keep aside.
• Chop a bunch of fresh coriander.
• Infuse a pinch of saffron in hot water/milk. (Optional).
• Assembling the Biryani
• Into a thick bottomed pan, first add the masala, then place the fish fry carefully onto it.
• Next spread the rice over it.
• Cover the rice with all the garnish ingredients.
• Cover the pot with a lid and cook on the lowest heat possible for 5-7 minutes.
• Serve hot with Raita and PAPPADAM!