1 minute read
FISH BIRYANI
RECIPE 05
If you associate biryanis with meat, this aromatic fishy variant – marinated for extra depth of flavour – may just change your mind. Serves: 4 Preparation time: 30 minutes Cooking time: 45 minutes
Advertisement
INGREDIENTS
500 g firm-fleshed fish (e.g. halibut) 2 cups aged basmati rice 4 tsp lime juice 5 tsp salt 3 tbsp cooking oil 2 green rocket chillies, slit lengthways 1” root ginger, mashed ½ tsp turmeric powder 1 tsp chilli powder 2 tsp ginger and garlic paste (freshly made is best, in a 50:50 ratio) ¼ tsp ground black pepper ¼ tsp ground cloves 1 tsp ground coriander 1 red onion ½ cup chopped mint leaves ½ cup chopped coriander leaves ½ cup plain yoghurt 1 tbsp good quality ghee (optional)
METHOD
Soak the rice for half an hour. Marinate the fish in three teaspoons of the lime juice, salt (one teaspoon), turmeric and chilli powder. Beat the yoghurt with the black pepper, ground cloves, ground coriander and the ginger/garlic paste and add to the fish. Thinly slice the onion and fry until crisp and golden. Set aside. Put eight cups of water to boil on a hob. Add the soaked rice, root ginger, two green chillies, one teaspoon of lime juice, two teaspoons of oil and four teaspoons of salt (extra salt is necessary to ensure the rice is not bland). Cook until the rice is threequarters done: it should break easily when pressed between your thumb and finger, but not be completely cooked. Drain and set aside. The next step is to assemble the biryani in a deep pot with a snugly fitting lid. Start by pouring the remaining oil into the pan and spreading the fish evenly across the bottom. Layer in the fried onions, then the rice. Sprinkle the mint and coriander leaves, then the remaining onions, over the top of this, adding the ghee if using. Seal the pot by placing a tea towel over the lid, pressing down to create a steam lock. Cook for 5 minutes on high heat then turn down to the lowest setting for half an hour. If you hear crackling sounds, move the pot around so the fish does not stick and burn. Serve with a raita of your choice.
