FISH BIRYANI
RECIPE
INGREDIENTS:
For the fish marinade:
½ teaspoon red bean stew powder
¼ teaspoon turmeric powder
½ teaspoon salt
¼ teaspoon coriander seeds squashed
1 teaspoon ginger garlic paste substitute with ½ teaspoon ginger paste and ½ teaspoon garlic paste
500 g boneless fish filets see note 1
2 tablespoons lemon juice
1 cup oil isolated
Fish biryani masala (also known as qorma) entire flavors:
1 teaspoon coriander seeds squashed
3 cardamom cases elaichi
2 cloves
1 teaspoon squashed cumin seeds
2 straight leaf
1 inch stick cinnamon
Fish biryani masala (also known as qorma) sauce fixings:
300 g/2 medium onions
250 g/2 medium tomatoes
1 teaspoon ginger garlic paste substitute with ½ teaspoon ginger paste and ½ teaspoon garlic paste
½ teaspoon red bean stew powder
½ teaspoon garam masala powder entire flavors powder
⅛ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon salt
For the rice:
2 ½ cups/500g basmati rice
2 cove leaf
2 cloves
1 teaspoon salt
For the topping:
½ cup cilantro/coriander leaves
¼ cup mint leaves
½ lemon cut into cuts
2 green chilies cut into half
Directions:
Marinating and searing the fish:
Place the red bean stew powder, turmeric powder, salt, squashed coriander seeds, lemon squeeze and ginger garlic paste in a little bowl. Blend well, and afterward apply the glue to the boneless fish filets. Pass on the fish to marinate for 20 minutes.
Heat ½ cup oil in a shallow griddle. A similar container will be utilized to make the fish masala later so pick a medium - enormous estimated skillet.
When the oil is adequately hot, add the marinated fish and shallow fry around 1 ½ - 2 minutes each side till fish is nearly cooked through. Eliminate the broiled fish and put away.
For the fish masala sauce (qorma):
In a similar dish add the leftover ½ cup oil alongside the cut onions.
Cook the onion, until they become brilliant brown and firm. Try not to allow them to consume - they will turn harsh. Take around 2 tablespoons of the firm onions for the fixing.
Add the entire flavors and sear briefly, and afterward add the ginger garlic glue.
Sear for one more moment, and afterward add the slashed tomatoes alongside the powdered flavors, alongside any extra flavors from the fish marinade.
When the tomatoes and powdered flavors have been added, saute on medium-high intensity till the water from the tomatoes evaporate, and they get delicate and caramelized. It perhaps important to add a tablespoon or two of water depending on the situation to guarantee that the flavors don't consume. This stop is called 'bhono' in Indian and Pakistani cooking, and it requires cooking at a medium-high fire, while blending each two or three seconds - this guarantees that the crudeness from the powdered flavors disappears, while likewise guaranteeing that the sauce meets up. The step is finished when the oil isolates from the sides, and ascends to the top.
When the fish biryani masala blend is prepared, put it away.
Set up the rice:
Begin setting up the rice, after the fish has been set to marinate.
Completely wash the Basmati rice, and absorb it water for 15 minutes.
Place a medium pot over medium-high intensity and heat 1 ½ liters of water to the point of boiling. When the water reaches boiling point, add the rice alongside salt, cove leaf and cloves. Sit tight for it to reach boiling point, and afterward cook for about 5 minutes. The rice ought to be around 65% cooked - test by breaking the rice with your finger or tasting it (this is my specialty). The rice ought to have a nibble to it - it ought not be crude, and it ought not be cooked totally. Channel the rice, and put away.
Layering and Steaming (Dum)
Take a huge pot or dutch stove - it ought to be sufficient to fit the rice, the fish and the masala yet have 2 - 3 inches space from the top.
Layer ⅓ rice at the base, and afterward add ⅓rd of the fish masala sauce. Top with another ⅓ of the rice, trailed by the fish masala sauce, and ½ of the fish pieces. Top with the excess rice, the leftover fish masala sauce, and the seared fish.
Sprinkle with coriander/cilantro leaves, mint leaves, the leftover broiled onions, lemon cuts and green chilies.
Cover the pot and layer the top with aluminum foil, or a kitchen material to firmly seal the top. This is significant as it helps in guaranteeing that the steam doesn't escape. A significant burden can be kept on the cover too to help in this step.
Put the pot on an encasing - this can be a tawa, a level gridle or an intensity diffuser (accessible at Asian and Indian stores). On the off chance that you have a solid metal Dutch stove or another weighty lined skillet, this diffuser isn't required. Turn the intensity to mechanism for around 5 - 7 minutes. This will help in making the steam.
When the steam is shaped, go intensity to low/stew, and cook for around 15 minutes on 'dum' - this implies that the rice will cook in its own steam. Switch off the oven, and let the biryani rest for 10 minutes.
To serve, cautiously blend the biryani utilizing a little plate or a rice spoon. Move the rice from the sides, and gently blend guaranteeing that the rice and the seared fish doesn't break. Serve the fish biryani hot with yogurt or raita.
0 Comments