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Thursday, February 25, 2010

Fish Biryani



Fish Biryani
Serves: 4-5
Recipe Source: My aunt Frenny


You Need:

  • King Fish (Surmai)- 4-5 slices (palm sized)
  • Basmati Rice - 3 cups
  • Shaan Fish Biryani Masala - 3/4th of a packet
  • Curds - 1 box (250ml)
  • Onions - 2 (sliced, for frying)
  • Onions - 2 ( sliced, for garnishing)
  • Bay leaves - 3
  • Kadipatta (curry leaves) - 1 stalk
  • Cinnamon - 1 stick (about 2 inches long)
  • Cloves - 5-6
  • Cashewnuts - 1 handful (halved & roasted)
  • Raisins - 1 handful
For the green masala:
  • Coriander leaves - 1 handful
  • Mint leaves - 6-7 stalks
  • Cumin/jeera - 1/2 tsp
  • Ginger - 2 inch piece
  • Garlic - 6-7 cloves
  • Green chillies - 3
  • Tamarind - 1 marble size ball
  • Juice of 1/2 a lime
  • Coriander leaf stalk - finely chopped - about 1tsp
  • Ghee for frying
  • Salt to taste

To be pureed:
  • Tomato - 1
Method:
1. Clean the fish with salt, vinegar & turmeric & set aside for 15mins. Wash & then apply plain red chilly powder, salt & vinegar & set aside for 30mins. Fry the fish slightly & once cooled remove the skin & bones carefully so that the pieces are not broken
2. Beat the curds to ensure there are no lumps & add the Shaan biryani masala, mix well & keep aside
3. In a pan, heat ghee & fry the onions (for garnishing) until golden brown. Remove on a tissue to absorb excess oil so that the onion is crisp. In the same pan roast the cashewnuts, remove & then fry the raisins.

For the masala:
1. Heat ghee & add the kadipatta. Next, fry the onions & when they turn pale, add the biryani & curd mixture & fry well. Add bay leaves & fry well.
2. Add the green masala & fry till the colour changes to pale brownish green
3. Add the tomato puree & fry well
4. Add water if required or if the gravy is too thick
5. Add the fried ish & shake lightly to cover the fish with gravy

For the rice:
1. Wash the rice & soak for 15-20mins. Heat 1tbsp ghee & fry cinnamon & cloves & then add the well drained rice. Fry on slow fire until the rice feels heavy (this takes about 5-7mins).
2. In another vessel boil 4 & 1/2 cups of water & add the boiling water to the rice. 3. Add salt to taste, lime juice & coriander stalk pieces. Wait for the mixture to bubble while boiling & immediately switch off the fire & cover with a lid & then with a cloth & tie it. You can also keep weight on the lid just to ensure that it is completely sealed & no steam escapes. The rice takes 7-8 minutes to cook. You can mix the rice once & re-seal the vessel.

For the layering:
In a serving dish make a layer of rice, fish gravy & garnish with fried onions, cashew nuts & raisins. You may sprinkle chopped mint leaves if desired. Repeat the layering process till all the rice & gravy are utilized.

Serve with curd raitha with diced cucumber.

5 comments:

  1. Hi,

    what is Shan biriyani masala.. i wud like to prepare this @home..

    thanks
    Joel

    ReplyDelete
  2. Hi Joel, Shaan masalas is a Pakistani brand of masala powders and they have a fish biryani masala in their collection. You will find it in the gulf and in many well stocked supermarkets in Mumbai & Mangalore

    ReplyDelete
  3. nice recipe keep up the good work
    rehana

    ReplyDelete
  4. Above mentioned green masala is to grind right? It's not mentioned what to do with it

    ReplyDelete
  5. @ Fathima Zuhura: I have mentioned what needs to be done. Please check under the 'Method' - For the Masala ...step#2 2. Add the green masala & fry till the colour changes to pale brownish green

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Thursday, February 25, 2010

Fish Biryani



Fish Biryani
Serves: 4-5
Recipe Source: My aunt Frenny


You Need:

  • King Fish (Surmai)- 4-5 slices (palm sized)
  • Basmati Rice - 3 cups
  • Shaan Fish Biryani Masala - 3/4th of a packet
  • Curds - 1 box (250ml)
  • Onions - 2 (sliced, for frying)
  • Onions - 2 ( sliced, for garnishing)
  • Bay leaves - 3
  • Kadipatta (curry leaves) - 1 stalk
  • Cinnamon - 1 stick (about 2 inches long)
  • Cloves - 5-6
  • Cashewnuts - 1 handful (halved & roasted)
  • Raisins - 1 handful
For the green masala:
  • Coriander leaves - 1 handful
  • Mint leaves - 6-7 stalks
  • Cumin/jeera - 1/2 tsp
  • Ginger - 2 inch piece
  • Garlic - 6-7 cloves
  • Green chillies - 3
  • Tamarind - 1 marble size ball
  • Juice of 1/2 a lime
  • Coriander leaf stalk - finely chopped - about 1tsp
  • Ghee for frying
  • Salt to taste

To be pureed:
  • Tomato - 1
Method:
1. Clean the fish with salt, vinegar & turmeric & set aside for 15mins. Wash & then apply plain red chilly powder, salt & vinegar & set aside for 30mins. Fry the fish slightly & once cooled remove the skin & bones carefully so that the pieces are not broken
2. Beat the curds to ensure there are no lumps & add the Shaan biryani masala, mix well & keep aside
3. In a pan, heat ghee & fry the onions (for garnishing) until golden brown. Remove on a tissue to absorb excess oil so that the onion is crisp. In the same pan roast the cashewnuts, remove & then fry the raisins.

For the masala:
1. Heat ghee & add the kadipatta. Next, fry the onions & when they turn pale, add the biryani & curd mixture & fry well. Add bay leaves & fry well.
2. Add the green masala & fry till the colour changes to pale brownish green
3. Add the tomato puree & fry well
4. Add water if required or if the gravy is too thick
5. Add the fried ish & shake lightly to cover the fish with gravy

For the rice:
1. Wash the rice & soak for 15-20mins. Heat 1tbsp ghee & fry cinnamon & cloves & then add the well drained rice. Fry on slow fire until the rice feels heavy (this takes about 5-7mins).
2. In another vessel boil 4 & 1/2 cups of water & add the boiling water to the rice. 3. Add salt to taste, lime juice & coriander stalk pieces. Wait for the mixture to bubble while boiling & immediately switch off the fire & cover with a lid & then with a cloth & tie it. You can also keep weight on the lid just to ensure that it is completely sealed & no steam escapes. The rice takes 7-8 minutes to cook. You can mix the rice once & re-seal the vessel.

For the layering:
In a serving dish make a layer of rice, fish gravy & garnish with fried onions, cashew nuts & raisins. You may sprinkle chopped mint leaves if desired. Repeat the layering process till all the rice & gravy are utilized.

Serve with curd raitha with diced cucumber.

5 comments:

  1. Hi,

    what is Shan biriyani masala.. i wud like to prepare this @home..

    thanks
    Joel

    ReplyDelete
  2. Hi Joel, Shaan masalas is a Pakistani brand of masala powders and they have a fish biryani masala in their collection. You will find it in the gulf and in many well stocked supermarkets in Mumbai & Mangalore

    ReplyDelete
  3. nice recipe keep up the good work
    rehana

    ReplyDelete
  4. Above mentioned green masala is to grind right? It's not mentioned what to do with it

    ReplyDelete
  5. @ Fathima Zuhura: I have mentioned what needs to be done. Please check under the 'Method' - For the Masala ...step#2 2. Add the green masala & fry till the colour changes to pale brownish green

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)