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Fish Biryani Recipe
Fish
1 tbs vegetable oil
1 onion, peeled and chopped
1 thumb-size length of ginger, peeled and chopped
2 cloves garlic, peeled and chopped
1 tsp chilli powder
1 tsp turmeric powder
1 tspp cumin powder
2 tomattoes, chopped
1 tsp salt
6-7 batang fish steaks
4 tbs yogurt
Rice
4 cups Basmati rice
1 tbs oil
4 cloves garlic, smashed
1 thumb-size length ginger, smashed
5 shallots, peeled and finely chopped
5 cm stick cinnamon
5 cardamoms
5 -6 cloves
1 tsp saffron threads
Sprinkling of rose essence
1 tsp salt
4 cups unsalted stock or water
Garnish
Fried shallots
Fresh coriander leaves
Method
Fish: Heat oil in a wok and brown the chopped onion, garlic and ginger. Add a little water to the spice powders to make a paste and fry over a moderate fire till fragrant.
Add the tomatoes and cook till softened. Add salt and yogurt. Remove from the fire. Toss the fish steaks in this spiced pasted and remove from the wok. Reserve any leftover oil to flavour the rice.
Rice: Wash and drain the rice. Heat oil in a wok. Fry ginger, garlic and shallots till light brown. Add cinnamon, cloves and cardamoms.
When fragrance rises, add the reserved oil and rice grains. Continue to fry till grains absorb the oil.
Transfer half of the rice grains to the rice cooker. Place fish and spices on top of the rice. Cover with the rest of the rice.
Pour stock over the rice. Add salt, saffron threads and a sprinkling of rose water.
Set rice cooker programme for white rice and cook till the cooker beeps. Open the lid and get a whiff of appetizing smells.
Your nasi beriani should be fragrant and fluffy. Garnish with fried shallots and fresh coriander leaves and serve.
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