Tuesday, 13 December 2011

Hydrabadi Fish Biryani

·         1 kg basmati rice
·         1 lb fish roho (any white fish fillets)
·         1 tsp garam masala powder
·         1 tsp turmeric powder
·         2 cup yogurt
·         1 cup chopped tomato
·         6 cloves
·         4 bay leaves
·         1 tbsp red chili powder
·         1 lemon, thinly sliced
·         ½ tsp black pepper
·         1 tbsp green chili paste
·         1 tsp garlic paste
·         1 tsp ginger paste
·         4 cardamom
·         ½ tsp mustard seeds
·         4 cinnamon
·         Salt to taste
·         1 tsp cumin
·         1 cup oil
·         ½ cup pure ghee (desi ghee)
·         ½ cup milk
·         1 tbsp cashew nuts
·         2 onions
·         A pinch of saffron
·         2 tbsp fresh mint leaves, chopped
·         2 tbsp fresh coriander leaves, shopped
Soak the rice for about one hour. Soak the pounded saffron in the hot milk and set aside. Cut the fish and boil in a cup of water with salt. Remove from heat and set aside. Heat oil in a pan and fry thinly sliced onions till golden brown, drain and set aside. Now in the same oil add yogurt, tomato, mustard seeds, cumin, black pepper, red chili powder, green chili paste, salt, turmeric powder, bay leaves, cardamom, cinnamon, gram masala powder, cloves, ginger paste and garlic paste. Cook 15 minutes and fry the mixture until the oil start to separate. Now add boiled fish in masala and mix well. Remove from heat and set aside. In a big pot bring water to boil, add the rice for boiling, when cooked, and drain the rice. Now take a heavy bottom pot and put layers of rice, fried onions, and fish curry one by one with a last layer of rice on top. Sprinkle saffron milk, pure ghee, fresh chopped coriander leaves and fresh chopped mint leaves. Put on a griddle and cook on high heat, when steam appears lower heat for 5 minutes. Delicious Hydrabadi Fish Biryani is ready to serve. Garnish with fresh coriander leaves and thinly sliced lemon and serve with mint chutney and raitaa.