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Tuesday, October 31, 2017

Fish Biryani | Meen Biriyani

Yum

Soft fish fillets cooked aromatic fluffy rice makes your day! This is a recipe which I wanted to try all long time ago. Thank you so much my brother for suggesting me to prepare this biryani. This recipe will definitely rock your world!

The recipe has 2 stages. One is searing the fillets quick and careful as if you completely cook the fish fillets, it will be overcooked with rice. Another one is, soaking the rice for 30 mins in water to get a fluffy texture.


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Recipe:
  • Prep time - 30 mins ( excluding overnight marination)
  • Cooking time - 45 mins to 1 hr
  • Serves - 3
Ingredients:
  • For Marinating Fish:-
    • Fish Fillets - about a pound or more, King fish fillet (Vanjaram Meen). Remove the skin and bone.
    • Ground red chili pepper - 1 tbsp 
    • Salt to taste
    • Ginger garlic paste - 1 1/2 tsp
    • Plain Yogurt - 1 tbsp
    • Lemon juice- 1/2 lemon
  • For Cooking Rice:-
    • Basmati Rice - 1 and half cup ( Soaked in normal water for 30 mins)
    • Some water for boiling rice
    • Green chili - 1, Sliced
    • Whole garam masala - 1 Cardamom, 3 Cloves, 1 stick Cinnamon, 1 Bay leaf
    • Cumin or Shahi Jeera - 1 tsp 
    • Salt to taste
    • Clarified butter ( Ghee) - 1/2 tsp
  • For Masala:-
    • Oil for shallow frying fish
    • Clarified butter ( Ghee) - 1 tbsp
    • Onion - 1 medium, finely sliced
    • Green Chili - 3, sliced
    • Ginger garlic paste - 1 tbsp
    • Salt to taste
    • Ground Garam Masala - 1 tsp
    • Saffron water - 1 tsp ( optional)
    • Mint leaves - some
    • Curry leaves - some
    • Cilantro ( Coriander leaves) - some
    • Cashews- few
    • Plain yogurt ( curd) - 1/2 cup
    • Lemon Juice with half lemon.
Method:
  • Cut the fish fillet into 1 inch thickness after removing the skin and bones.
  • Marinate the fish fillets with the marinating ingredients for at least 3 hrs to overnight in the refrigerator.
  • Soak the rice in plain water for 20 to 30 mins.
  • In a skillet or flat bottomed cooking pot, add some oil for shallow frying the fish fillets.
  • Over high heat, add the fillets carefully. Sear for 30 secs each both. Keep it aside.
  • In the same pan add, 1 tbsp clarified butter and cashews in. Once the cashews are roasted, add the onion along with green chillies. Saute well.
  • Add the ginger garlic paste and garam masala. Saute till the oil oozes out.
  • Meanwhile, in another deep cooking pot, add some water, green chilli, whole garam masala, cumin, salt and clarified butter. Allow it to boil. Add the soaked rice in. Close it with lid and cook for 10 mins or until the rice is cooked 75 percent. Drain the water and keep 1/2 cup water aside.
  • Now add in the mint, cilantro and curry leaves and half cup plain yogurt and lemon juice in the masala pan.
  • Add 1/2 cup rice cooked water in. Allow it to boil vigorously for a minute.
  • Level the boiled rice in. Over that, place the fish fillets carefully and add the saffron water.
  • Seal the pot with foil sheet or place any lid and weight to cover it completely over low heat for 10 mins.
  • Serve it hot with the mix of top and bottom layers with salad or raita.
Hope you liked this recipe. I will share another interesting recipe in my next post. Your feedback and suggestions are welcome. Have a wonderful day!

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