Friday, January 30, 2015

Hariyali Fish Biryani


Fish: 250 gm (I used Salmon fish)
Basmati Rice: 2 cups (boiled)
Ginger-garlic paste: 3 tsp.
Coriander leaves: a bunch
Lemon juice: 2 tsp.
Asafoetida: a pinch
Garam masala: 1 tsp.
Fenugreek powder: 1/2 tsp.
Cooking oil: 3 tsp.
Onion seeds (kalonji): 1/2 tsp.
Shahi jeera: 1/2 tsp.
Mustard seeds: 1/2 tsp.
Fenugreek seeds: 1/2 tsp.
Cinnamon: 1 inch
Green cardamom: 2
Dried red chilli: 1
Onion (chopped): 1
Tomato (chopped): 1
Green chilli (chopped): 1
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Poppy seeds: 1 tsp.
Mint leaves: a few
Mint powder: 1/2 tsp.
A few Saffron strands

  1. Wash the fish fillets and keep aside. Make a paste of ginger-garlic, coriander leaves (save few for garnishing), asafoetida, garam masala and lemon juice. Marinate the fish in this mix and keep aside for 15 minutes. 
  2. Heat oil on medium flame and add the fish along with the marinade. Sprinkle fenugreek powder over the fish, mix well and fry carefully so as not to break the delicate fish. Fry for 2 minutes on both sides and remove, draining the oil in the pan, and keep the fish aside.
  3. Heat the same oil again (the oil is flavoured now) and add the whole spices: onion seeds, shahi jeera, mustard seeds, fenugreek seeds,cinnamon, cardamom seeds and dried red chilli. 
  4. When the spices splutter, add the chopped onions and fry until transparent. Add the tomato and green chilli and sprinkle salt. Fry well until the tomatoes are soft and mushy.
  5. Add red chilli, turmeric and poppy seeds. Mix well and after half a minute, add the fried fish and mix well. Turn off the flame. Fish masala is ready.
  6. Now in a deep container, start layering the biryani. First add half the fish masala. Then add little mint leaves and add a layer of boiled rice. Again add bit of mint leaves and add the remaining half of fish masala, remaining mint leaves and the final layer of the other half of rice.
  7. Sprinkle mint powder and saffron over the top of the final layer. Cover the container with a tight lid and keep on the lowest flame for 10-15 minutes. Remove cover, mix well, garnish with coriander leaves and serve this wonderful lip-smacking delicacy piping hot !!

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