Ho ho ho… Merry Christmas, folks!!! How was your Christmas celebrations? The Tomato House witnessed the delicious Fish Biriyani for Christmas lunch. What about you?
The first time I ever came up with touching raw fish was over two years ago, when I attempted to make this biriyani…
I don’t mean to hurt anyone’s feelings, or discourage, dishearten or dispirit anyone by saying all this. You should bear with me as it was my first endeavor. l’m just being honest here!
Even back then, P was my inspiration. I knew during our engagement period that the he looooooooves fish..
♥ ……… Anyway, it was a successful first attempt, and my friends/room-mates couldn’t believe the fact that it was my maiden attempt. And they sweetly addressed me as “Master Chef”! Fond memories!
Fish of your choice – say 1/2 kg
Onion – 4
Tomato – 3
Ginger-garlic paste -3tbsp
Green chilly paste- 1 tbsp
Curd/Yogurt – 4 tbsp
Coriander leaves – 1 cup
Ghee – 1/4 cup
Lime juice- 4 tbspn
Garam Masala- 1 tbspn
For the marinade:
Turmeric powder- 1tsp, red chilli powder – 2tsp, ginger-garlic paste- 2tspn, Fennel seeds powder- 1/2 tspn
Basmati rice- 2 cups, Turmeric powder- a pinch, Cardomn-2, Cloves-3, Cinnamon-2, Ghee- 1 tspn, Kasthuri meethi- a pinch
Marinate the fish fillets and refrigerate for an hour.
Fry the fish fillets in ghee and remove them to a plate and heat up the same pan. In the same oil, fry onions till it turns golden brown.Add ginger garlic paste and fry for 2 mins. Add tomato, garam masala, coriander leaves, salt and cook for a few minutes.
Add yogurt and put the fried fish into this mixture.
In a pressure cooker, add 2 cups of rice and 4 cups of water. Add cinnamon, cloves, cardomon, kasthuri meethi, salt and turmeric powder to it. Wait for one whistle. Remove the lid when the steam has completelty gone. rice is coked.
Now in a pan, heat a little ghee. Add a little rice to it and spread as a layer. Add a tspn of lime juice to it. Now add the fish masala to form another layer. Continue this process until the rice and masala is finished. take care not the break the fillets. Close with a lid and wait for ten minutes.
Serve with yogurt, salad or pickle.
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