Preparation and flavors of fish biryani is unique. However this biryani, definitely requires lot of attention when cooking.
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Fish Biryani
Marination Ingredients:
3 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tsp Salt
4 Tsp Vinegar
Biryani Ingredients:
300 Grams Seer Fish
300 Grams Basmati Rice
1/2 Cup Finely Chopped Onions
1/2 Cup Finely Chopped Tomatoes
1 Whole Garlic Peeled and Finely Chopped
1 Inch Ginger Peeled and Finely Chopped
3 Green Chilies Finely Chopped or Slit
6 Sprigs Coriander Finely Chopped
6 Sprigs Mint Finely Chopped
3 Sprigs Curry Leaves
4 Pods Cardamom
1 Black Cardamom
2...1 Inch Sticks Cinnamon
2 Small Bayleaves or 1 Large
1 Staranise
6 Black Peppercorns
5 Cloves
1 Tsp Jeera
1 Tsp Chilly Powder
1/4 Tsp Turmeric Powder
1 Tbsp Coriander Powder
1 1/2 Tsp Garam Masala
1/4 Tsp Pepper Powder
1/4 Tsp Cumin Powder
4 to 5 Drops Papilon Biryani Flavor
4 To 5 Drops Papilon Orange Color
1 Half Lime
Salt as per taste
4 Tbsp Oil
Method:
Wash the fish thoroughly, allow the excess water to drain using a colander.
Add the fish to a mixing bowl. In a separate bowl combine the ingredients for marination.
Apply the marination on the fish pieces in a even layer, allow the fish to marinate for two hours or for best results place it in the fridge overnight.
Wash the rice twice. Add water to the rice allow the rice to soak in water for 30 minutes.
Heat a pan on medium flame add oil. Once the oil reaches temperature gently place the fish pieces one at a time.
Fry a batch of 4 to 5 pieces for 2 minutes on each side.
Drain the fish from oil and reserve on a plate.
In the same oil add whole spices allow the spices to sputter.
Add finely chopped ginger, garlic, chilies, and curry leaves fry all the ingredients till raw flavor reduces.
Add the spice powders...chilly, cumin, turmeric, coriander, garam masala, pepper and cumin powder fry the spice powders for few seconds. Dilute and add the leftover marination to the masala and fry till oil surfaces.
Add finely chopped onion and tomato. Reserve some mint and coriander for later and add the rest to the onion and tomato.
Fry the onion and tomato in the spice mixture for 3 to 4 minutes covered.
I've used Papilon Biryani flavor which enhances the flavor in the biryani and Orange food color for an appealing presentation.
Magic Flairs (Papilon ) is one of the renowned manufacturers of a wide range of Food Flavors Soft Drink Concentrates. These products are designed and manufactured in line with the standards of the industry. Papilon colors and flavors is easy to purchase from Flipkart and Amazon.
Once the onion and tomato has soften a bit add 1/2 cup water lime juice and water stir and allow the gravy to boil and cook on medium flame.
Once the gravy has reduced place the fried fish in the gravy and flip gently till the masala is well coated in the fish place on high flame and cook for 2 minutes.
Gently remove the cooked fish will little gravy and reserve on a plate.
Drain the soaked rice and add it to the masala. Gently combine the rice with the masala.
For every one glass rice add 2 glasses water. Measure and add the water place on high flame allow the rice to boil and cook for 15 minutes.
Once the rice has observed most of the moisture place a lid and place the flame to lowest setting and allow to cook for 15 minutes.
Once the rice has cooked...Gently fluff the rice using a spoon or fork. Place the fish with gravy, spread the mint and coriander.
Add lime juice, few drops of biryani flavor and orange food color...cover and cook the rice for five minutes.
Plate the biryani with fish pieces and garnish with onion slices and lime wedges...Enjoy!
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