Ingredients:
For fish marinade:
- Kingfish, 6 pieces
- Chili powder - 3 tbsp
- Turmeric powder - 1 tbsp
- Coriander powder - 3 tbsp
- Vinegar / lemon juice - 1 tbsp
- Salt
For the briyani masala:
- 4 onions, sliced
- 2 tomatoes, sliced
- 5 green chill
- Ginger garlic paste - 2 tbsp
- Pepper powder - 1 tsp
- Garam masala - 1 tsp
- Curd - 4 tbsp
- Coriander leaves
- Mint leaves
- Salt
For the rice:
- Briyani rice (short grain rice is more preferred) - 3 cups
- 4 cinnamon sticks
- 5 cardamom pods
- 4 cloves
- 1 tsp lemon juice
- Salt
- 2 tbsp Ghee
- Curry leaves
For garnishing and layering:
- Chopped coriander
- Fried onions
- Cashews and raisins
- Garam masala powder
- Ghee
Method
Clean and marinate the fish with the above all ingredients and keep it aside for half an hour.
Heat oil in a pan and shallow fry both sides of the marinated fish.
Do not over-fry the fish, as it will break while mixing with the masala.
When done keep it aside.
Meanwhile, you can cook the rice.
So heat a vessel and add ghee.
Add the cleaned, drained rice along with the raw spices to it and fry the rice in a low flame for 5 minutes.
When done, add 6 cups of boiled water (double the amount of rice).
Add some curry leaves and required salt.
When it starts boiling, add lemon juice and close the lid.
When the water is completely dried, keep the lid open and do not stir the rice when hot or immediately. Let it cool.
Now we need to prepare the masala for briyani.
Heat a pan and add oil( can use the same oil we fried the fish).
Add sliced onion, green chilli, ginger garlic paste and saute well till the onion turns translucent.
Then add chopped tomatoes and pepper powder.
Cook well, until thick gravy consistency.
Add the curd, garam masala powder, and chopped coriander leaves. Mix well.
Now add the shallow fried fish and cook for a while on a low flame. Mix very gently.
Next is to blend the rice and masala.
So take a greased vessel, spread some cooked rice, then spread chopped coriander leaves and drops of ghee, a pinch garam masala powder, fried onions and then the fish with masala.
Again layer the rice and repeat the same process.
Finally, garnish with coriander leaves and spread some melted ghee evenly.
Close the lid tightly.
Allow it to cook on very low flame for 10 mins.
While serving garnish with fried cashews, raisins, and fried onion.
Serve with raita or mango chutney and salad.
Delicious fish briyani ready.
Ayesha’s kitchen