Fish Biriani Recipe - By Sam

For the fish:

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 green chilli
1 medium onion
5 cloves of garlic
30g fresh chopped coriander leaves
1 tablespoon peeled and finely chopped fresh ginger
1/2 tablespoon tomato puree
salt
225ml plain yogurt
450-500g boneless fish fillet

For the rice:
1 tablespoon ghee, butter or oil
1/2 medium onion, finely chopped
400g basmati rice, washed and drained
500ml chicken stock (can substitute vegetable or fish if prefer)
salt
1/2 teaspoon saffron powder, dissolved in 2 teaspoons of hot water

Garnish:
Toasted cashew nuts
Deep fried onions, and
Fresh coriander leaves

To prepare the fish, blend all ingredients, except the fish, in a liquidizer until smooth. Cut fish into bite sized pieces. Marinate the fish in the spice/yogurt mixture for at least 4 hours.

To prepare the rice, grease a large casserole dish, heat the ghee/butter/oil in a saucepan until golden-brown. Add the rice and fry over a low heat for 5 minutes, until the grains become translucent. Add the stock and bring to the boil. Cover the pan and simmer for 10 minutes.

Preheat the oven to 160c

Place one third of the rice at the bottom of the casserole dish. Put half the fish over the rice and cover with half the remaining rice. Put in the remaining fish and cover with the remaining rice.

Measure the marinade liquid and add hot water if necessary to make it up to 225ml. Add the saffron liquid to the marinade and pour over the casserole.

Cover and bake in the preheated oven for 45 minutes to an hour - until the fish is cooked through.

Garnish with the fried onion, cashews and coriander leaves just before serving.


Tags: Sauna, Recipe, Food,