Fish Biryani
Fish biryani is a dish from Cape Malay, South Africa.
- Time
- 120 minutes
- Servings
- 6–8
Ingredients
Marinade
- 8 cloves garlic
- 2–3 teaspoons fresh ground red chillies
- 1 teaspoon crushed dhania (coriander) seeds
- 1–2 teaspoon crushed jeera (cumin) seeds
- Juice of 1 lemon
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon oil
- 1 teaspoon tomato puree
Biryani
- 1 kg fish filets
- 2 cups uncooked rice
- 2 cups masoor (red or pink lentils)
- 2 onions, grated
- ½ cup oil
- 1 tomato, grated
- 1 cup oil
- ½ cup ghee
- 8 small potatoes
- Few cloves, whole peppers, tuj pieces
- 4 whole green chillies
- 4 elachi (green cardamom) pods
- 1 teaspoon jeera (cumin)
- 1/2 teaspoon turmeric
- cup yoghurt
Method
- Pound garlic and chiles together to make a paste. Mix in the coriander, cumin, lemon juice, turmeric, salt, oil, and tomato purée to make marinade.
- Smear fish filets with the marinade. Refrigerate for 1 hour.
- Boil the rice and the masoor separately until cooked.
- Fry onions in the ½ cup oil until golden in color. Strain out extra oil.
- Combine strained onion oil with ghee. Heat, this and use to fry the patties. Keep aside oils in which onions etc. were fried.
- Fry fish in separate oil
- In a deep bowl add yoghurt, grated tomato, spices and fried onions ( reserve 1 teaspoon of onion for top of rice). Dip fried fish in the marinade for a few minutes. I a large flat bottomed pot, pour the oils that were left aside in which excess oil was poured, add the remaining ghee and oil, the sprinkle some masoor over it.
- Arrange fish slices and all marinade over masoor and oil/ghee. Cover with rest of masoor.
- Arrange patties over masoor and finally cover the rice. Sprinkle top of rice with the reserved fried onion and hot with ghee.
- Sprinkle 1/4 cup water over rice, close lid tightly and put on heat. when pot starts sizzling lower heat and simmer for 30-40 minutes.