Mar 8, 2010

Salmon Fish Biryani with a twist

  • Ghee - 1 tbsp
  • Basmati Rice - 1 cup (1 cup of rice : 1.5 cups of water)
  • Oil - 1 tbsp
  • Cloves - 4
  • Cardamom - 3
  • Bay leaf - 2
  • Cinnamon stick - 1
  • Onion - 1 large
  • Tomato - 1 large
  • Ginger garlic paste - 1 tsp
  • Salmon fish - Marinated for half an hour in spices of your choice - 2
  • Coconut milk - very light coconut milk - 1/2 cup
  • Coriander leaves - for garnish
  • salt - as req
  • turmeric pdr - 1/4 tsp
  • Chilli pdr - 1 tbsp
  • Coriander pdr - 1.5 tbsp
  • Garam masala - 1/2 tsp
  • Lemon juice - opt - as req

In a pan, add some ghee and roast the rice for 5 minutes. Then cook the rice adding req amount of water. Once cooked, cool it and set it aside.

In the same pan in which you roasted the rice, add some oil. Add whole cardamom and then add onion. Saute till the onion turns golden brown. Then add tomato and saute for couple more minutes. Time to add Ginger garlic paste. Saute till the raw smell leaves and then add chilli pdr, coriander pdr, turmeric pdr, salt and garam masala. Mix the masala well to the curry and then add Marinated fish pieces. Add some coconut milk to it and then close the pan allowing the fish to get cooked. After 5 minutes, open the pan and cook the fish in the curry for another couple more minutes. Once the fish gets cooked, remove the fish from the curry and set aside. Now add the cooked rice to the curry made. Mix it well...add the fish again to the biryani and then garnish with some coriander leaves. You can also add some lemon juice if you want to.

This biryani was a super-doper hit at my place. Give it a try and I am sure you will love it. You can also try this with chicken and shrimp.

Note : Was too busy having my Biryani tat I totally forgot to take a click of it. Will click n post the pic next time I do it :)


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