Fish/ Salmon Biriyani

Recipe No: 54

Even though there are a lot of steps for this like most of the other Biriyani recipes, you can definitely multitask and make this in a much lesser time. Another thing is that the Fish Masala, fried onions, the almond paste and even the rice can be made ahead of time ( the day before) and assemble and bake on the day you are going to serve it. This makes it easier and a very good main dish for parties.

Ingredients                                   Serves 8-10 Adults
To Marinate

• Salmon pieces……………...2lb
• Salt…………………………....1/2 Teaspoon
• Chilly Powder……………...1/2 Teaspoon
• Turmeric Powder………...1/2 Teaspoon
• Lemon Juice………………...1 Tablespoon

To Grind

• Ginger Roughly chopped...1/4 Cup
• Garlic roughly chopped.....1/4 Cup
• Green chilly chopped…......1/4 Cup (Use as much as you want depending on your taste)
• Onion Chopped……………...3 Cups

To Saute

• Oil……………………………........4 Tablespoons
• Turmeric Powder………........1/2 Teaspoon
• Salt………………………....…......1 Teaspoon
• Curd…………………….…….......1/2 Cup
• Tomato sliced…………………..1 Large
• Coriander leaves /Cilantro...1/2 cup chopped
• Mint leaves chopped………...1/4 Cup
• Garam Masala Powder……..3/4 Teaspoon
• Lemon Juice……………..……..2 Tablespoons

To make the rice

• Ghee…………………………......2 Tablespoons
• Whole Garam Masala……….7 Cardamom, 10 Cloves, 3 one inch Cinnamon sticks
• Rice………………...……….........3 Cups
• Water………………………........5 ½ Cups

To Blend

• Almonds ………………..…........8 (Put it in boiling water and take the skin off)
• Coconut Milk………………......1/4 Cup
• Turmeric Powder………….....1/4 Teaspoon
• Saffron……………………..........A Small pinch

To Garnish

• Cashew nuts and Raisins…....4 Tablespoons each
• Sliced Onion to fry……….....…1 Cup

Method of Preparation

1. Marinate the fish with the ingredients given in the marinade section and keep aside for ½ hour.
2. Grind together (or chop finely) all the ingredients given in that section to a course consistency and keep aside.
3. Blend all the ingredients given in that section into a smooth consistency and keep aside. Use 2-3 Tablespoons of water if needed.
4. Wash and soak the rice in warm water for 20 minutes and drain.
5. Deep fry or saute thinly sliced onions for garnishing.

To make the Fish Masala

1. In a deep pan heat some oil and fry the fish for a minute on each side and keep it aside. Use the rest of the oil to make the masala. Frying will  give the fish some strength to withstand the cooking without disintegrating.
2. In the same oil saute the Onion mixture together with Salt and Turmeric powder on a medium high heat till it is almost brown. Add more Oil if needed.
3. Add the fried Fish, Curd, Tomato and ¼ cup of water, close the pan and  cook it on a medium heat for 8- 10 minutes.
4. When it is cooked add chopped Coriander and Mint leaves, Garam Masala Powder and Lemon Juice and mix well taking care not to break the fish pieces. When almost dry switch off the flame and keep it aside till ready to be used.

To make the Rice

1. Start to boil 5 ½ cups of water.
2. To a pan add the Ghee and fry Cashew nuts followed by Raisins (for garnishing) .Take them off and keep aside.
3. To the remaining Ghee add the whole Garam Masala and fry till fragrant.
4. Add the rice and fry till the rice on the bottom of the pan starts to move on its own.
5. Add the boiling water, lower the flame to minimum, cover the pan and cook it till all the water is evaporated and the rice is almost cooked. You can do this while the fish is cooking.

To assemble and bake the Biriyani

1. Preheat the oven to 350˚F/180˚C
2. In an oven proof dish layer 1/3rd of the rice evenly. Sprinkle some almond-turmeric water on top and then layer half of the Fish Masala. Layer another 1/3rd of the rice followed by the rest of the Fish Masala and end the layering with the remaining rice.
3. On top add the rest of the almond- turmeric water and sprinkle fried Onions, Cashew nuts and Raisins.
4. Cover this with an Aluminum foil or a damp cloth.
5. Bake this for 30-45 minutes in the preheated oven and let it stand for at least 15 minutes before serving.

Notes: If you don’t have an oven, you can make it on stove top itself. Assemble everything in a pan, cover with an airtight lid and put it on a minimum flame and cook for 30 minutes. Take care not to burn the bottom.

Make it, enjoy the deliciousness and 

serve it to your family with love...