Fish biryani
Sherry fish biryani /seafood /main course
Sherry fish biryani
This is a tasteful savory fish biryani popular in UAE restaurants, which the rice is served with fried whole Sherry fish. The rice is bit spicy, aromatic and filled with the flavour of fish & spices. Beside this, the process of cooking in Dum style (cooking with steam in an enclosed utensil) makes the aroma & flavour imbue into the rice grains, which make every bite blissful..
SHERRY FISH
Sherry or (spangled emperor) is an extremely popular fish in middle eastern seas. Sherry is a fish which finds its place in the menu of most seafood restaurants in UAE. The flesh of this fish is firm and flavoursome and easily removed from its frame after it is prepared.
This biryani became one of our favourite dish, that whenever we buy Sherry fish, I used to prepare this biryani rather than preparing any other dish. You can also prepare this same recipe with fish "hammour", it's also very tasty. This recipe is quite simple to prepare, and it came out very well since I tried for the first time. And this recipe conquers all the hearts who love biryani...
So, let's take a look at the ingredients....
Preparation time : 20 minutes
Cooking time : 50 minutes
Serves : for 2 persons
Ingredients :
For marinating fish
- Sherry fish - 500 grms
- Red chilly powder - 1 tsp
- Turmeric powder - 1/2 tsp
- Black pepper powder - 1/4 tsp
- Salt to taste
- Vinegar - 1 tsp
For making masala
- Oil - 1/4 cup
- Crushed ginger - 2 tblsp
- Crushed garlic - 2 tblsp
- Green chilly - 3-4 chopped
- Onion - 2 chopped
- Tomato - 1 large chopped
- Coriander powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Garam masala powder - 1/4 tsp
- Coriander & mint leaves - a handful
For making rice
- Oil - 2 tblsp
- Cardamom pod - 5
- Cloves - 5
- Cinnamon - 1 inch piece
- Basmati rice (long grain) - 2 cups (20 minutes soaked)
- Boiling water - 3cups
- Fish pieces - 2-3 pieces
- Salt to taste
For Dum ( steaming in low flame)
- Coriander & mint leaf
- Fried onion
- oil
Instructions :
Marinating fish
- Marinate the fish (cut small pieces from its tummy, to add while cooking rice) with red chilly pwd, turmeric pwd, black pepper pwd, salt & vinegar and rest it for 1 hour.
- Then heat oil in a frypan & fry the whole fish on medium flame. When the fish is done, turn off the flame and keep it aside.
Preparing the masala
- Heat a vessel (in which you can cook later whole rice & fish together) add leftover oil of fish fry,also add more oil if needed.
- Add ginger, garlic, green chilly & onion, and saute it for a while. When the onions become soft ,add tomato into it and allow it to cook for a while.
- Then goes all the powders & salt into it, saute it for few seconds. Add coriander & mint leaves & mix well.
- Transfer the fried fish into this masala. Cover the fish with this masala and cook covered for 2 minutes on low flame.
Cooking the rice
- Heat oil in a vessel, add whole spices & saute it. Add soaked and well drained rice into it and gently give a mix.
- Pour boiling water, add small pieces of fish that had removed from the fish. Add salt and cover with lid. Cook on medium - low flame until all water dries up and the rice is cooked.
Making Dum (steaming)
- Again back to the masala, spread all the rice over it.
- Spread chopped coriander, mint leaves & fried onions on top of it. Drizzle some oil on top.
- Cover with aluminium foil & then with lid, so it will be air tight. Switch on the flame, cook in simmer for 10 minutes.
Serving
- After 20 minutes open the lid, take out the fish. Then gently mix rice and masala together.
- Serve the rice on a serving plate & whole fish on top of it.
😋😋 mouthwatering...
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