Sunday, 8 September 2013

Fish Biryani

I actually tried two of last months Daring Cooks recipes. The first was the lamb biryani which I posted about earlier and I also made a fish biryani later on. I liked this fish one much better. It was much creamier and a better flavour. I used smoked fish which improved the flavour even more. It was also much easier to make with less steps than the lamb biryani.

Fish Biryani (from Daring Cooks)
(Serves 4)

3 tomatoes, skinned and chopped
1 teaspoon ground turmeric
1 teaspoon cumin seeds
4 green chillies
4 cloves garlic
1 onion
3 tablespoon (60 ml) (2 oz) (60 gm) ghee
2 cups (500 ml) (370 gm) (13 oz) basmati rice, soaked for 30 minutes and drained
3 cups (750 ml) coconut milk
1 lb (500g) white fish fillets, cut into 1 inch (2½ cm) pieces

1. Blend the tomatoes, turmeric, cumin, chillies, garlic, and half of the onion to a smooth paste.

2. Thinly slice the remaining onion and fry it in the ghee over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk and enough water to bring the liquid about 1 inch (2½ cm) above the rice. Cover and simmer for about 5 minutes until the rice is half cooked.

3. Add the paste, fish, and salt. Cover and simmer over low heat for 10 minutes or until the rice is dry.

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