Name: Fish Biryani
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 1 tbsp ginger grated; 1 tbsp garlic crushed; 1 tbsp Kashmiri red chilli powder; 1 tbsp ground coriander; 1 - 2 tsp garam masala; ½ tsp turmeric; 1 tbsp dried fenugreek leaves; 2 tsp sea salt; 10-12 mint leaves roughly chopped; 2 tbsp coriander chopped; 2 tbsp lemon juice; ¼ cup plain yoghurt; 900 g halibut or mexia cut into 1 inch steaks; 1 large onion thinly sliced; ¼ cup ghee divided; 1 cup chopped fresh dill leaves; 1-2 jalapeno sliced into 4 wedges (optional); 1 ½ tsp sea salt; 2 cups water; ¼ cup coriander chopped for garnish; 4 rice measuring cups basmati rice; 2 cups plain yoghurt; 1 red onion finely diced; 2 tomatoes diced; ½ tsp sea salt; 1 tbsp coriander chopped

Aromatic basmati rice blended with fish marinated in warm spices, topped with caramelised onions and coriander makes this fish biryani simply yum!

AuthorHungry PandaCategoryFishDifficultyAdvanced

A spicy fish and rice mix from the Indian subcontinent

Yields6 Servings

Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

INGREDIENTS FOR THE MARINADE

1 tbsp ginger grated

1 tbsp garlic crushed

1 tbsp Kashmiri red chilli powder

1 tbsp ground coriander

1 - 2 tsp garam masala

½ tsp turmeric

1 tbsp dried fenugreek leaves

2 tsp sea salt

10-12 mint leaves roughly chopped

2 tbsp coriander chopped

2 tbsp lemon juice

¼ cup plain yoghurt

INGREDIENTS FOR THE FISH

900 g halibut or mexia cut into 1 inch steaks

1 large onion thinly sliced

¼ cup ghee divided

1 cup chopped fresh dill leaves

1-2 jalapeno sliced into 4 wedges (optional)

1 ½ tsp sea salt

2 cups water

¼ cup coriander chopped for garnish

4 rice measuring cups basmati rice

INGREDIENTS FOR THE RAITA (optional)

2 cups plain yoghurt

1 red onion finely diced

2 tomatoes diced

½ tsp sea salt

1 tbsp coriander chopped

HOW TO MAKE

Make marinade by mixing ginger, garlic, red chilli powder, ground coriander, garam masala, turmeric, fenugreek leaves, salt, mint leaves, coriander, lemon juice and yoghurt.

Add fish and coat evenly with the marinade. Put aside in a fridge.

Heat 2 tbsp of ghee in a hot pan then add thinly sliced onions and cook stirring frequently for 10 mins or until the onions are caramelised. Take out half of the onion and keep aside for garnishing the biryani.

Add 2 tbsp of ghee to the pan with half of the caramelized onions already cooked. Add dill and mix
well.

Add marinated fish, jalapeño (if using), 1 1⁄2 tsp salt and water. Cook well and season to taste.

Cook your basmati rice by adding to rice cooker bowl then filling with water to the white rice level 4. Press WHITE RICE or LONG GRAIN function. Press START.

When rice cooking is complete, add the pan contents to the rice and stir well. Garnish with the remaining caramelised onions and coriander.

To make the raita, whisk the yogurt in a medium bowl.

Add onions, tomatoes, salt and mix well. Garnish with coriander.

Ingredients