Biryani recipes
50 minutes
Fish biryani
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Fish biryani
4 to 5
Medium
90 minutes
50 minutes
Ingredients
-
For the fish spice, mix:
- salt, to taste
- 1 t chilli powder
- 1 t ground fennel
- 1 t smoked paprika
- 700 g sliced kingklip with bones
- 2 t Woolworths ginger-and-garlic paste
- oil, for frying
- 1 t whole cumin
- 1 whole aniseed (biryani flower)
- 1–2 bay leaves
- 3–5 cloves
- 1 cinnamon stick
- 3 cardamom pods
- 1 cup plain yoghurt
- 1/2 t ground fennel
- 1 t smoked paprika
- 1 t chilli powder
- 1 t ground green chillies
- 1 t garam masala
- ½ t ground coriander
- 1 t ground cumin
- 1/2 t ground turmeric
- salt, to taste
- 50 g fried onions
- 2 t tomato paste
- a pinch of saffron
- 3 T ice-cold water
- 410 g basmati rice (cook in your rice cooker and leave to cool)
- 2 brinjals, sliced and pan-fried
- 1 cup fresh coriander, plus extra for serving
- 1 whole green chilli, slit horizontally
- 1 stalk lemongrass, bashed (optional)
- 1–2 lemons, quartered, for serving
Method
1. Rub the fish spice and half the garlic-and-ginger paste onto the fish.
2. Heat the oil in a pan and bloom the whole spices until fragrant
3. Add the fish to the pan and cook until it just starts to colour. Remove from the pan and set aside. Switch off the stove but do not remove the pan.
4. Mix the yoghurt, remaining spices and ginger-and-garlic paste, half the fried onions (slightly crushed) and the tomato paste. Add the mixture to the same pan and cook over a medium heat for
7 minutes, then turn off the heat.
5. Soak the saffron in the cold water.
6. Spoon the ghee into a large cast iron or ovenproof saucepan, then layer in one third of the rice. Top with half the cooked marinade and the fish, layer over the sliced brinjals and a handful of fresh coriander.
7. Add the next third of the rice and the remaining marinade, then finish with the remaining rice.
8. Top with a spoonful of ghee, the remaining fried onions, coriander and green chilli. Add the lemongrass if using. Cover with a moistened piece of baking paper, then cover tightly with foil and place in the oven at 180°C for 30–35 minutes.
9. Serve with the lemon and more fresh coriander.
Find more biryani recipes here
Videographer: Fred Wollner