Fish Biryani – An Indian Feast
If you want pure soul food, biryani has got to be right on top of the list or at least for me it is. Even my seven and nine year old boys have grown to love it, well quite frankly I haven’t given them a choice in the matter really.
As much as I love the welcoming warmer days, I was so glad that we have been having some colder, cloudy days over the weekend in Johannesburg. You see us Indians don’t need an excuse to cook and indulge in Biryani but the cooler dull days made for the perfect excuse to twist my Swiss/Austrian husbands tongue to delight his senses in yet another biryani on the menu last night.
We love food here, if you look at us you would never think that, as we are….. well slim and trim but we really do love to eat.
If you have been reading my past blog posts then you will be aware that I only started eating seafood while I was pregnant with my first son, 10 years ago. So now, I try to make up for it. Come to think of it, we will be having an all seafood weekend as we are having family lunch at my sisters today and mum is making her delicious crab curry. Oh gosh, I cant wait for our late lunch today but first let me show you what is keeping me company while sitting here in my bed typing this ….. a bowl of last nights fish biryani.
I do hope you will try my recipe and enjoy it with your loved ones. I would love to hear from you guys, how often do you indulge in Biryani?
- 4 potatoes peeled and cut into 4's
- 2 large onions chopped in half rings
- 4 cloves garlic peeled and crushed
- 3 Tbsp ghee
- 1 kg fish (I used Hake) cut into pieces
- 100 ml creme fraiche
- 3 tbsp Masala (Curry powder)
- 250 ml full fat yoghurt
- 1 bunch coriander (dhania) chopped
- 2 sprigs curry leaf
- 1 bunch mint chopped
- 2 cups basmati rice parboiled for 10 minutes
- 1 tsp cumin (jeera) seeds
- 1 tsp fenugreek (methi) seeds
- 2 cinnamon sticks
- 4 cloves
- 3 tomatoes chopped
- 1 cup green peas
- Marinate your fish with the creme fraiche, 1 tablespoon masala, garlic, salt half of the chopped coriander and mint and set aside
- Parboil your rice with cinnamon stick, 3 cloves and salt and set aside
- Preheat your oven to 150 degrees celsius
- Steam you potatoes in the microwave to soften slightly
- In your pot, add ghee and fry your potatoes until golden, remove and set aside
- In the same pot add your onions and fry till golden. Remove half the fried onions
- To the remaining onions in your pot, add the fenugreek seeds, jeera seeds and cinnamon stick and the rest of the masala
- Add the chopped tomatoes and curry leaves and mix well with the spices
- Add the yoghurt and allow to cook for 5 minutes
- Switch off the heat and place your marinated fish into the tomato and yoghurt sauce
- Add a cup of frozen peas and start layering with potatoes, crispy fried onions, chopped dhania and mint and parboiled rice.
- Add dollops of ghee, seal with foil and pot lid and pop into the oven for 1 hour 15 minutes.