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Biryani Garnish NO. 2
Preparation info
- Difficulty
Easy
Appears in
Published 2013
This garnish is served as a side dish and sprinkled on top of the biryani by the head of the family. It adds a crisp texture to the biryani and a typical salty-sour Sri Lankan flavour from the Maldive fish and lemon. The flavours and textures contrast perfectly with the caramelised onion garnish and help to balance its buttery richness.
Ingredients
80 ml 2½ fl oz ⅓ cup 2
Method
Heat the coconut oil in a small wok or heavy-based frying pan over medium heat. Add the onions and shallow-fry for 10-12 minutes, or until the onions are dark brown and crisp. Remove with a slotted spoon and drain on paper towel. Set aside to cool.
Using a mortar and pestle (or spice grinder), pound the Maldive fish into a fine powder. Reheat the wok over medium heat an