Name: Fish Biryani
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 450 g (1 lb) king fish, haddock, hake or any firm white fish skinned and filleted; 450 g (1 lb) basmati rice rinsed and soaked in cold water for 15 minutes; 3 tbsp fresh coriander chopped; 2 tbsp fresh coriander chopped; ½ tsp ground turmeric; 3 green chillies chopped; generous pinch saffron strands soaked in 4 tbsp warm water for 1 hour; 1 tbsp ground coriander; 4 red onions roughly chopped; 2 x 3 cm (1½ inch) cinnamon sticks; ½ tsp salt; 25 g (1 oz) ghee; vegetable oil for shallow frying; 1 tbsp chilli powder; 3 cloves; 2 tomatoes chopped; 100 g (3½ oz) pine nuts; few drops rosewater; 4 onions thinly sliced; 2 green chillies chopped; ½ tsp chilli powder; 2 garlic cloves finely chopped; 3 cm (1½ inch) piece fresh ginger finely chopped; 2 tbsp fresh mint chopped; vegetable oil for deep frying; 25 g (1 oz) ghee plus 1 tbsp; 2 tbsp raisins; 2 tsp garam masala; 3 cm (1¼ inch) cinnamon stick; 2 cardamoms

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

When I was filming in Kerala, I stayed in a magnificent dwelling in Tellicherry overlooking the Arabian Sea. My hostess, Faiza, treated me to a delicious fish biryani, a local speciality of the Mopla Muslim community. I felt, though, that it could do with a ‘Rezaring’. I simply adjusted the cooking time of the fish by first sealing it in the pan and allowing it to marinate in the sauce for a longer period. In this way it could absorb maximum flavour before it was layered in the rice.

Ingredients

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Ingredients

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