Name: Fish with aromatic basmati rice
Yield: Serves 4
Cuisine: India
Ingredients: 15 ml/1 tbsp chopped fresh coriander (cilantro), to garnish; large pinch of salt; 2 bay leaves; 675 g/1½lb firm white fish fillets, such as cod, pollock, monkfish or sea bream, skinned; 30 ml/2 tbsp lemon juice; 30ml/2 tbsp hot milk 450g/1lb basmati rice; large pinch of saffron threads, pounded; 5 ml/1 tsp ground fennel; 6 cloves; 60 ml/4 tbsp sunflower oil or light olive oil; 5 ml/1 tsp salt; 2.5 ml/½tsp chilli powder; 2.5 ml/½ tsp ground turmeric; 1 large onion, finely chopped; 2.5 cm/1 in fresh root ginger, grated, or 10ml/2 tsp ginger purée; 2 fresh green chillies, thinly sliced at an angle (deseeded if preferred); 10 ml/2 tsp ground coriander; 2.5cm/1 in piece of cinnamon stick; 6 green cardamom pods, bruised; 2 tomatoes, coarsely chopped; 115g/4 oz/¾ cup frozen peas

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

Madhya Pradesh does not have a distinct style of cooking of its own and many dishes are based on those of its neighbouring states. This popular recipe, Machchi Biryani, originated in Uttar Pradesh and has been adapted to suit local ingredients. It is essential to use firm white fish fillets in this dish.

Ingredients

large pinch of saffron threads, pounded
30ml/2 tbsp hot milk 450g<

Asia
India
Madhya Pradesh
Main course
Vegetarian
Gluten-free

Method

Crumble the saffron into a small bowl. Pour over the hot milk and leave to soak while you prepare the other ingredients.
Rinse the rice in a sieve (strainer) under cold running water, then transfer it to a bowl, cover with plenty of cold water and leave to soak for 20–30 minutes.

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Ingredients

Method

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