always have felt to write it here.About the habit of cooking.It’s in fact the product of what we have experienced and seen in our family.It’s a kind of inheritance often.Sometimes when I feel lazy to cook,I try to remember my aunt’s kitchen.It was a big space.With a long verandah
nearby.It’s truly a scene.Today If I could portray,it would be in black and white.The large pots and people.Kind of communion of women at work.Somehow it was like a picnic to me.Each visit to aunt’s remained precious.She so much enjoyed cooking that most of her leisure been dedicated to planning.Planning on what is to be cooked next day.It was she who made best Biryanis ever to me..I find it emotional to describe how she used to serve.With the enthusiasm I can’t ever forget.
Coming to today’s recipe it’s Fish Biryani.I have tasted the best fish biryani from my aunt’s kitchen.And I am almost sure not going to find one like that again.The recipe I am going to present here is what I tried to reproduce here at my kitchen.Fish being healthy and a guilt free dish,it’s my all time favorite.Try this one,you have nothing to loose.Get ready for some precious moments.
2.5 cups of basmati rice or kaima rice (approx 1/2 kg)
3/4 kg onion sliced finely
2 large tomatoes,chopped
1 tbsp ginger,crushed
1.5 tbsp garlic,crushed
3-4 green chillies,sliced or crushed
2 tsp garam masala powder
2 tbsp lime juice
handful or coriander leaves,chopped
handful of mint leaves,chopped
1/2 tsp cardamom powder or 2 cardamoms,crushed
ghee/oil as required
5 cups of boiling water
handful of roasted cashews and raisins to garnish (optional)
3/4 kg seer or pomfret fish cut round-wise
1/2 tsp turmeric powder
1.5 tbsp chilly powder (kashmiri powder you can use even 2 tbsp)
salt as required
Wash rice in normal water thoroughly and keep in a colander to get rid of water.Marinate the fish with spice powders and salt.Fry it lightly in oil.This step is to prevent the fish from breaking while making biryani.After frying,roast 3/4 of the sliced onion in the same oil till soft.Add ginger,garlic and green chilly and fry till the raw smell disappears.Throw tomato to this and roast till the water evaporates.Reduce the heat.Take one of the fried fish pieces to debone and crush.Add this to the prepared masala and mix well.Add half of the garam masala powder,lime juice and coriander leaves. Remember all should be half.Add salt and thus prepare fish masala.Now slowly place the fried fish over the masala and close with a lid.Keep it in low flame for at least five minutes.
Second part is rice.Either you can prepare it the way I have mentioned here
or you may follow the elaborated version.For this heat ghee/oil in a heavy bottomed vessel and roast the remaining 1/4 portion of sliced onion till brown and keep.Now roast the washed rice in this till soft.This may take two minutes.To this add five cups of boiling water.Add salt,mint leaves and cardamom powder to this.Cook in medium heat till the water evaporates and 3/4 is done.Bring the rice to the centre and keep like a heap there.Close with lid and switch off the stove.Let it be there for a while.This will help the rice to have nice flavor.
The last part is layering.In another heavy bottomed vessel,first prepare a layer of fish masala.Keep the fish intact outside.It’s always advisable to serve the fish pieces separate when you serve the Biriyani.Otherwise chances are there to break.Over the fish masala,make the second layer with rice.Sprinkle lime juice,garam masala powder,fried onion and coriander leaves over this and repeat layering with fish masala and rice once again.You may add food color as well.Addition of fried cashew nuts and raisins are usually done too.Close with the lid and cook in low heat for five more minutes.Switch off and keep it for a while.Serve with fish in each serving along with pickle and curd.