Recipe by Charishma_Ramchandani
My brother, Manav, used to email me about this biryani when I was in Mumbai, India with my parents. He used to praise this alot and asked me to learn to cook this for him. When I got back and got introduced to our new cook, Subramaniam, I was quite happy with this recipe. He's worked as a Chef and very professionally put this together for Manav. Since I am a vegetarian, I cannot taste this and vouch for how good it is, but I know Manav and anyone who knows him also knows that he won't call a dish superb if it is not so. He's the best food critic we got, so you have to trust his word and try this biryani. I'm sure you are going to like it as much as he does.
- 50 g garlic, pounded
- 50 g ginger, pounded
- 3 green chilies, washed and slit
- 1⁄2 kg kingfish, cleaned, washed and cut into bite-sized pieces
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 100 g onions, finely chopped
- 2 tomatoes, washed and chopped
- 1 teaspoon methi seeds
- 3 fresh mint leaves, washed and torn
- 2 tablespoons gram flour or 2 tablespoons all-purpose flour
- white vinegar or lemon juice, as required
- oil, for frying
- 2 tablespoons oil
- 1 1⁄2 cups basmati rice, cooked
Directions See How It's Made
- Marinate the fish in a bowl with the spices(masalas) and the flour. Keep aside for 20 minutes.
- Heat oil in a wok.
- Half-fry the fish in the hot oil.
- Remove from heat.
- Heat 2 tbsps. oil in a skillet.
- Add methi seeds and allow to sizzle.
- Once they stop sizzling, add the green chillies, ginger and garlic.
- Stir-fry for 2-3 minutes or until the raw smell of the ginger and garlic is gone and they are brownish.
- Add onions and continue to stir-fry for another 3-4 minutes on medium heat. You may add a few drops of water to prevent the onions from sticking to the bottom of the pan.
- Fold in the tomatoes and cook for 5-7 minutes or until they are softened.
- Now add the fried fish and mix well.
- Cover the skillet and allow the fish to cook for 10 minutes with the spices and vegetables.
- Uncover, add mint leaves and mix.
- Fold in the cooked white rice and mix well.
- Note: Recently, we have started using the Kohinoor Basmati rice for all the biryanis' we prepare and they are awesome!
- Squeeze lemon juice over the biryani and serve hot.