Subramaniam's Indian Fish Biryani Manav Loves
Ready In: 1 hr 33 mins
Serves: 4
Ingredients
- 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
- salt
- oil, for frying
- 2 tablespoons oil
- 1 1⁄2 cups basmati rice, cooked
Directions
- 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.
- Enjoy!
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