Fish Biryani

Getting tired of the classic chicken briyani, I started making this variation during my pregnancy. It was a big hit with my in-laws. It's a great way to enjoy fish and not have to worry about picking bones.

Ingredients:

3-4 fish fillets, fresh or frozen (you can used any firm fish such as tilapia, basa, or the Yanbu specialty, white fish)

1 large lemon

2 tbsp of ginger and garlic paste

1 packet of  Shan's Fish Biryani Masala

1 tsp of crushed red chillies (optional)

1 clove of fresh garlic

2 inch piece of ginger

1-2 green chillies (use more if desired)

3-4 large onions

1/4 cup vegetable oil

1/4 cup tamarind water (take about a 2 inch piece of tamarind and soak it in 1/4 cup water for 20 minutes)

1 tsp cumin

3 medium tomatoes, chopped

1 cup yogurt

3cups basmati rice (soak in luke warm water)

2 tbsp salt

Sprigs of mint (handful)

Chopped coriander (handful)

1.       Cute the fish in to 2 inch cubes and marinate with half a lemon, 1/3 of the Fish Biryani Masala, ginger and garlic paste and crushed chillies. Marinate for 20-30 minutes, then bake at 350F for 20 minutes.

2.       Slice the onions and fry in the oil until golden brown. Thinly slice the rest of the lemon and mix with frying onions for 2-3 minutes. Drain the onions and lemon from the oil. Set aside.

3.       Chop the ginger, garlic and chillies together in a food processor and add to the oil with cumin. Let brown for 2-3 minutes.

4.       Add the chopped tomatoes and the remaining biryani masala. Allow to cook for five minutes.

5.       Add in the tamrind water. Simmer on slow heat for 10 minutes.

6.       Stir in the yogurt. And cook for another 5 mintues.

7.       Add in the baked fish and any water that's in the dish.

8.       Stir light to mix all the ingredients. Let simmer for 10 minutes on slow heat. Turn off the stove and set aside.

9.       Boil the rice until they're almost cooked. Drain the water.

10.   Make three layers. Pour half of the rice at the bottom, then pour the fish mixture on top and garnish with mint, coriander and fried onions, cover with remaining rice. Bake for about 30 minutes at 350F.

11.   Mix thoroughly and serve with plain yogurt and salad. Enjoy!

Luv, Umm Ibraheem