A seafood delicacy of the coastal belt, fresh fish fillet pieces marinated in rich Kausar spices, garlic paste, and lemon juice is left to rest for some time. Then shallow fried for a few minutes just enough to hold its shape, the fish is coated with a creamy mixture of caramelized onions, tomatoes, yogurt or coconut milk, spices and green chillies that is often prepared separately. Layered with saffron infused rice and green dill (soya leaves), the biryani is decorated with mint leaves, caramelized onion rings and served hot with raita and salad.
Ingredietns
Method:
Ingredietns
- 750 gms fillet pieces of Fish
- 750 gms Basmati Rice soaked in 4-5 cups of water for 30 minutes
- 3 finely sliced Onions
- 2 tbsp Kausar Garlic Paste
- 10-15 small Green Chillies slit from one side
- 1/2 cup Coriander Leaves
- 11/2 cup Yogurt
- 1-11/2 cups of Ghee / Oil
- 1/2 cup Green Dill (soya leaves)
- 1 packet of Kausar Fish Biryani masala
Method:
- In a bowl blend Kausar Fish Biryani masala with lemon juice and garlic paste. Apply the marinade to the fish and set aside for 30 minutes.
- Meanwhile, in large pot add 2 tbsp of oil and fry the soya leaves for 1-2 minutes. Now add 12 cups of water and 2 tbsp of salt. Bring the water to boil and add the soaked rice. Remove the pot from the heat once the rice is more than half cooked. Drain the water and keep the rice aside to cool.
- In a large skillet add 1 cup oil and fry onions till golden brown. Remove 1/3 of it and set aside for later. In the same pan now carefully add the marinated fish pieces, green chillies and a generous scatter of coriander leaves. Fry till the oil separates. Then pour in whipped yogurt and cover the pan with a lid. Let the fish simmer on medium heat for a few minutes till tender.
- To cook in the oven, grease a large pyrex dish with oil or ghee and spread half portion of rice. Layer it with the fish gravy and add some coriander leaves and lemon juice. Spread the remaining portion of rice and garnish with fried onions. Cover with tin foil and cook in the oven till the biryani is ready.
- If using a cooking pot, follow the same process of layering the rice and fish. Cover the pot with a lid and cook on low heat.