Indian
Indian - Biryani and Rice
Amritsari Fish Fry Seafood Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 2 cups basmati rice
- • 500g fish fillets, cut into pieces
- • 1/2 cup yogurt
- • 1 tbsp lemon juice
- • 1 tsp ajwain
- • 1 tsp amchur
- • 2 tbsp ghee
- • 1 large onion, fried crisp
- • 1/2 cup mint leaves
Preparation Steps
1
Phase 1
Toss the fish with yogurt, lemon juice, ajwain, amchur, and salt, and rest 20 minutes.
2
Phase 2
Soak the basmati for 30 minutes and parboil with whole spices until 70% done.
3
Phase 3
Gently sear the fish pieces in ghee until just firm.
4
Phase 4
Layer the fish, rice, and fried onions with mint in a heavy pot.
5
Phase 5
Seal the pot and cook on low heat for 20 minutes.
6
Phase 6
Rest 10 minutes, fluff gently, and serve with lemon wedges.