Indian
Indian - Biryani and Rice
Malabar Fish Curry 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 cup yogurt
- • 2 large onions, fried crisp
- • 1 tbsp ginger-garlic paste
- • 1 tsp fennel seeds
- • 1/2 tsp turmeric powder
- • 2 green chillies, slit
- • 1/4 cup ghee
Preparation Steps
1
Phase 1
Coat the fish with yogurt, turmeric, and ginger-garlic paste and rest 20 minutes.
2
Phase 2
Soak and parboil the basmati with the fennel seeds until half done.
3
Phase 3
Gently simmer the marinated fish for a few minutes until just cooked.
4
Phase 4
Layer the fish and rice in a pot with the fried onions and green chillies.
5
Phase 5
Drizzle with ghee, seal the pot, and cook on low heat for 20 minutes.
6
Phase 6
Fluff gently and serve hot.