Kingfish Biryani

Like most biryani recipes, this one too has a sizable number of steps involved and the list of ingredients is also long. But don’t be put off, I’m sure you will be able to create a wonderful kingfish biryani without hassle if you follow the simple steps that follow.

Serves: A Family of Four

Prep. Time: 30 Mins.

Cooking Time: 55 to 60 Mins.

1^st Part – Preparation of Fish Masala:

[Standard Measure – 1 cup = 200 ml]

Ingredients:

• Kingfish Slices (big) – 2 (350 gms)
• For the Marinade:
  • Ginger-Garlic Paste – 1 tsp.
  • Lime Juice – 1 tbsp.
  • Chilli Powder – ½ tsp.
  • Black Pepper Powder – ½ tsp.
  • Turmeric Powder – ¼ tsp.
  • Garam Masala Powder – ½ tsp.
  • Salt – ½ tsp. or to taste
• For the Gravy:
  • Onions (sliced) – 2 large
  • Tomatoes (finely chopped) – 2 large
  • Green Chillies – 2 to 3
  • Ginger – 1 inch piece
  • Garlic – 8 to 10 cloves
  • Green Corriander (chopped finely) – ½ cup
  • Mint Leaves (chopped finely) – ½ cup
  • Bay Leaves – 2
  • Black Pepper Corns – 8 to 10
  • Cinnamon – 2 inch piece
  • Green Cardamom – 2 to 3
  • Cloves – 4
  • Curds – 100 gms
  • Stock Cube – 1 small
  • Lime Juice – 1 to 2 tbsp.
  • Kashmiri Red Chilli Powder – 1 tsp.
  • Turmeric Powder – ½ tsp.
  • Garam Masala Powder – ½ tsp.
  • Corriander Powder – 1 tsp.
  • Oil – 3 tbsp.
  • Ghee – 2 tbsp.
  • Salt – ½ tsp. or to taste

Step 1:     Cut each slice of fish into 4 pieces and debone (optional). Do not remove the skin. Wash and pat dry with kitchen towels. Marinate the pieces of fish with all the ingredients listed under marinade and leave aside for 25 to 30 minutes.

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Step 2:     Grind the ginger, garlic and green chillies to a fine paste and keep aside.

Step 3:     Later, heat 2 tbsp. of oil in a frying pan and shallow fry the fish on medium heat for 2 to 3 minutes on each side and keep aside.

Step 4:     In the same pan, heat 1 tbsp. oil and 2 tbsp. ghee. Add the cinnamon, cardamom, cloves, pepper corns and bay leaves and sauté on low heat for a few seconds. Next add the 2 sliced onions and saute till they turn a light golden.

Step 5:     Add the ginger-garlic-chilly paste and sauté for 2 to 3 minutes till the raw smell disappears. Then add the chopped tomatoes and cook covered till the tomatoes are cooked soft (about 12 to 15 minutes).

Step 6:     Throw in all the powdered masalas and saute for 1 to 2 minutes on low heat. Add the corriander and mint leaves and saute for another minute. Next add the curds and mix well. Add 50 ml water, the stock cube and leave to simmer.

Step 7:     When the gravy starts simmering, add the fish pieces and lime juice and cook covered on low heat for a minute. Switch off the heat and keep aside.

2^nd Part – Preparing the Rice & Assembling the Biryani:

Ingredients:

• Cooked Rice for Biryani (click here for method)– 400 gms (when uncooked)
• Birista – of 2 large onions
• Garam Masala Powder – 2 pinches
• Saffron – 5 to 6 strands (soaked in 50 ml warm milk)
• Green Corriander – 2 tbsp.
• Cashew Nuts – 6 to 8
• Ghee – 2 tbsp.
• Oil – 1 tbsp.

Step 8:     Heat the oil in a frying pan and fry the nuts on medium heat till light golden. Drain and keep aside.

Step 9:     Considering you have the rice cooked and ready, your next step is to take a heavy bottomed / Non-stick vessel in which you want to assemble the biryani (big enough to hold the rice and gravy).

Step 10:     Spread half the rice on the bottom of this vessel. Sprinkle a pinch of garam masala and half of the saffron milk. Spread some of the birista on top of this and then spread the fish masala gravy evenly all over the rice.

Step 11:     Spread the remaining rice over the fish gravy and once again sprinkle the remaining garam masala over the rice. Repeat with the saffron mixture, ghee, fried onions, nuts and green corriander.

Step 12:     Cover the vessel with foil and place a heavy lid on it. Place a thick griddle on heat and once heated lower the heat and place the vessel on the griddle and dum for 15 to 20 minutes.