Fish Biriyani/ Seven Layered Fish Biriyani
How To Layer The Fish Biriyani
Uncovering The Finished Fish Biriyani
Some years ago, a vegetarian friend of mine gave me one of her cookbooks. Her hobby was buying and reading cookbooks even though she was not a non vegetarian. When she gave me the book, she told me that the recipe she liked best was the Fish Biriyani. Of course I read it and tried it out. The family verdict was very positive. Years later I combined it into something rich, delectable and mouth watering.
This is a combination of several biriyanis that we make at home and very different from any other. The star ingredient is fish and once assembled makes a delicious one-pot meal that can be served with any curd salad. Why don’t you try it out for Christmas this year and activate your taste buds?
The Recipe For Seven Layered Fish Biriyani
1. Marinade For The Fish:
1 kg seer fish sliced ( about 6 large slices);
Mix together 1 tsp chilli powder; 1 tsp salt; 1 tbsp Biriyani Masala Powder; 3 tbsp curds; ½ tsp turmeric powder; 5 large cloves garlic, crushed; 1-inch ginger, crushed. Marinade fish in this mixture overnight. Next day bring to room temperature and fry fish in a pan till golden brown both sides. Pour the marinade over fried fish and cover and keep till required.
2. For the Rice:
2 cups rice ( use the rice cooker cup); 2 bay leaves; 2 cloves; 2 cardamoms; 1-inch stick cinnamon; 1 tsp salt; 3 rice cooker cups water
Cook the rice in rice cooker till done. Spread on a tray to dry and keep aside till required.
3. Fried Onion Layer
6 large onions, sliced fine; 3 tbsp olive oil; ¼ tsp salt
Heat a large wok and add 3 tbsp oil. Lower flame to medium and add the salt and onions. Stir fry till onions are caramelised and soft, adjusting heat as required. Keep aside till required
4. Coconut Cashew Nut Layer:
¾ cup fresh, grated coconut; ½ cup broken cashew nuts; ¼ tsp salt; ½ tsp chilli powder; 1 tbsp olive oil
Heat oil in a large pan, add salt, chilli powder and the grated coconut. Stir fry on medium heat till the coconut is fragrant and golden brown. Add cashew nuts and stir fry till light brown. Remove from heat and keep aside till required.
5. Grated Carrots Layer:
1 large carrot, grated
The only way I could get my girls to eat veggies was to add them to every dish!
6. Coriander Leaves Layer:
1 large bunch coriander leaves, cut fine
7. Rose Petals Layer:
½ cup dried rose petals
Assembling:
Take a large casserole dish and put the fish in a neat layer at the bottom. Pour the juices and marinade over. Arrange the rice over the fish in an even layer followed by the onions. The next three layers will be the grated carrots, coconut cashew mixture and coriander leaves. Top with the rose petals. Pour 1 rice cooker cup of water over the layers. Cover with foil and place on an old flat heated pan on the gas stove. Cook on high heat for 5 minutes. Lower flame to medium and cook for 15 minutes. Reduce heat to low and cook for another 10 minutes. Switch off and rest 10 minutes.
Remove foil and serve with Pachdi of your choice, taking care not to break the fish.
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