FISH/PRAWN BIRIYANI

This is just a variation of the fish gravy masala.

RECIPE

1. approximately 600 gms( I have used tilapia fish fillets) or prawns
2. 1 medium size onion ,  finely chopped (200 gms.)
3. 2 large tomatoes(300 gms.) , finely chopped
4. 5 tsp kashmiri chili powder
5. 1 tsp fenugreek powder
6. 1  tsp turmeric
7. 1 Tbsp. coriander powder
8. 1 tsp garam masala
9. handful coriander leaves chopped
10. 2 tsp dried mint leaves
11. 1/2 of a lemon sized wet tamarind soaked in water(appr. 2 Tbsp. thick tamarind pulp)
12.  salt to taste
13. 2 Tbsp ginger garlic paste
14. 4 Tbsp oil
15. 2 cups basmati rice. See cooking basmati rice.

METHOD

• Wash and clean the fish. 
• In a saute pan (big enough to accomodate the whole curry) , saute chopped onoins and ginger garlic paste in oil, until the raw smell goes away.
  

• Now add coriander powder, turmeric powder , chili powder , give it a quick stir and add the chopped tomatoes.
  
  
  
  
• Keep it covered for 5 minutes on medium heat. Check after 5 minutes. The tomatoes have to be mushy. If not keep it another 5 minutes.
  

• Now add the fish pieces, garam masala, leaves ,salt(salt it now unlike in fish gravy masala , where the salt is added last) , tamarind pulp . Mix , cover  and cook on medium heat for 7 minutes.
  

  

          

• After 7 minutes , open the lid and check if the fish is cooked. The fish should be slightly roasted on the bottom. Keep it covered for atleast 30 minutes.
  

• Now do a little taste test. Take a small piece of fish and the cooked basmati rice .Taste and check for salt.       
  
  
  

• If everything is ok , mix the rice on top of the fish pieces.
  

  

  
  
  

  

• Garnish with fried onions and cashews(which is completely optional) ,  and dab the rice tightly with the spoon and keep covered for at least 30 minutes.

NOTES 

• Take a wide sauté pan , don't overcrowd the pan with the fish pieces.
• Garnishing with fried onions and cashews is completely optional. I find that for seafood biriyani , this garnish is not required.
• Dried mint leaves taste better than fresh mint leaves for fish/prawn biriyani.

Lunch box biriyani:

• I often make this as a lunch box item. If so , then after the taste test , put  a layer of the rice , top it with the the fish pieces into the lunch box  and top it with rice. Nicely dab it with the spoon and close. Give it with salad and pappadam.