FISH/PRAWN BIRIYANI

This is just a variation of the fish gravy masala.

Why this recipe works for me: There is no butter in this recipe. It's quick and easy to make, unlike traditional biryanis. 

RECIPE

1. approximately 600 gms( I have used tilapia fish fillets) or prawns - do not increase(or 525 gms. cooked prawns, it that's what you have on hand)
2. 1 medium-sized onion,  finely chopped (200 gms.)
3. 2 large tomatoes(300 gms.) , finely chopped
4. 5 tsp kashmiri chili powder or as per taste
5. 1 tsp fenugreek powder
6. 1  tsp turmeric
7. 1 Tbsp. coriander powder
8. 1 tsp garam masala
9. handful of coriander leaves chopped
10. 2 tsp dried mint leaves
11. wet tamarind soaked in water(30 gms. )
12.  salt to taste( go easy on the salt, I like the sourness to stand out)
13. 2 Tbsp ginger garlic paste(pulse equivalent amount of fresh garlic+ginger and green chilies, coriander leaves, fresh mint leaves -  tastes even better, ginger-garlic paste is an easy option, when there is less time on hand)
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 accommodate the whole curry), saute chopped onions 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 must be mushy. If not, keep it another 5 minutes.
  

• Add the fish pieces, garam masala, leaves ,salt(salt it now, unlike in fish gravy masala, where the salt is added last) , and 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 entirely optional) ,  and dab the rice tightly with the spoon and keep covered for at least 30 minutes.

NOTES 

• Use a wide sauté pan; don't overcrowd it with the fish pieces.
• Garnishing with fried onions and cashews is completely optional. 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.
  
  
  
  
  
  
  
  
  
  

• To estimate the weight of 600 grams of prawns after cooking, you can use the following method: Cooked Weight = Raw Weight × 0.75 (assuming an average 25% reduction in weight during cooking). 
• For prawns, the cooked weight would be approximately 525 grams (600 grams × 0.75)