Fish Biryani

Fluffy rice with perfectly separated grains, mixed with pearly fish pieces. The powerful scent of toasted spices and rose water fills the room as soon as the pot is opened.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 970
• Protein: 44 g
• Carbs: 165 g
• Fat: 14 g

Ingredients

• 600 g Atlantic cod ( cut into large 3cm cubes )
• 400 g Thai or basmati rice ( rinsed three times in clear water )
• 2 tbsp yogurt Indian ( whisked )
• 3 tbsp ghee
• 2 piece Yellow onion ( finely sliced )
• 1 tsp Ginger powder
• 1 tsp Turmeric powder
• 1 piece Hot chili pepper ( seeded and chopped )
• 1 piece Cinnamon stick
• 4 piece cardamom ( lightly crushed )
• 3 piece Clove
• 1 piece Fresh cilantro ( chopped )
• 1 piece Mint fresh ( chopped )
• 1 pinch Saffron
• 1 tbsp rose water
• 1 pinch Gray sea salt
• 400 g Basmati Rice

Instructions

1. Marinating the fish

   In a bowl, mix the Indian yogurt, ginger, turmeric, and minced chili. Coat the cod cubes with this mixture. Let it rest for 20 minutes for the fish to absorb the flavors.

2. Pre-cooking the basmati rice

   Submerge the basmati rice in a large quantity of salted boiling water with cinnamon, cardamom, and cloves. Cook for 5 to 7 minutes: the grain should be tender on the outside but still firm to the bite. Drain carefully.

3. Frying the onions

   In a Dutch oven, heat the ghee. Brown the sliced onions until they are golden and crispy. Remove half for the final garnish.

4. Layering

   On the bed of remaining onions, arrange the fish and its marinade. Cover with the pre-cooked rice. Sprinkle with chopped cilantro and mint, the rest of the fried onions, saffron diluted in a little water, and rose water.

5. Dum cooking

   Cover the Dutch oven tightly. Let it cook over very low heat for 20 minutes. The steam must remain trapped to gently finish cooking the rice and fish. Upon opening, the rice should be dry and fragrant.

Chef's tips

• Never stir the biryani with a spoon after cooking, you will break the rice grains. Use a fork to fluff it gently.
• If your lid doesn't fit tightly, seal the edges with a dough rim (flour and water) to keep all the moisture inside.

Storage

Keep for 2 days in the fridge. Reheat using steam to avoid drying out the fish.