Fish Biryani
Ingredients
- 600 gAtlantic cod (cut into large 3cm cubes)
- 400 gThai or basmati rice (rinsed three times in clear water)
- 2 tbspyogurt Indian (whisked)
- 3 tbspghee
- 2 pcYellow onion (finely sliced)
- 1 tspGinger powder
- 1 tspTurmeric powder
- 1 pcHot chili pepper (seeded and chopped)
- 1 pcCinnamon stick
- 4 pccardamom (lightly crushed)
- 3 pcClove
- 1 pcFresh cilantro (chopped)
- 1 pcMint fresh (chopped)
- 1 pinchSaffron
- 1 tbsprose water
- 1 pinchGray sea salt
- 400 gBasmati Rice
Method
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.
- 1
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
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
In a Dutch oven, heat the ghee. Brown the sliced onions until they are golden and crispy. Remove half for the final garnish.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat using steam to avoid drying out the fish.
