Fish/Chicken Biriyani

Biryani, biriani, or beriani (Nastaliq script: بریانی) is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted"

Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and Western countries.

FISH BIRIYANI

 CHICKEN BIRIYANI

Ingredients.

Rice-basmati 200gms

Fish-I have used seabass fillets 500gms or Chicken-500gms

Ginger garlic paste-2tbsp

Onions-2 medium in small pieces-u might be well off using a mini food processor

tomatoes-2 pureed

green chillies-2 minced

chilli/paprika powder-2 tsp
garam masala-2tsp
turmeric powder-1tsp
whole spices(cardamom-3,cloves-3,bayleaves-2,cinnamon stick-1 inch)
ghee/butter-1tbsp
salt to taste
coriander and mint leaves chopped-handful
fried onions,nuts and raisins for garnishing.


Soak rice in water for 30 mins.
Boil water.the amount doesn't matter as u will be draining it.Add 1tbsp salt,whole spices,and  ghee.Let it boil. Drain the rice and put it into the hot boiling water.Squeezing half a lemon into this will prevent the rice from sticking together.Cook the rice until rice is 75 % cooked.(the consistency is like you buy kormarice from the malls which needs to be microwaved).Adding 1/2 tsp turmeric into the rice while boiling will give it a golden colour. Drain the rice.Keep it aside.
Marinate the fish /chicken with 1tsp each of chilli powder,turmeric,salt.Add oil to the pan.Add the fish/chicken pieces to it and cook each side for 30seconds.This is just to give the fish some colour.Remove fish/chicken and add the onions. saute it. when its tranlucent add gingergarlicpaste.saute it till the raw taste is gone. Add the chilli powder, garam masala powder and salt.roast it.Add the pureed tomatoes.Let it cook.After 2 minutes put the fish /chicken pieces and let it cook for 5 minutes.You can add water if you find its too thick but the gravy should not be watery.Take an oven friendly vessel.Layer the rice and the fish.The bottom layer should be fish/chicken and the top should be rice.U may put it in 3-4 layers.After each rice layer and the top layer add the mint and coriander leaves ,dry fuits and fried onions.Seal the vessel with a tight lid.
Preheat oven to 160-180degree celcius.
Leave the biriyani in the oven for 30 minutes.

Your biriyani is ready to serve.Extremely good with Poppadum,cucumber raita or pickle!!!!!!!!!