Sunday, 23 September 2012

Snapper Biryani, fishermen can cook!

Biryani, although originally a Persian dish, is an Indian equivalent of Paella but more refined in flavor and texture :!: It can be cooked with chicken, beef, lamb or sea food. Basmati rice is the best rice to use in this dish. This is my version of whole snapper biryani. I never follow a recipe :lol: therefore I hope the pictures are self explanatory :angel:.

Fish is sliced and marinated for 1 hour with spices.

  If you are into Indian curries, I recommend buying SHAN spices which can be found from any Indian grocery store across the city.
 Pan fry snapper slightly (2 min) and leave to rest.
On the same pan stir fry onions, garlic and ginger until golden, add vegetables, a can of tomato and an entire packet of Shan biryani masala. Stir fry until the oil separates.
  Rice is soaked for 1 hour in water + 1 tsp salt, boiled for 5 min (half cooked), drained and washed with cold water.
  Plenty of butter, ghee or oil in the hot pot and in goes a naan (can also used flat slices of potato). This will protect the rice from sticking to the pot and also is a nice crispy and oily Persian delicacy which goes well with the rice itself.
 A layer of rice is followed by a layer of veggies and so on.

 Some butter and the snapper go on top

 Simmer until rice is cooked on very low flame
 Plate up and enjoy a spicy meal

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