Yesterday I made Salmon biryani for Ifthaar. I had such a craving for fish biryani as I hadn't made it in a long time. Unlike me, nobody loves fish in my family. It turned out delicious - just the way I imagined it! I did not touch any of the ifthaar snacks as I could not wait to enjoy it. The mint and the yoghurt chutneys I made with it added the zing to it.
But one thing about fish biryani is that it has to be eaten fresh. Even a day old fish biryani does not taste the same as the fish smell becomes kind of over powering. So enjoy it fresh as it is delicious.
Ingredients:
Salmon - 6-8 medium size pieces (1 lb)
Onions - 3 medium size
Tomatoes - 2 medium size
Green chillies - 4-6 small
Ginger garlic paste - 1 tblspn
Thick Yoghurt - 1/2 a cup
Mint leaves (Fresh) - a few
Cilantro - 1/2 cup chopped
Cinnamon stick - 1 inch
Cloves - 5
Green cardamom - 5
Red chilly Powder - 2 tspns
Turmeric - 1 1/2 tspns
Cumin - 1/2 tspn
Lemon juice - 1 tblspn
Salt
Saffron - a pinch
Warm milk - 2 tblspns
Basumati Rice - 1 1/2 cups
Vegetable oil - 1/4 cup + 2-3 tblspns for frying salmon.
Method:
1.Slice the onions and cut the tomatoes into quarters. Make fresh ginger garlic paste and set aside.
2.Wash the basumati rice and let it soak for 20 - 30 mins.
3. Rub the salmon pieces with salt, lemon juice, 1 1/2 tsp red chilly powder, 1 tsp turmeric and 1/2 tsp cumin. Marinate for half an hour and set aside.
4. Fry the salmon in the vegetable oil for 2 or 3 mins on each side by turning over only once.
5. Heat the oil in a pot. add the whole spices - cinnamon, cloves and green cardamoms. Immediately add the sliced onions to it and fry till golden brown.
6.Add the ginger garlic paste, turmeric powder, 1/2 tspn red chilly powder and tomatoes and simmer till the tomatoes turn soft. Mix well.
7. Add the yoghurt followed by green chillies, mint and cilantro. Put the sauce in a roasting dish, then add the fried salmon pieces to it and simmer for around 10 mins.
8. Meanwhile bring to boil 4 to 5 litres of water in a big pot. Add 2 tblspns of salt. Add rice and cook till half done. The rice should be a little soft on the outside but still gritty on the inside. Drain well.
9. Preheat oven to 375 degrees fahrenheit.
10. Now remove the fried salmon pieces from the sauce and set aside. Put the cooked rice into the roasting pan, add fresh mint leaves, cilantro, then saffron solution (saffron dissolved in warm milk). And layer the top with the fried salmon pieces that we removed from the sauce.
11. Close the lid and steam it in the oven for 10 mins.
12. Remove while it is steaming hot and serve with Mint chutney and Yoghurt chutney. Enjoy!
But one thing about fish biryani is that it has to be eaten fresh. Even a day old fish biryani does not taste the same as the fish smell becomes kind of over powering. So enjoy it fresh as it is delicious.
Ingredients:
Salmon - 6-8 medium size pieces (1 lb)
Onions - 3 medium size
Tomatoes - 2 medium size
Green chillies - 4-6 small
Ginger garlic paste - 1 tblspn
Thick Yoghurt - 1/2 a cup
Mint leaves (Fresh) - a few
Cilantro - 1/2 cup chopped
Cinnamon stick - 1 inch
Cloves - 5
Green cardamom - 5
Red chilly Powder - 2 tspns
Turmeric - 1 1/2 tspns
Cumin - 1/2 tspn
Lemon juice - 1 tblspn
Salt
Saffron - a pinch
Warm milk - 2 tblspns
Basumati Rice - 1 1/2 cups
Vegetable oil - 1/4 cup + 2-3 tblspns for frying salmon.
Method:
1.Slice the onions and cut the tomatoes into quarters. Make fresh ginger garlic paste and set aside.
2.Wash the basumati rice and let it soak for 20 - 30 mins.
3. Rub the salmon pieces with salt, lemon juice, 1 1/2 tsp red chilly powder, 1 tsp turmeric and 1/2 tsp cumin. Marinate for half an hour and set aside.
4. Fry the salmon in the vegetable oil for 2 or 3 mins on each side by turning over only once.
5. Heat the oil in a pot. add the whole spices - cinnamon, cloves and green cardamoms. Immediately add the sliced onions to it and fry till golden brown.
6.Add the ginger garlic paste, turmeric powder, 1/2 tspn red chilly powder and tomatoes and simmer till the tomatoes turn soft. Mix well.
7. Add the yoghurt followed by green chillies, mint and cilantro. Put the sauce in a roasting dish, then add the fried salmon pieces to it and simmer for around 10 mins.
8. Meanwhile bring to boil 4 to 5 litres of water in a big pot. Add 2 tblspns of salt. Add rice and cook till half done. The rice should be a little soft on the outside but still gritty on the inside. Drain well.
9. Preheat oven to 375 degrees fahrenheit.
10. Now remove the fried salmon pieces from the sauce and set aside. Put the cooked rice into the roasting pan, add fresh mint leaves, cilantro, then saffron solution (saffron dissolved in warm milk). And layer the top with the fried salmon pieces that we removed from the sauce.
11. Close the lid and steam it in the oven for 10 mins.
12. Remove while it is steaming hot and serve with Mint chutney and Yoghurt chutney. Enjoy!
