Subramaniam's Indian Fish Biryani Manav Loves
"My brother, Manav, used to email me about this biryani when I was in Mumbai, India with my parents. He used to praise this alot and asked me to learn to cook this for him. When I got back and got introduced to our new cook, Subramaniam, I was quite happy with this recipe. He's worked as a Chef and very professionally put this together for Manav. Since I am a vegetarian, I cannot taste this and vouch for how good it is, but I know Manav and anyone who knows him also knows that he won't call a dish superb if it is not so. He's the best food critic we got, so you have to trust his word and try this biryani. I'm sure you are going to like it as much as he does."
- Ready In:
- 1hr 33mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 50 g garlic, pounded
- 50 g ginger, pounded
- 3 green chilies, washed and slit
- 1⁄2 kg kingfish, cleaned, washed and cut into bite-sized pieces
- 1⁄2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 100 g onions, finely chopped
- 2 tomatoes, washed and chopped
- 1 teaspoon methi seeds
- 3 fresh mint leaves, washed and torn
- 2 tablespoons gram flour or 2 tablespoons all-purpose flour
- white vinegar or lemon juice, as required
- salt
- oil, for frying
- 2 tablespoons oil
- 1 1⁄2 cups basmati rice, cooked
directions
- Marinate the fish in a bowl with the spices(masalas) and the flour. Keep aside for 20 minutes.
- Heat oil in a wok.
- Half-fry the fish in the hot oil.
- Remove from heat.
- Heat 2 tbsps. oil in a skillet.
- Add methi seeds and allow to sizzle.
- Once they stop sizzling, add the green chillies, ginger and garlic.
- Stir-fry for 2-3 minutes or until the raw smell of the ginger and garlic is gone and they are brownish.
- Add onions and continue to stir-fry for another 3-4 minutes on medium heat. You may add a few drops of water to prevent the onions from sticking to the bottom of the pan.
- Fold in the tomatoes and cook for 5-7 minutes or until they are softened.
- Now add the fried fish and mix well.
- Cover the skillet and allow the fish to cook for 10 minutes with the spices and vegetables.
- Uncover, add mint leaves and mix.
- Fold in the cooked white rice and mix well.
- Note: Recently, we have started using the Kohinoor Basmati rice for all the biryanis' we prepare and they are awesome!
- Squeeze lemon juice over the biryani and serve hot.
- Enjoy!
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<p>Hi Everybody! Thanks for stopping by in my little niche of the mighty Zaar world. <br />Here is a quick link to the beauty recipes I've posted (highest rated so far):http://www.recipezaar.com/r/chef=6357/253/451/18/ls=h <br /> <br />A few things I've done:- <br /> <br />1. Worked part time as a Telemarketer in Oman in the Crowne Plaza Hotel. <br /> <br />2. Worked as a Certified Professional Tarotist (Tarot Card Reader) and done accurate predicitions for many people from different parts of the world, most memorable of which is the reading I did for my college Law lecturer and it came true. <br /> <br />3. Written nearly 1000 poems several of which have been published in leading newspapers, ezines and magazines both in Oman and India. <br /> <br />4. Worked as a Moderator on www.allpoetry.com - my BEST and FAVOURITE site on the internet. <br /> <br />My other interests include: Numerology, Vaastu Shastra, Feng Shui, Face Reading, Reiki and Astrology! I am really very keen on getting well-versed with metaphysical sciences such as Astrology, I-Ching, Feng Shui, Runes, Enneagram, Kabbalah and many more. <br /> <br />I love researching on the mythology of ancient Goddesses and then condensing my research into poems. <br /> <br />In the mood to gift me something? Here's what I'd love - A Nissan 350Z {my dream car}</p>
