Biryani over bae has become a popular phrase amongst foodies of late. Biryani is an all time favourite comfort meal, that’s usually relished along with vegetable raita, salan and a side salad. There are many types of biryanis that one could choose from. From poultry to seafood, the varieties of ingredients used to cook biryani are truly ceaseless. Biryani is cooked differently, in different regions of India. According to the terrain one lives in, one may have a preference for a specific type of biryani. Chicken and mutton biryanis are a hit with people living in the plains. A popular biryani of the costal region of India is the king fish biryani as the seafood is fresh in costal regions.
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The king fish biryani is a delectable biryani that has fried fish immersed and cooked in a delicious curry, layered with cooked rice. The benefits of eating fish are aplenty. From improving your hair and skin health to aiding weight loss, fish is a healthier choice of meat as compared to other red or white meat. The king fish biryani is a delicacy prepared popularly in the South Indian cuisine, with a variety of recipes for the same. You can find the king fish biryani cooked in the Andhra as well as the Chettinad cuisine. If you would like to prepare and enjoy the king fish biryani, here’s a recipe by Chef Sanjeev Kapoor:
Spicy King Fish Biryani:
Ingredients:
- King Fish 8-10 large
- Lemon juice 1 tablespoon
- Salt to taste
- Oil 2 tablespoons
- Bay leaf 1
- Cinnamon 1 inch stick
- Black cardamom 3
- Star anise 3-4
- Tomato cut into small pieces 4 medium
- Garlic paste 2 teaspoons
- Basmati rice parboiled 3 cups
- Onion paste 1 1/2 cups
- Coriander leaves chopped 2 tablespoons
Method:
- Marinate the 8 to 10 fish pieces with salt, turmeric powder, lemon juice and refined flour. Store the marinated dishes in the fridge and refrigerate it for over half an hour.
- Next, heat oil in a non stick kadai and deep fry the fish pieces till they turn golden brown.
- In another non stick pan, heat two tablespoons of oil and add bay leaves, cinnamon, cardamoms and star anise. Sauté the spices till they become fragrant.
- Add garlic paste, onion paste, cumin powder and red chilli powder and saute for five minutes. Add tomatoes and saute till oil surfaces.
- Add rice, marinated fish, salt, sugar and one cup water.
- Cover with lid and let it simmer for five minutes.
- Serve hot garnish with chopped coriander.
