Scheherazade Biryani by Zarnak Sidhwa
Sep 12, 2014
Views: 1697
Ingredients:
To Marinate Fish:
- Salt to taste
- Pepper to taste
- Turmeric powder 1 tsp
- Garam masala powder 1 tbsp
- Corn flour 1 tsp
- Eggs 2
For Biryani:
- Ghee 3 tbsp
- Whole garam masala 2 tbsp
- Onions 3
- Ginger paste 2 tbsp
- Garlic paste 2 tbsp
- Tomatoes 2
- Coriander 3 tbsp
- Yogurt 1/2 cup
- Rice 1 kg
- Fish fillets 1/2 kg
- Cumin seeds 2 tsp
- Capsicum 1
- Peas 1/2 cup
- Cashew nuts 50 gm
- Raisins 50 gm
- Saffron 1 tsp
- Kewra water 2 tbsp
- Rose water 2 tbsp
- Mint 1 bunch
- Red chili powder 1 tbsp
- Fried onions 4 tbsp
Method:
- Marinate fish cubes with all marination ingredients. Leave for a while.
- Melt ghee in pan.
- Add garam masala, onion, ginger paste and garlic paste.
- Saute and add chopped tomato, coriander and yogurt.
- Add earlier soaked rice, saffron and water as required.
- When rice is nearly done, put tight lid on and leave to simmer for 20 minutes.
- Deep fry marinated fish in hot oil. Keep aside.
- In another pan, heat some oil and put cumin seeds.
- Add diced capsicum and onion and saute.
- Add some gravy made with tomato puree, ginger, garlic paste and onions till oil separates.
- Add fried fish and fold into gravy.
- Remove the lid from rice.
- Add kewra or rose water.
- Before serving, in flat platter, put one layer of rice and one layer of fish masala.
- Garnish with fried onions.
- Layer again with fish and then rice.
- End with topping of fried onion, mint, cashew nuts and raisins.
Recipe of Scheherazade Biryani by Zarnak Sidhwa in Food Diaries on Masala TV