Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1/2 kg mackerel (bangude) fillets
- 1/2 cup yogurt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 tbsp oil
- 1 onion, sliced
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1/2 cup mint leaves, chopped
- 1/2 cup coriander leaves, chopped
- 1 lemon, sliced
Special equipment needed:
- Large pot with lid
- Non-stick pan
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a bowl, mix together the yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Add the mackerel fillets and coat them well with the marinade. Keep aside for 30 minutes.
3. Heat oil in a non-stick pan and fry the sliced onions until golden brown. Add the ginger-garlic paste and green chilies and sauté for 2 minutes.
4. Add the marinated mackerel fillets and cook for 5-7 minutes on each side until they are cooked through.
5. In a large pot, bring 2 cups of water to a boil. Drain the soaked rice and add it to the boiling water. Cook for 10-12 minutes until the rice is almost done.
6. Layer the cooked mackerel fillets on top of the rice. Sprinkle the chopped mint leaves and coriander leaves on top. Place the lemon slices on top.
7. Cover the pot with a lid and cook on low heat for 10-15 minutes until the rice is fully cooked and the flavors have blended together.
8. Serve hot with raita and papad.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Cook on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 38g
Protein: 22g
Substitutions for ingredients:
- You can use any firm white fish instead of mackerel.
- You can use brown rice instead of basmati rice.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the biryani.
- You can use chicken or lamb instead of fish.
Tips and tricks:
- Soaking the rice before cooking helps to make it fluffy and separate.
- Use a non-stick pan to prevent the fish from sticking and breaking apart.
- Use fresh herbs for maximum flavor.
Storage instructions:
- Store any leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the biryani in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the biryani in a large platter with the lemon slices and fresh herbs on top.
Garnishes:
- Garnish with fried onions and chopped nuts like cashews and almonds.
Pairings:
- Serve with raita and papad.
Suggested side dishes:
- Serve with a side of dal or vegetable curry.
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the fish is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure the fish is fresh and fully cooked before serving.
Food history:
- Biryani is a popular dish in India and is believed to have originated in the Mughal era.
Flavor profiles:
- The biryani has a spicy and tangy flavor from the marinade and lemon slices.
Serving suggestions:
- Serve the biryani as a main course for lunch or dinner.
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Region: Indian