Friday, 23 October 2015

Salmon Fish Biriyani

Salmon fish biriyani, its yummy and delicious. Salmon is a sustainable source of omega -3 fish. Salmon are very low in mercury. Eating salmon is beneficial in the treatment of osteoarthritis and other inflammatory joint conditions, makes you smarter and happier, protects your eyes, helps to build childrens brains, increases your cardiovascular health and excellent source of vitamin D. So try to include this fish in your diet. Here is salmon fish biriyani recipe for you all to try.


Salmon Fish 1 kg sliced

For Marination ( To Fry)

  • Red chilli Powder 2 tsp
  • Kashmiri Chilli powder 1 tsp
  • Black pepper powder 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Lemon juice 2 tsp
  • Salt

For Masala

  • Onion 6 thinly sliced
  • Tomato 3 sliced
  • Fenugreek Seeds 1/4 tsp
  • Green chilli 8 to 10 nos ( depends on your spice levels)
  • Garlic Paste 1 tbsp
  • Ginger paste 1 tbsp
  • Chilli powder 1/2 tsp
  • Turmeric Powder 1/4 tsp
  • Garam Masala 1/2 tsp
  • Star anees 1
  • Black pepper powder 1/4 tsp 
  • Salt to taste 
  • Coriander leaves 1/4 cup chopped
  • Puthina leaves 1/4 cup chopped
  • Oil
For Rice

  • Biriyani Rice / Basmathi Rice 1 kg
  • Ghee 3 tbsp
  • Oil 1 1/2 tbsp
  • Cashews and Raisins 3 tbsp
  • Lemon juice 3 tbsp
  • Cardamom 1 tsp crushed
  • Cloves 5 crushed
  • Cinnamon stick 1 1/2 inch crushed
  • Water 1 .1 ltr
  • soak pinch of saffron in 3 tbsp of milk for half an hour.


For Frying the fish

Clean and marinate fish pieces with ingredients under frying fish and keep for 20 minutes , then shallow fry fish pieces and keep it.

For Masala

In a pot add oil and heat at medium high flame. Put fenu greek seeds and star anise and saute for 1 minute. Then add thinly sliced onion in hot oil till it turn translucent. Add sliced green chilli, garlic, ginger paste saute well till its raw taste goes.
Add sliced tomatoes and stir well to mash all tomatoes.

Add salt, red chilli powder, turmeric powder, garam masala and saute well.

Add coriander leaves and puthina leaves and mix well.

Place steamed fish / fried fish on top of it, close the lid and keep in low flame for 5 minutes. Then turn off heat.

For cooking rice

Wash rice and drain for 10 minutes. In a pot melt ghee and add oil , fry cashew nuts and raisins drain ghee keep it aside.

In same oil fry onion till it becomes crispy and dark golden brown . Drain and place along with fried cashews and raisins.

Add crushed cinnamon, cloves, cardamom and bay leaves.

Add rice and salt fry for 5 to 8 minutes till rice is crispy then add boiled water , lemon juice and cover lid cook rice in medium flame. Stir slowly by folding to ensure the mixing.

For Dhum

In a big pot apply ghee and put some portions of the cooked rice, the fish pieces with masala. Now add fried onion, cashews and raisins. Sprinkle saffron soaked milk. Repeat the procedure till all rice and fish masala finishes.

Cover the pot with aluminium foil and close the lid and keep this in low flame for 15 - 20 minutes.
At the time of serving separate rice and fish masala .

You can either serve this separately or mix together and serve with curd , pappad or pickle .


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