Author Topic: Flathead Biryani ( 2,594 )

livo · « **on:** January 31, 2015, 09:54 PM »

Well it's been a while since I've cooked much to do with Indian Food, what with the festive season and all. I've been helping a friend tweak the new diesel motor he's put in his boat and this, unfortunately, involved some 3 and 4 day fishing trips up around Broughton Island and Seal Rocks. What a burden! We did manage to catch some and so I felt the need to find an easy and filling dish that could be prepared on board and took appropriate provisions. It was so good that last night I made it at home for myself and the good wife.

Here are some pics of the preparation.

Ingredients 400g skinless and boneless Flathead Fillets (use any white fish)
Crushed Garlic, Lemon Juice, Biryani Masala
2 Cups Basmati Rice
Chillies and Tomato

Not shown is 1/3 cup of natural yogurt.

livo · « **Reply #1 on:** January 31, 2015, 09:58 PM »

The process.
Boil rice with good amount of salt (your choice) and 1/2 a dozen cloves. Drain and set aside. (Remove cloves if desired.)
Marinate fish briefly with Garlic, Lemon Juice and Biryani Masala.
Fry fish in oil, ghee or butter. (I used ghee on the boat but a butter oil mix at home.)
Add yogurt (apologies for blurry picture)

livo · « **Reply #2 on:** January 31, 2015, 10:02 PM »

Add Tomatoes and chillies.
Bed half rice in an oven dish then the fish mixture.
Top with remaining rice and sprinkle with Garam Masala. (or could use more Biryani Masala)
Oven at moderate heat for 15 minutes.

Served with poppadums and fresh garden salad. (Sorry I didn't photograph, just sat and ate.)

This dish is very open to personal variation. You could easily substitute a Pilau Rice and add other seafood. It could possibly benefit from a bit of onion or shallot. Heat with different fresh chilli or powdered. On board the boat I put a little Kasoori Methi in but forgot to at home.

Obligatory Mango Chicken for the tin lids.