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        Calories
        272
        Fat
        12.9g
        Saturates
        4.1g
        Protein
        5.7g
        Carbs
        33g
        Sugars
        2.1g
        • Calories
          272
        • Fat
          12.9g
        • Saturates
          4.1g
        • Protein
          5.7g
        • Carbs
          33g
        • Sugars
          2.1g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          272
        • Fat
          12.9g
        • Saturates
          4.1g
        • Protein
          5.7g
        • Carbs
          33g
        • Sugars
          2.1g

        Indian

        Fabulous fish biryani

        • Prep Time
          10 Mins
        • Cook Time
          45 Mins
        • Serves
          4

        About

        Let the flavours of seafood sing with this traditional dish from the Indian subcontinent

        Ingredients

        Order Ingredients

        Equipments

        Order Equipments

        Method

        1. Wash the rice until the water runs clear. Heat oil and ghee in a pan and add bay leaves, cloves, cardamom and cinnamon and sauté for a few seconds before adding the drained rice. Fry rice for 3-4 minutes, stirring continuously. Add salt and water, cover and cook until it’s almost done. Drain set aside.
        2. To prepare the fish masala combine all the ingredients listed for the marinade and rub onto fish pieces. Set aside for 15-20 minutes. Heat oil in a pan and shallow fry the fish until almost cooked. Remove from the pan.
        3. In the same pan, fry onion, ginger, garlic and green chilies until golden brown. Add chili powder, turmeric, coriander, black pepper, garam masala and fennel powder along with a splash of water. Cook for 1-2 minutes or until the oil separates. Add chopped tomato and cook for 5-6 minutes. Add coconut milk and salt to taste. Bring this to just under a boil and add the fried fish. Gently mix until the masala coats the fish. Cook for a further 2-3 minutes.
        4. For layering heat oil/ghee in a pan, fry onion, cashew nuts and raisins separately until they turn golden brown. Put to one side. Preheat oven to 180°C.
        5. Lightly grease a baking pan with ghee and arrange prepared rice and fish masala in layers. Sprinkle one pinch of garam masala, ¼ tsp of ghee and a tsp of chopped coriander and mint leaves on each layer of rice.
        6. Garnish with cashew nuts, raisins and onion. Cover with an aluminum foil and bake for 15-20 minutes.
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