Fish Biryani - Seabream

Time

Prep 25 min · Cook 72 min · 97 min total

Difficulty

medium

1. 1

   FIRST: prepare rice: heat oil and then toss in the cloves, peppercorns, cinnamon and salt for 2 mins then rice.

   2 min
2. 2

   As soon as rice starts to crackle add the water. Bring rice to a boil for 1 min then lower to a simmer for about 20 mins with the lid on (lid should have a steam vent). Make sure the rice doesn't dry out until the rice is tender. If the rice is a little moist still, remove the lid and lower the heat furth and allow moisture to evaporate.

3. 3

   SECOND: Rub, scaled and cleaned whole sea bream fish with the first 6 spices. Heat oil and heat the excess rub until aroma wafts.

4. 4

   Saute onions, garlic and ginger. Fry the fish on each side, over a high heat, until lightly browned.

5. 5

   Remove fish and place in the oven, covered with foil On a low heat for 45 minutes. Add and heat yogurt until the sauce begins to separate.

   45 min
6. 6

   Add the chilie and biryani masala powder. Let sauce simmer until it thickens slightly. Meanwhile, fry onions and cashew nuts until toasted, keep aside.

7. 7

   THIRD: In a large oven dish, layer rice, sauce and then rice again. Heat the milk, then remove from heat and add saffron strands. Stirr a little, until milk colours.

8. 8

   Trickle saffron milk over the the biryani. Place fish on top, cover with foil and place in preheated oven on a low heat for about 15 mins.; then bonne appetite.

   15 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.