Lemony Salmon Biryani
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- 2 lbs salmon, cut into cubes or steak style pieces
- 2 1/2 tsp turmeric powder
- 4 lemons, juiced
- 1 tsp chili powder or pepper powder
- 3 onions, finely chopped
- 1 inch piece ginger, finely chopped
- 3 cloves garlic, finely chopped
- 3 green chilies, finely chopped
- 2 tomatoes, finely chopped
- 4 tbsp yogurt
- 1/2 cup coriander leaves, chopped + more for garnish
- 1/2 cup mint leaves, chopped
- 2 cups basmati rice, washed and soaked in water
- 2 bay leaves
- 1 stick cinnamon
- 8 cloves
- 6 cardamoms
- 1/4 cup ghee
- 1/2 cup onions, thinly sliced
- 1/2 cup raisins
- 1/2 cup cashews
- 2 boiled eggs, shells removed and halved
- Marinate salmon with 2 tsp turmeric powder, 1 tsp salt, juice of 2 lemons and 1 tsp of chili or pepper powder. Keep aside for at least 30 minutes.
- Do not discard the marinade. Shallow fry the marinated fish in enough oil and keep aside.
- In the same oil, saute the onion. When the color changes, add 1/2 tsp turmeric powder, the ginger, garlic and green chilies. Saute for about 5 minutes or till color slightly changes.
- Add the tomatoes and saute till they start to become soft and mushy. Add the saved marinade. Give it all a stir and cook for another 5 minutes. Reduce heat. Add the yogurt and combine well. Add salt as required. Mix well to make a good masala paste.
- Add the fried fish into the masala carefully without breaking the pieces. Cover the pan with lid and cook over low heat for 5 minutes. Remove from heat and add chopped leaves. Keep aside.
- Strain soaked rice and keep aside. In a deep bottomed pan, heat about 2 tbsp oil over medium heat. Add bay leaves, cinnamon, cloves and cardamoms. Sauté for about 2-3 minutes or till fragrant. Reduce heat.
- Making sure there's no water remaining, add the drained rice to the pan. Sauté the rice until crackling sounds are heard. Then add 4 cups of water. Add 1 1/2 tsp salt, 3/4 tsp turmeric powder and juice of 2 lemons. Stir well and bring to a boil. When the level of water comes down to the rice level, reduce heat to low and cover the pan with lid. Cook the rice for 5-7 minutes. Remove lid from pan, stir rice and make sure the water is all absorbed. Rice should be fully cooked without being overlooked. Remove from heat.
- In another pan, heat the ghee and fry thinly sliced onions till brown. Remove and keep aside. In the same pan, fry the raisins and cashews. Keep aside.
- In a serving dish, add a layer of half of the cooked rice. Above this layer, add the fish with caution, making sure the pieces don't break. Next, above the fish, add layer of remaining rice. Finally, garnish the biryani with chopped coriander leaves, fried onions, raisins, cashews and boiled eggs.
- If the serving dish is oven-safe, preheat the oven to 250 degrees Fahrenheit. Meanwhile, cover the dish well with aluminum foil, as air-tight as possible ( you can even use chappati dough to seal the foil for a dum biryani effect). Heat the biryani in the oven for just about 10 minutes.
- If the serving dish is a stovetop, deep-bottomed pan, like what I used in the image, heat the biryani over medium heat for 10 minutes.
- Biryani is ready! Enjoy with pickle, raita and pappadums!
Hello! I am a 'desi' girl, a spiritual being, an adventurer, a sugar addict, an ardent art lover, an aspiring fashion designer, a worrier for perfection, an audiophile, a movie ...Read more about this chef..
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