- 2lb Salmon fillet, cubed
- 8 cloves of garlic
- 1/2 inch of gralic.
- 2 medium size onion
- 1 green chilli
- 2 tsp chilli powder
- 2 tsp coriander powder
- 1.2 tsp turmeric powder
- 1/2 tsp garam masala
- cilantro leaves diced
- 2 small small tomatoes diced
- salt to taste
- oil to shallow fry
- cardamom pods, pepper pods, star anise, cinnamon sticks for flavor
- 4 cups Tilda Basmati rice (soak for 30minutes to an hour)
Cut the fish into good sized chunks or cubes and wash. Pat dry. Add 1/2 tsp chilli powder and 1/2 tsp salt to the fish and coat with hands. Heat oil in a pan to brown the fish on both sides to prevent crumbling when mixing and layering later on. When oil is ready, add fish and brown both sides. Set aside on a paper towel to absorb excess oil.
Grind the garlic, ginger and onion to a paste. Slice the green chilli and add to paste along with a few pods of cardamom, pepper and star anise. Saute the paste till it turns brown. Turn flame to low and add the chilli powder, coriander powder, garam masala, turmeric powder and salt to taste. Add oil enough to coat the spice mixture and continue to saute on medium flame until the mixture is browned as well.
Next add the tomatoes and diced coriander leaves and saute again on medium flame until tomatoes become a pastey texture.
Add a glass of water and mix well. When the mixture boils, add the fish gently to the mixture taking care not to crumble the fish.
When the gravy thickens, turn it off and keep it covered till the rice is ready.
In the meantime, while the paste is being sauteed, fill a 5 quart pot with water to boil. Add 1 tablespoon oil, 1/2 teaspoon turmeric, few pods of cardamom, pepper, star anise and cinnamon sticks along with salt to taste. Cover with lid and wait for the water to boil. When water boils, drain and add the rice that has soaked for at least 30 minutes. Cover again with lid to get the water boiling again. When water boils uncover and set timer for 4 minutes. Test the rice to check if is almost cooked. You don’t want it to overcook or the rice will not retain its shape after layering and baking.
Drain the rice and now you are ready to layer the biriyani. Preheat the oven at 200 F while you start layering. It is best to layer in a wide heavy bottom pan. Add a thick layer of the boiled rice.
Next gently layer with the fish without any additional gravy. Leave the gravy for the third layer.
The last layer is the remaining boiled rice. Then add the gravy evenly on the rice. This will seep to the rest of the layers when you bake. If the gravy happens to be too loose after you transfer the fish, just put it back on the stove and simmer for a minute to thicken gravy again.
Now the Salmon Biriyani is ready to be baked for 20 minutes at 200 F. After baking, serve with garnished roasted cashews, raisins fried onion, coriander leaves, boiled eggs and of course raitha, pickle and some crunchy papaddams. I skipped the fancy garnishing as I was making this as a quick fix.
Tip: This Salmon Biriyani was made as a healthy option. To make it the traditional artery clogging but nevertheless tastier way, you can add ghee(Indian butter), butter and any other grease you feel comfortable with. 🙂
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