Monday, August 5, 2013
Yes , I am slowing down in my posts, hubby is out of town, so I am busy with the kids and also have to go to school to drop and pick up my son, plus since its the fasting month i,ts not just a time to go cooking all the time, its also a time for prayer and all. So bear with me, will be catching up with my fellow bloggers and hopefully make new blog friends soon .
I saw this recipe on an Arabic cooking show , it looks so delicious that I decided to give it a try. I had no idea what kind of fish it was , from the looks of it the pieces looked like pieces of swordfish, so I used swordfish fillets. I had some Arabic spice mix , its ok if you don't have any, just use without it( or add some Garam masala )
If saffron is not available, mix about 1/2 tsp turmeric in about 1/4 cup water and sprinkle it on top of the rice as I have done with the saffron. Yes , the flavor might be different but it still gives the rice a lovely yellow colour.
Fish Biryani : Recipe adapted from Manaal Alaam programme
About 200g piece of sword fish fillet cut into 1/2 inch thick slices.
1 1/4 cups basmathi rice
6 cardamom pods
2 sticks cinnamon
2 tsp ground coriander
2 tsp ground cumin
1/2 tsp chilli flakes
1/2 tsp turmeric
1 tsp Arabic spice mix( optional)
2 green chillies , slit in two ( optional)
1 tsp concentrated tomato paste or 2 tbsp. tomato puree
1 medium onion, chopped
2 cloves garlic, chopped
1 " piece ginger grated
4 thin slices of lime or lemon
1 large tomato ,chopped
pinch saffron ( optional)
a big handful of finely chopped coriander leaves.
1. Bring a large pot of water to boil , season with salt and add 3 pods of cardamom and 1 cinnamon stick. Wash you rice with several changes of water and then add into the boiling water. Cook till the rice is almost tender. Drain and remove the spices. season with a little salt and gently mix it and set aside.
2. Mix the ground spices in a bowl. Season your sword fish pieces with salt and pepper and add half of the ground spice mix on to the fish. Set a side. In to about 1/4 cup of boiling water sprinkle a pinch of saffron threads and set aside.
3. Heat a nonstick pot or casserole add olive oil about 2-3 tablespoons . Add the onions and stir fry till soft but not brown. Add garlic and ginger, the remaining spice mix tomato paste/ puree and cook for 1 minute.
4. Add your lime slices, chopped tomatoes , about 1/4 cup water( not too much as the tomatoes will also release more liquid as it cook) and cook for 1minutes. Switch off heat. Arrange your fish slices on top, then add rice on top. level your rice neatly , Sprinkle with chopped coriander.
5. Sprinkle the saffron water on top of the rice. Cover tightly with foil and place the lid on top. You can either cook this over a very low heat on the stove top or pop inside a moderate oven about Gas mark 3, about 160 degree Celsius, for about 30-45 minutes.