Fish Biryani

Delicious Fish Biryani is on the menu today.  YAY!

Welcome to culinary paradise, where we invite you to dive into the irresistible world of delicious fish biryani.

Brace yourself for a symphony of flavors as we unveil a recipe that combines the delicate and succulent taste of perfectly cooked fish with aromatic blend of spices, fragrant basmati rice, and a medley of fresh herbs. 

With each mouthwatering bite, you'll be transported to the coastal shores of India, where the tantalizing aroma of spices fills the air.

Whether you are a fish connoisseur or an adventurous epicurean, this fish biryani recipe will take your taste buds on a journey they won't soon forget.

So... get ready to embark on a culinary adventure, as we guide you through the steps to create a masterpiece that will tantalize your senses and leave you craving for more.

Today the fish we will be using is fresh Dorado (AKA Mahi-mahi). You can use fresh hake or any other firm white fish. 

• 800g fresh Dorado.
• Oil for frying.
• 2 Tbsp (30g) Fish Masala.
• 750ml (3 cups) Basmati rice.
• 250ml Brown Lentils.
• 45ml (3Tbsp.) Olive oil.
• 4 Onions peeled and chopped.
• Salt and Pepper.

MARINADE

• 1 cup buttermilk.
• 1 can 410g chopped tomato's.
• 2 handfuls fresh Dhania (Coriander) chopped.
• 2 Cinnamon sticks.
• 3 Cardamom pods.
• 3 garlic cloves peeled and chopped.
• 1 Star Anise.
• 2-3 whole dried red chilies.
• 2 tsp. chili powder.
  
• 2 Tbsp. fish masala.
• 2 tsp. ground cumin.
• ¼ tsp. Turmeric.
• Zest and juice of 2 lemons.
• You will also need, when it's time to serve this mouthwatering Biryani:
• 3 Tbsp. butter diced.
• Fresh Dhania (coriander).
• Plain Yoghurt.
• Sambals of chopped spring Onions and Tomato's.

• Pre heat oven to 150°c (300°F).
• Season fish with salt, pepper and fish Masala.
• Shallow fry for 1-2 minutes and then set aside.
• Cook rice and lentils according to instruction on packet.
• Using the olive oil, fry onions until translucent.
• Set aside for later.
  
  Marinade
  
• Mix all the marinade ingredients in a large bowl and set aside.
  
  Putting it all together.
  
• Assemble in a large oven proof dish.
• Start by a layer of onions, followed by Rice, Lentils, marinade and a few pieces of fish.
• Repeat the layers reserving enough rice to end with a good cover of rice.
• Randomly place the top with the butter.
• Cover with foil and bake in the oven for 60 minutes.

Cucumber and Tomatoe Salad

Plating

• Using oven gloves remove the Biryani from oven.
  
• Garnish with Dhania.
• Serve with a dollop of plain Yoghurt and sambals.
• Serve with Yoghurt and cucumber salad. 
  

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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