Scheherazade Biryani

Traditional Iranian style biryani layered with marinated fish and fried onions. Topped with raisins and cashews. The aroma of rose water is beautiful in this biryani recipe.

Scheherazade Biryani

Chef's Name	:	Team Pakistan
Recipe Servings	:	4
Recipe Cook Time	:	1 Hour
Recipe Rating

Tags: biryani, chaawal, fish, foodistan, rice

 

 

Ingredients

• For Marinade:
  
  Salt to taste
  
  Pepper to taste
  
  1 tsp turmeric powder
  
  1 Tbsp garam masala powder
  
  1 tsp cornflour, dissolved in water
  
  2 eggs
  
  
  For Biryani:
  
  100 gms dalda ghee
  
  40 gms whole garam masala (bread loaf, clove, coriander, fennel, black cardamom, cinnamon, red chilli dry, mace, cumin, caraway)
  
  200 gms onion
  
  2 Tbsp ginger paste
  
  2 Tbsp garlic paste
  
  50 gms tomato
  
  3 Tbsp coriander
  
  1/2 cup yogurt
  
  1 kg basmati rice
  
  400 gms grouper fish fillet (or any white fish), cut in 1x1" cubes
  
  1 ltr oil
  
  2 tsp cumin seeds
  
  1 green capsicum, diced
  
  50 gms green peas
  
  50 gms cashew nuts
  
  50 gms raisins
  
  1 tsp saffron (zaffran)
  
  2 Tbsp kewra water
  
  1/2 cup rose water
  
  1 bunch mint
  
  1 Tbsp red chilli powder
  
  

Method

Take fish cubes and add salt, pepper, turmeric, garam masala, cornflour, egg. Leave to marinate for a while.

Take a pot and melt dalda ghee. Put garam masala, onion, ginger paste and garlic paste in this.

When it starts spitting, add chopped tomato, coriander and yogurt. Add water as required.

On second boil, add rice.

When the rice is nearly done, put a tight lid on and leave on dumpukht for 20 minutes.

Deep fry the marinated fish in hot oil. Keep aside.

In another fry pan, heat some oil and put cumin seeds. Add diced capsicum and onion and sauté on a high flame.

Add some gravy made with tomato puree, ginger, garlic paste and onions, cook till oil separates.

In the end, add the fried fish and fold into gravy.

Remove the lid from rice. Add kewra / rose water for aroma.

Take a serving dish and put one layer of rice and one layer of fish masala.

Garnish with fried onions

Layer again with fish and then rice.

End with a topping of fried onion, cashews and raisins.