Easy Fish Briyani

Last night, i was pondering what to do for lunch the next day... this happens almost every other night, just that someday's I get to realise that I have to cook only the previous night when I get to bed. Does this happen to you? There was once in Chennai where I had was surprised to see fish briyani in a restaurant in Adyar, I don't even remember the name. I wanted to try it, hence ordered it and it tasted so yum, ever since that I always wanted to try Fish Briyani at home and after like 3 years I took a chance and tried it on my own, I did not follow any recipe and it turned out great. I am not bragging about my cooking but give it a go and let me know if you feel the same.

Prep & Cooking Time ~ 25 minutes
Serves ~ 2
Recipe Source ~ own


Ingredients 


For Briyani ~
Onion - 1 large thinly sliced
Tomato - 1 large thinly sliced
Basmathi Rice - 1 cup
Water - 2-2.5 cups rice (go by your usual method)
Fish - 400 gms (any white fish, preferably boneless & skinless)
bay leaf - 1
Whole jeera - 1 tsp
Cloves - 2
Elaichi - 2
Star Anise - 1
Cinnomon - 1/2 inch stick
Giner-garlic paste - 1 spoon
Red chilli powder - 1 tsp
Corriander powder - 2 tsp
Turmeric Powder - 1/3 tsp
Pepper Powder (black) - 1/3 tsp
Garam Masaala - 1/4 tsp (optional)
Oil/ ghee - 3 spoons
Salt - as per taste


For Curd/ Yogurt Pachadi ~
Curd or yogurt - 1/2-1 cup
Onion - 1 medium thinly sliced
Corriander leaves - finely chopped
Salt - as per taste


Method 


For Briyani 

• Wash the basmathi rice in cold water twice and sock in cold water and clean the fish 
• In a pressure cooker/ heavy bottom vessel, heat oil/ghee and fry the whole spices one by one - bay leaf, cinnamon stick, elaichi, star anise, cloves and jeera
• Add the onions and give it a give toss and wait until it turns brown
• to this add the ginger garlic paste and tomato and let it cook for 2 minutes until the oil separates
• add all the masala powders ans mix well, if you find the mixture getting dry add little water and add the fish (i used fish fillets-palm sized, i did not cut them into pieces), let them cook for 4 minutes until well cooked and mix them well, now you will find the fish getting separated naturally
• add the basmathi rice, discarding the water in which it was soaked and add salt and necessary water for cooking
• taste the water to check for spice and salt
• close the lid and add the weigh, let it cook for 3-4 whistles or approximately 10 minutes in medium flame
• Once done off the stove and let it simmer for another 5 minutes 
• Serve alone with curd/yogurt chutney

For Chutney

• In a bowl mix the yogurt/curd so that there are no lumps
• Add the onions and corriander and mix well
• Add salt as per taste