Machchhi Ki Biryani (Fish With Rice)
fish, indian
1 x no ingredients
2 lb Fish; any firm fish 1/2 lb Ghee 1/2 lb Onions, thinly sliced 1/2 lb Tofu 2 T Salt 1 oz Coriander seeds, powdered 1 oz Fresh ginger, grated 1 ts Cumin, powdered 1/2 ts Cinammon, powdered 1/2 ts Aniseeds, powdered 1/2 ts Cardamom, powdered; black 1/4 ts Cloves, powdered 1/4 ts Black pepper, powdered 2 T Rose water pn Saffron : ; diluted in warm water 1 lb Basmati rice 2 T Salt, for the rice 1/4 c Milk
Wash and soak the rice in deep water for an hour. Skin the fish, remove bones and cut into pieces. Wash thoroughly and dry completely on paper towels. Heat the ghee and fry onions to a golden brown. Remove, grind and keep aside. To the same ghee add tofu, salt, coriander seeds, ginger, cumin, cinnnamon, aniseed, cardamom, cloves and black pepper. After a minute or two, add fish and fried ground onions, without adding any water. Cook uncovered on medium heat, stirring occasionally and gently. When the fish is tender, add rose water and saffron.
Boil the rice in plenty of water, adding salt. When just cooked, drain completely, and spread in a wide dish. Let the rice cool a bit. Grease a heavy bottomed pan with a little ghee, bottom and sides. Spread one third of the rice evenly. Sprinkle milk over the rice. Put half of the fish spreading evenly on rice. Spread one third of the rice on the fish, then the remaining fish, then finish with the remaining rice. Put a wet cloth over the rice, covering it completely. Cover and cook on medium heat for 15 minutes.
When steam is formed, switch to the "dum" technique: seal the pan as tightly as possible, either with dough or with a weighted lid. Place the pan on hot ashes, with a few coals placed on the lid. Leave for 30 minutes, allowing the flavors to blend. Open the pan at the table, so that everyone can benefit from that first and most rarified fragrance.
Cooking Delights of the Maharajas (Exotic Dishes from the Princely House of Sailana), by Digvijaya Singh. Bombay, India, 1982.
Typed with slight modifications and unit conversions by Gabi Shahar, September 1997.
Yield: 10 servings