This is absolutely new recipe which I tried and found it very simple and easy to make and did satisfy me of eating both biriyani and as well as new from the same mango fish curry.
Ingredients:
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For Marinating Fish and Mango:
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1 raw Mango peeled and cubed (I used only half of the mango)
2 Cat Fish Fillet
1 tbsp Yogurt
1 tsp Sour Cream
1/2 tsp Turmeric powder
3/4 tsp Paprika powder
1/4 tsp Chili powder
1/4 Tsp Black Pepper powder
1/4 tsp Cumin powder
1 1/2 tsp Coriander powder
Salt to taste
For Biriyani
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Whole Garam Masala (1 Bay leaf, 2-3 Green Cardamon, 1/2 inch Cinnamon stick, 4-5 Cloves, 4-5 Whole black peppercorns)
1 big Red Onion sliced
1/4 tsp Ginger-Garlic paste
1 cup fresh Mint leaves
1 tsp Olive oil
1/4 tsp Ghee
2 cups Rice (I used Basmati Rice),
Method:
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1. In a bowl add all the ingredients for marination, except fish and mangoes mix well.
2. Now coat the fish and the mangoes well with the marinade and let it marinate for about 20 mins.
3. Meanwhile wash the rice, drain the water and let it rest for 20 mins.
4. In a little deep pan add the 1/4 tsp ghee, when it's hot enough add the whole garam masala and saute it until you can smell the aroma of the masala, add ginger-garlic paste and saute it for 2 mins.
5. Now add the onions and saute it until golden brown.
6. Add the rice and toast it for about 5 mins.
7. Meanwhile in a microwaveable cup warm around 3 1/2 cups of water for about 2 mins.
8. Add this water to the rice, and add mint leaves and bring to a boil, cover and cook until the rice is cooked less than 3/4th and more than 1/2 or until you can see little bit of water.
9. Off the flame and transfer this rice to an oven safe and microwaveable safe bowl and sprinkle the Dehydrated Beetroot and Carrot over the top.
10. In a same pan add 1 tsp Olive oil and when it's hot enough place the fish and then the mangoes on the side and fry it on both sides until the masala turns golden brown color. Cook each side for about 3-4 mins each.
11. Make sure that you flip the mangoes too. (It is not needed that fish is cooked through because we will cook it again with the rice.
12. Place the fish and mangoes over the top of the rice and cover with a aluminium foil (if cooking in oven/toaster oven - I used toaster oven) and if using microwave cover it with damp paper towel.
Note: If you are cooking it in oven/toaster oven the time you need to cook is 30 mins and preheat temp is 350F.
If cooking in microwave cook it for about 10-15 mins or until done.
13. I served this yummy fish biriyani with Mango Coconut Curry (No Oil).
14. You can serve this with your choice of curry or raita or just eat it without any curry or yogurt, because it tastes good and a complete meal.
