FISH BIRYANI AND TABBOULEH

5 Sep

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GREEN MASALA FISH BIRYANI

serves:4

cooking time:  nearly 1 hour

Ingredients for the fish fry:-

  •  oil for shallow frying
  • 1kg fish fillets or whole fish
  • 2 inch ginger
  • 1 garlic bulb
  • 4 green chilies
  • 1 cup chopped coriander leaves
  • 1/2 cup mint leaves
  •  salt to taste
  • 2 tablespoon slightly roasted semolina
  • 1/2 cup cornflour

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METHOD:-
  1. Wash and drain the fish.
  2. Combine coriander leaves, onion, ginger, garlic, mint leaves, chilies and salt into a processor. Grind until smooth
  3. A thick paste should be formed. Just sprinkle some water if its too thick. Don’t add too much water as the green paste should be thick.
  4. Apply the green masala over both the sides of fish. Keep in the chiller compartment of your refrigerator.
  5. Before frying, Mix roasted semolina + flour into a bowl. Dip the fishes in the flour mixture and coat on both the sides.
  6. Shallow fry  both sides  for just 2-3 mins on each side. Just enough to help it hold its shape in the biryani so that it doesn’t fall apart whilst cooking. It will get cooked further in the biryani masala later.

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INGREDIENTS FOR MAKING BIRYANI:-

  • 1 tsp – ginger garlic paste
  • 2 large onions – chopped
  •  1/2tsp – chili powder
  • ½ tsp – turmeric powder
  • 1 tsp – cumin powder
  • 1  tsp- garam masala powder
  • ½ cup – yoghurt, whipped well
  • 1 cup – mint leaves chopped
  • 1 cup coriander leaves chopped
  •  2 green chili’s
  • salt to taste
  • whole garam masala
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METHOD:-

Wash and soak 3 cups of rice in water for about 20-30 minutes. Soak a few saffron strands in 3 tsp milk and set aside.

Pour about ¼ cup oil in a pan, splutter the whole garam masala(shahi zeera, black cardamom,green cardamom,cinnamon and cloves) along with the cashews and raisins. Then fry sliced onions until golden. Remove half of them from the pan and set aside, leave the other half in the pan. Add ginger and garlic, followed by the tomato paste and cook for a few minutes. Then add the whisked yoghurt and stir together, keep cooking this on low heat until the yoghurt is well blended into the mixture and some oil starts coming out from the sides. Now add the spices and green chili, half of coriander,mint leaves and the fish. Cook in the masala for about 15minutes on low heat.

Bring a big pot of water to boil, add salt, 4 cardamom pods, 2-3 cinnamon sticks and 2-3 cloves plus about 2 tbsp. of oil. Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water. Put half the rice back into the pan, add the prepared fish masala, followed by the fried onions set aside from before, the rest of the chopped coriander and the mint leaves, then cover with the rest of the rice so that the fish masala is sandwiched between the rice layers. Drizzle 2 tbsp. of oil, the soaked saffron water and some orange/yellow color on the rice. Seal the pot and put on dum/steam it on the stove….or bake in the oven for about 10 minutes. Serve hot along with a raita of your choice and a big salad to wash down all the spiceness.

Here i bring you a famous middle eastern classic salad – tabbouleh. Which is eaten to clean the palate and freshen the breath between bites of spicy food.

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TABBOULEH

Tabbouleh (Arabic: تبولة‎ tabūlah; also tabouleh or tab(b)ouli) is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint,  and sesoned with olive oil, lemon juice, and salt, although there are various other variations such as using couscous instead of bulgur. Traditionally served as part of a mezze in the Arab world, tabbouleh was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures. Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the most popular salads in the Middle East. The methods of making tabbouleh vary according to regional or family traditions. But the basic ingredients never change and the dominating flavour of parsley (not bulgur). parsley is a nutritional powerhouse, rich in vitamins A (beta carotene), C and K, and packed with health-promoting flavonoids.

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INGREDIENTS:-

  • 1/2 cup fine bulgur ( cracked wheat)
  • juice of 4-5 lemons
  • 3 bunches fresh parsley, finely chopped
  • 1/2 a bunch of fresh mint, finely sliced
  • 3 medium tomatoes, diced
  • 4 green onions, thinly sliced (with green stems)
  • 1/2 cup extra virgin olive oil
  • salt,pepper,all spice powder to taste
  • 1/2 cup pomegranate airils
  • romaine leaves, for serving

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METHOD:-

Rinse the bulgur, and soak it with lemon juice for at least half an hour, untill all the liquid is absorbed and bulgar appears dry. Fluff it with a fork. If using coarse bulgur, best to cover it with hot water and let it soften for 30 minutes or longer.  Just be sure the water is all absorbed and you squeeze out any excess liquid. 

Wash and dry the parsley and mint .Pick the leaves and discard the stems from the herbs. Gently Slowly chop the herbs with a sharp knife until they are chopped very finely. Wash the onions, and chop them very fine too. Wash the tomatoes and dice them in small cubes.

Prepare the dressing: juice 2 large lemons or enough to equal 1/2 cup of juice; add the extra virgin olive oil and the spices and mix with a fork to combine. Pour the dressing on the tabbooleh right before serving and mix the salad thoroughly. Sprinkle the pomegranate airils. Serve with some cabbage or romaine or iceberg leaves  placed on a side bowl to use individually to spoon the salad in. You can even use fresh tender vine leaves to scoop the salad in as its done traditionally. 

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Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

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One Response to “FISH BIRYANI AND TABBOULEH”

  1. melody September 20, 2013 at 1:32 pm #

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