Fish biryani is not a delicacy but just another version of Biryani. After combining 4 recipes; 2 from my family, 1 from YouTube and 1 from a friend, and adding some of my own ingredients, I came up with my very own recipe which I am sharing with my Ayesha’s Kitchen family. This recipe is extremely easy, quick and yum if you follow whatever is written below…..
FOR FISH KORMA
- 500 gms boneless fish cut into 3 finger sized chunks (I used gummy in Australia, you can use any fish which is not flaky) I like using gummy for my curries, soups & gravies as it does not have any strong odor and it does not break while cooking. My second favorite for this kind of cooking is Barramundi. Barramundi does not break as well but has a good fishy odor which I like.
- 2 tbspns yogurt
- ¼ cup lemon juice
- 2 tbspns chopped coriander & mint
- 1 tspn freshly crushed ginger, garlic & green chilli
- A generous pinch of salt (to taste)
- 1 tspn red chilli powder
- A generous pinch of carom seeds (ajwain)
- A generous pinch of caraway seeds (shahi zeera)
- 1 tspn cumin seeds
- ½ tspn paprika
- ½ tspn turmeric
- 1 tspn coriander powder
- A generous pinch of amchur powder
- A pinch of sugar
- 1 tson garam masala (1 big cardamom, 2 green cardamoms, ½ tspn fenugreek leaves, a piece of cinnamon, 3 cloves, 4 peppercorns, a piece of mace and a dash of nutmeg)
- ½ cup oil
- 1 medium sized onion (sliced)
- ½ cup fried onions
- 4 – 5 lemon slices
- 2 tbspns chopped mint & coriander
- 2 sprigs of dill
- 1 tomato
- Water + 1 tbspn salt + 1 star aniseed + 3 cloves + cinnamon + 1 big cardamom + 2 small cardamom to boil rice
- 2.5 cups basmati rice
- Few curry leaves
- 1 tspn ghee
- Few drops yellow food colour
- 1 tspn freshly crushed ginger, garlic & green chilli
- Combine all the spices given for fish in a bowl and add ginger, garlic and chilli paste along with lemon juice.
- Apply this paste to fish chunks and keep aside to marinate for 15 minutes.
- Meanwhile cut the veggies, soak the rice and put a pot on stove with water, salt, spices& dill sprigs to boil.
- Once the water starts boiling, add soaked rice and cook until the rice are 90% done.
- Add 2 tbspns of yogurt to the marinated fish and mix. (We add yogurt to fish 10 minutes before cooking so the fish does not break in the curry)
- Drain the water and keep the rice aside.
- In another pan, heat some oil and fry onion. Add crushed ginger, garlic & chilli to it and saute’ until the onions are golden. Add tomatoes & curry leaves and cook on medium heat until the tomatoes are done. Add a splash of hot water if needed.
- Reduce the flame to low and add fish chunks to masala in a single layer and cook covered for 10 minutes. Flip the side and cook for further 5 minutes.
- In the rice boiling pot, lay a layer of par boiled rice, then lemon slices, chopped coriander and mint and half of the fried onions, then fish masala, then rice and then another layer of lemon slices, chopped coriander and mint and the remaining fried onions. Splash some yellow food colour, add some ghee on top and cook for 10 minutes on low heat.
- Take off the lid and gently mix the biryani with a straight spoon or a spatula. Let it rest for 5 minutes with lid open and then take it out onto your serving dish and serve hot.
Crowd pleasing recipe which ticks
One pan recipe ❤
- 1 kilo chicken wingettes
- 1 tspn salt
- 1 tspn chicken salt
- 1 tspn cumin powder
- 1 tspn coriander powder
- 1 tspn carom seeds
- 1 tspn ginger powder
- 1 tbspn garlic powder
- 1 tspn heap full red chilli powder
- Few drops yellow food color
- ¼ cup vinegar
- 1 tspn chaat masala
- Some olive oil to brush on wings
- Put the wings in a mixing bowl and sprinkle all the spices on it and mix. Add vinegar & food color and give it a final mix. Keep marinated for 4 hours in the fridge.
- Preheat the oven at 200 degrees Celsius.
- Spray a baking dish and place the wings on it and bake it for 30 minutes changing the sides half way through after 15 minutes.
- Take out the tray from the oven and serve hot with cucumber yogurt & ketchup.
Keema onion samosa is my Pakistani delicacy which is very famous during Ramadan. I remember growing up eating from our local sweet shop “Mehmood Sweets” in Lahore and always tried to figure out the recipe…. so here it is (even better than that) finally after numerous tries…… from my kitchen to your kitchen ❤
- 350 gms beef mince (finely minced)
- 1.5 medium sized onions (coarsely chopped)
- Salt to taste
- 1 tbspn red chilli flakes
- ½ tspn freshly crushed cumin (not powder or seeds)
- 1 tbsp chaat masala
- A generous pinch of carom seeds
- 4 tbspns oil for frying
- 4 tspns whipped yogurt
- A generous pinch of kasoori methi (crushed)
- 1 tspn mix of ginger and garlic powder (not crushed or minced)
- 2 tbspns finely chopped fresh mint leaves
- 2 Thai/ small green chillies, chopped fine
- 40 pcs of samosa sheet
- 2 tbspns flour mixed with ¼ cup water (slurry – to seal the edges of the samosa)
- Oil for deep frying
- Heat oil and fry beef mince in it by breaking it, when it starts changing the color, add all the spices except kasoori methi and continue cooking. Add onion, mint & green chillies and mix and then add yogurt and kasoori methi and cook on low heat until the water evaporates.
- Remove from heat and transfer it to a plate to stop the cooking process and allow the mixture to cook for good 30 minutes.
- Mow fold the samosa sheet into a samosa and put 1 tbspn of the mixture into it. Close the samosa and seal the edges with the slurry. Place it on a plate lined with butter paper.
- Keep making the samosas until the mixture & the sheets are finished.
- Refrigerate for 30 minutes.
- Fry on medium heat at 180 degrees Celsius until golden and crispy.
- (Fry in batches of 6 or according to the size of your frying pan to avoid soggy samosas)
- Take out onto the wire rack and arrange them on your serving platter. (I said wire rack because a normal plate or a plate lined with paper towel will make it soggy, you need air to pass through to keep the pastry crispy, crunchy & flakey)
- Serve hot with tamarind sauce.
Mulligatawny is a special soup which is served at Gourmet Grill Pakistan. I dont know the origin of this soup but I am pretty sure it is from Arab because I ate a similar soup at Tiba’s Lebanese restaurant, VIC, Melbourne.
It is a full meal which is nutritious and healthy in every way…..
- 1 cup moong daal
- 1 cup masoor daal
- 2 chicken stock cubes
- 1 tspn heap full turmeric
- Water to boil
- 1 knob butter
- ½ cup cream
- 2 tbspns chopped fresh coriander
- 1 cup boiled and hand shredded chicken
- ½ cup boiled rice
- Boil moong daal, masoor daal, chicken stock cubes, salt & turmeric until the daals are mushy.
- Remove from flame and allow the mixture to cool.
- Blend it with the hand blender until its smooth and velvety.
- In a pan melt a knob of butter and add the daal mixture. If its too thin, let it simmer.
- Adjust the salt to your desire.
- Scoop out in the serving bowl. Add some shredded chicken & boiled rice and garnish with some cooking cream and coriander.
- Serve hot.
It is my version of Lahore Chatkhara’s Papri chaat, a must try!
- 2 cans of chickpeas/ 4 cups of boiled chickpeas
- 2 potatoes, medium sized, boiled and cubed
- 1 red onion, finely chopped
- 2 bengali green chillies/ 2 thai chillies finely chopped
- A pinch of red chilli powder
- 1 generous pinch of crushed cumin
- 1 generous pinch of kaala namak
- 1 generous inch of chaat masala
FOR MINT SAUCE
- 1 cup fresh mint leaves
- ½ cup fresh coriander leaves
- ½ tspn roasted cumin
- Some salt
- ½ tspn saunt
- 1 ½ cup thick yogurt
- ½ cup chilled water
- 2 tbspns date and tamarind sauce
- 2 tbspns caster sugar
- 2 cups papri (fried spring roll/ small samosa sheets is the easy way to make it)
- Chaat masala, as desired
- Combine everything needed for channa mixture in a mixing bowl and mix.
- In a separate bowl combine all the ingredients for chutney except yogurt, water and tamarind sauce.
- Now it is up to you if you want to use mortar and pestle to crush it or you can mix grind it with the hand mixer. I prefer mortar and pestle because I am a traditional kinda chef but it depends on what you are comfortable with. If you are using a hand mixer or blender or grinder you can add that ½ cup of water then otherwise we will mix it as we mix in yogurt and tamarind sauce.
- Check the salt and spices, adjust it to your liking.
- Pour the yogurt sauce over the chickpeas and mix.
- Take it out in the serving dish and refrigerate until served. Just sprinkle papri & chaat masala before serving or it will get soggy.
A Pakistani BBQ delicacy, loved by all!
FOR FIRST MARINATION
- 2 barramandi whole (butterflied) (scales off)
- 1 big size lemon (Australian lemon) or 4 small size (Pakistani lemon)
- 1 tbspn salt
- 2 tbspns freshly crushed ginger and garlic
- 1 tspn carom seeds (ajwain)
FOR SECOND MARINATION
- 1 tbspn heap full red chilli powder
- A pinch of yellow food colour (optional)
- 1 tbspn freshly crushed small green chilli
- 1 tbspn heap full chaat masala
- 1 tbspn heap full freshly ground cumin
- 1 tbspn heap full cracked coriander seeds
- 1 tbspn chilli flakes
- A generous pinch of salt
- 1 tbspn besan
- 2 tbspn mustard oil
- 1 tspn olive oil
- 2 curry leaves (2 because you don’t want to overpower the taste of curry leaves)
- Wash the fish & pat dry with paper towel. Put it in a big marination tray.
- In a small bowl, combine salt, crushed ginger & garlic and carom seeds and mix. Cut the lemon in half and dip it in salt mixture. Now gently massage the fish from inside & outside by squeezing lemon gently. Dip it is salt mixture when you feel like it is diluted.
- Once the salt mixture and 2 halves of lemon is done, cover the fish with cling film and refrigerate overnight.
- The next day, 8 hours before grilling, combine all the spices for second marination in a mixing bowl and mix. Apply in to the fish by gently massaging it inside and outside (more inside part).
- Put it back in the fridge for 8 hours.
- Just before grilling, heat some mustard oil and crackle curry leaves in it to infuse the flavour.
- Spray the BBQ cage with olive oil and line the fish. Heat the charcoal BBQ and start BBQing the fish. Keep the heat to medium and grill the fish by flipping the sides frequently and applying the curry leaves infused mustard oil with the brush.
- It will take total 15 minutes to cook the fish.
- Serve hot with salad, roti & chutney.