Spiced Fish and Rice, Biryani-style
This recipe from the Arabian Gulf is closely related to the biryanis of India. You can also use mussels or prawns instead of the fish. Serve with yogurt and a cucumber salad. Because the rice is partly cooked first, and the rice raw, the fish won’t be overcooked.
- 1 cup long grain rice, rinsed
- 2 tablespoons clarified butter, butter oil or butter
- 1 onion, sliced
- knob of fresh ginger, sliced into small thin sticks
- 1 teaspoon turmeric
- 1 teaspoon ground fenugreek
- 1 teaspoon curry powder
- 350g firm fresh fish, eg trevally or monkfish, cut into large chunks
- a small bunch coriander leaves
Put the rice into a medium sized saucepan and add enough water to come up to the first joint of your finger. Sprinkle in a little salt and bring to the boil. Cook the rice for 12-15 minutes until the water has been absorbed but the rice is not fully cooked. In a deep frying pan, heat the clarified butter and stir in the onion. Once it begins to colour add the ginger and cook for a minute or two before stirring in the spices.
Add the chunks of fish and stir into the onion and spice mixture. Season with a little salt. Tip the partly cooked rice into the pan and spread it over the fish. Cover tightly with a lid. Reduce the heat as low as possible and leave to steam for 15 minutes. Check that the rice is tender, then tip the pilaf upside down onto a warm serving platter and sprinkle with the coriander leaves.
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