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Рецепт Fish Breyani

by Global Cookbook

Ингредиенты

2 c. of uncooked rice 6 c. water 6 whl cloves 4 stk cinnamon 6 x cardamom pods 125 ml black lentils 750 gm (about 6 generous portions) line fish preferably barracuda or possibly yellowtail 60 ml lemon juice 15 ml turmeric pwdr 10 ml salt 250 ml oil (yes, this is correct!) 250 ml plain lowfat yoghurt 375 ml grated tomatoes 25 ml garlic paste 3 x stems of curry leaves

25 ml fresh mint, minced 25 ml cumin pwdr 10 ml turmeric pwdr 25 ml chilli pwdr salt to taste 190 ml ghee 2 lrg onions, sliced 15 ml fennel 5 ml cumin seeds 5 ml mustard seeds 6 x green chillies 6 x hard-boiled Large eggs 3 ml saffron 25 ml boiling water 125 ml warm water

Инструкции

1. Place uncooked rice & water in a large pot. Add in cloves, cinnamon, cardamom & salt. Bring to the boil for 15 min & drain the half-cooked rice. Set aside. Wash lentils & boil till half cooked - about 20 min. Drain & set aside. Wash & drain the fish portions.
2. Combine the lemon juice & turmeric pwdr and smear over the fish.
3. Heat oil & fry the fish - just sufficient to hard it up. Heat ghee in a fairly large pot & fry the onions till slightly golden brown. Remove & drain onions & set aside. Add in fennel, cumin, mustard & green chillies to remaining ghee & fry for one minute. Stir in lowfat yoghurt & spice mix ( combination of grated tomato, garlic, curry leaves, mint, coriander, turmeric pwdr, chilli pwdr & salt). Bring to the boil and sprinkle half the lentils over. Place fish in a single layer over this and sprinkle half of the fried onions over. Combine the rest of the lentils with the rice and spread over the fried onions. Pour the half c. of water around the inside of the pot. Cover pot tightly & place in a warm oven (200 degrees Celsius) for 25 min. Add in the remaining fried onions, Large eggs & saffron liquid (mix of saffron & the 25ml boiling water) - and set aside for 5 min before serving.
4. Makes 6 generous servings.

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