Mock Biriyani! What is that, you may well ask. It is just what it says; a ‘Biriyani’ without all the many procedures involved in making “the real McCoy”; which by the way I do actually make on the odd occasion, but with mutton.
So therefor let me say here right from the start this is NOT a proper Biriyani, but my own version of a ‘biriyani’ whenever one or the other family member asks for one and there is no time at all to go through the proper preparations.
This dish needs very few ingredients, only a tiny bit of preparation and little time in my (hot!) kitchen.
But the end result nevertheless is a tasty dish to be enjoyed by all.
This recipe is for 2 people with a good appetite or for 3 ‘on a diet’.
For marination, pref. 1-2 hours before cooking,
1 Tbsp of Ginger/Garlic paste
1 Tbsp of Chilli powder
1 generous pinch of Turmeric powder
1-2 tsp of lemon juice
Mix all of this together and then add
¼ kg (or more!) of nice firm fish, (I used Red Snapper, filleted by the fishmonger in the picture) de-boned, cut into largish cubes and marinate for some time.
½ hour before you start cooking, wash and soak 1 cup of Basmati rice and keep aside.
Take a big wide pot and add 1 tsp (or maybe even 2) of vegetable oil, and on medium heat sauté 2 large onions, finely chopped (I just ‘blitz’ the peeled onions in my “Mixi” for just a second), until they turn a nice golden colour as well as a cinnamon stick, 1 bay leaf, 5 peppercorns, 1 Staranis and 4 Cardamom. Stir and then layer the marinated fish gently (so the pieces don’t break) on this before adding the pre-soaked rice with the water and a dash of salt. Stir gently again.
Cover and let this cook for 15-20 minutes, only then lift your lid and check that your rice is cooked. My own version only takes 15 minutes cooking time on medium heat.
Before bringing your Biriyani to your table, decorate with some previously well fried small onions (Ullis), some golden Raisins (Kismis) and chopped Coriander leafs.
Serve with a nice refreshing cool raita and some pappadums and maybe a fish fry for extra luxury.
We do like spices in our family, but you may want to adjust to your very own taste.
We try to use oil very sparingly, especially ghee!
Instead of fish you can also use prawns; lobster etc., which all will taste delicious!
I have also previously added a pinch of turmeric, for colour, to the soaking rice, but JS likes to ‘ring the changes’ and so sometimes I just leave the rice white.
To be honest, I have made this dish many times in the past, alternating between prawns and fish, whatever is readily available from the freezer at the time of need and nobody so far has found out my little ‘speedy Gonzales’ secret, yet!
So my friends, why not give it a try and maybe you like to let me know how you liked this dish.
Looks absolutely delicious. Your photography highlighted the intricacies of the preparation. These chefs are true artists.
thank you, Rebecca. Will pass your compliment on to the other ‘chef’, JS – he has taught me most of the food he likes to eat – Kerala style 🙂
You two have the best adventures!!! 🙂
good morning and thank you! Yes, it really is. Will you try this one day?
I just might, thank you!
Super recipe. I think I’d like it best with the red snapper as I’m not a great fan of prawns. Lobster also sounds good.
Millie, thanks for your comment. I too like the Snapper (but I love! prawns) – such a wonderful versatile fish.
I have been trying to experiment with Indian cooking as I just love all of the seasonings in everything. Your recipe sounds so good and I would love it with shrimp/prawns – my favorite 🙂
Juju thanks for your comment. OK then, let’s get cooking (Indian style) – This here is really a very versatile recipe.
btw, I had a (very glamarous) friend in London and her name was JUJU, too 🙂
Juju is a nickname for Judi. A nephew when he was very young could not say Judi and he always said Juju. It stuck and to this day many of the kids call me that. Julia Childs also was nicknamed Juju by her father 🙂
wow this looks absolutely deliciously !! would like to have some sometime 😀
thanks Jui/Juju – lol, my London friend would have never admitted to being an original Judi! 🙂
And re this Icon Julia Childs – I had forgotten about her nickname.
wow looks delicious ! would like to try some sometime !
so glad you said this, will do soon.
What a delicious recipe! I cannot wait to get my spices and start doing some biryani. I love the fact you used fresh prawns…Thanks for sharing this recipe 🙂
Namaskaram 🙂 – I am so glad you like “my” kind of Biriyani – it is so very easy to make but very delicious!