Hydrabadi Biryani
This dish is common among the Indian community in Kenya and is served with lightly flavoured steamed rice. The method of preparation is very key to this recipe and type of fish used. This super spiced king fish has superior taste and aroma which blends perfectly well with the fragrance of aromatic rice that is served with it. It is mainly eaten during lunch or dinner by the entire family.
Ingredients
2 cups (424 g) raw white rice
½ kg king fish
1 ½ tsp. (5 g) red chilli powder
¼ tsp. (1 g) turmeric powder
2 tsp. (6 g) coriander powder
½ tsp. (4 g) cumin seeds
6 cloves (18 g) garlic
1 piece (15 g) ginger
3 green chillies (6 g)
1 bunch (21 g) coriander leaves
1 bunch (14 g) mint leaves
4 ½ tbsp. (67 g) yoghurt
6 anise (5 g) seeds
¼ tsp. (2 g) clove seeds
8 cardamom seeds (2 g)
6 sticks (3 g) cinnamon
1 ½ tbsp. (21 g) salt, iodized
1 bay leaf (1 g)
½ lemon (11 g)
2/3 cup (126 g) cooking oil
8 ¾ cups (1895 g) water
Preparation 45 minutes | Cooking 45 minutes | Serves 4
• Chop the green chillies and coriander leaves.
• Wash and cut the king fish.
• Marinade with the dry ingredients (1 ½ tsp. red chilli powder, ¼ tsp. turmeric powder, 2 tsp. coriander powder, ½ tsp. cumin seeds, pinch of cloves, 4 anise seeds, 3 cinnamon sticks, 4 cardamoms seeds, the salt, and 3 tbsp. cooking oil. Leave to stand.
• Crush ginger and garlic into a paste. Add the paste, coriander leaves, green chillies, lemon juice and yoghurt.
• Sort, wash and soak the rice in 4 ¾ cups of water for 30 minutes.
• Into a separate pot, add 4 cups of water and the soaked rice and start cooking.
• Add the cloves, bay leaf, cardamoms, anise seeds, cinnamon and the cumin seeds.
• Cover the rice and boil for 25 minutes until ready and soft.
• Remove from heat and drain the water if necessary.
• Into a separate pot, add the oil and heat for 1 minute. Add the marinated fish and shallow fry for 6 minutes.
• Into the pot used in frying the fish, add the boiled rice (do not stir).
• Cover the rice with the fried fish and garnish with mint and coriander leaves.
• Steam for 5 minutes.
• Remove from heat and serve.
Nutrition data per 100g of recipe:
Energy 819 kJ/ 195 kcal │| Fat 8.3 g │| Carbohydrates 21.4 g │| Protein 8.2 g │| Fibre 0.9 g │
Vitamin A 13.0 mcg |│ Iron 1.0 mg |│ Zinc 0.62 mg
Kenyan Food Recipes download pdf
