- 750 g of tuna fish cut into chunks
- 350 g of basmati rice (previously soaked for 1 hour)
- 3 tablespoons of spices for briyani
- 1 pot of natural yoghurt
- 1 bunch of coriander
- 1 bunch of mint
- 1 tomato
- 2 small green chillies
- 1 tablespoon of saffron threads
- 1 tablespoon of ground cumin
- 1 red onion
- 3 onions, chopped
- 4 large potatoes cut in four and stained with a dash of yellow dye
- 2 tablespoons of liquid honey
- 3 tablespoons of ghee
- 3 tablespoons of cumin seeds
- 2 cinnamon sticks
- A pinch of yellow dye diluted in half a glass of water
- 4 cloves
- 3 tablespoons of crushed garlic and ginger
- 5 Cardamoms
- 1 can of peas
- 5 tablespoons of oil
- salt and pepper
- frying oil
Salt and pepper the pieces of tuna and leave aside. In a pan, fry the potatoes, they must be half cooked, then keep them aside. Fry the onion and keep it aside also. Quickly fry the pieces of tuna, just to seize them, they must remain raw inside. Put the fish in the pot you will use for cooking.
In a blender, combine the mint, coriander, tomato, red onion, chillies and garlic and ginger, then grind them to a paste. Mix this paste with the yogurt and 2 tablespoons cumin seeds, 1 cinnamon stick, 2 cloves, 3 tablespoons of spices for briyani, 3 cardamoms and 1 tablespoon ground cumin. Add it to the fish and mix gently.
Add two tablespoons of colored water, half of the fried onions, half of peas, honey, 5 tablespoons of oil and a tablespoon of ghee and mix well. Then add the potatoes and mix again. Let rest fot ten minutes.
Meanwhile put 1 liter of salted water to boil. Add 1 cinnamon stick, 2 cloves, 2 cardamoms pod, 1 tablespoon of cumin seeds in the water. When it starts to boil put the rice until it is half cooked. Remove all water and reserve the rice.
Taste the seasoning of the pot and adjust if necessary, depending on your taste. Then pour about half a glass of water on the mixture. It should not completely cover the mixture, you must still see the fish and potatoes. Mix well.
Cover the fish mixture of half of the rice, sprinkle with half the peas, half of the remaining fried onions, hal of the saffron and 2 tablespoons of colored water. Add remaining rice then the rest of the peas, fried onions, saffron, colored water and two tablespoons of ghee.
Cover and simmer over medium heat for 45 minutes. Then turn off the heat and let your Fish Briyani stand one hour without opening the pot. Serve it with carrot salad and cucumber.
This recipe is my version of briyani, there are different versions and ways to prepare this dish, almost as much as a cook preparing so if you have a different recipe, feel free to share it in the comments!