A classic stovetop fish breyani ❤️🌶
Ingredients:
2.5 cups of Basmati rice
Boiling Water
A few sticks of Cinnamon
Half a tsp of Turmeric
Salt
Fish marinade:
1kg Fresh Baracuda B.Nagiahs
lemon juice- half a lemon
1 heaped tsp garlic or ground ginger & garlic
Half a tsp of Roasted dhania powder / coriander powder
Half a tsp of Cumin / Jeera powder
Half a tsp of Turmeric
1 tsp of Nagiahs Everyday Masala
1 tsp of Chili powder
1 tsp of fine Salt
Lentils:
3 quarters of a cup of Lentils (200g)
Boiling water
Salt
Fresh thyme or mint or cinnamon
Less than half a tsp of turmeric
Breyani base:
Oil
Cinnamon sticks
Half a tsp of Jeera seeds
A quarter tsp of cloves / or 3 cloves
Bay leaves
Fresh thyme
Stem of curry leaves
2 sliced onions
1 tsp of Cumin / Jeera powder
1 tsp of Roasted coriander / dhania powder
Half a tsp of Garam masala powder
1 tsp of Somph powder / fennel
1 levelled tsp of elachi powder /cardamon powder
1 tsp of Turmeric
3 tbs of Nagiahs Everyday Masala
2 tbs Kashmiri Chili powder
8 Jam tomatoes - Half liquidised with a handful of mint, the other half on its own.
1 tsp of Sugar
Salt
2 Handfuls of fresh mint & dhania
Garlic cloves optional
3 tbs of butter
Egg yellow coloring
Fresh mint
**Drizzle a little bit of boiling water into the pot if you need it, before you do the final steam.
**All ingredients can be purchased from B.Nagiahs
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Perima’s Kitchen “Soul food like Amma use to make, sometimes with a twist”