Biryani

Fish Biryani is on the menu today.  YAY!

If some one who was not into cooking asked me what is Biryani? I would explain it to them, as a delicious tasty dish made with various meats or fish, mixed with spicy rice and a blend of spice.

Ingredients

To start this delicious meal we will need the following ingredients:
Today the fish we will be using is fresh Dorado (AKA Mahi-mahi).You can use fresh Hake or any other firm white fish 

• 800g fresh Dorado.
• Oil for frying.
• 2 Tbsp.(30g) Fish Masala.
• 750ml (3 cups)Basmati rice.
• 250ml Brown Lentils.
• 45m(3Tbsp.)Olive oil.
• 4 Onions peeled and chopped.
• Salt and Pepper.

MARINADE

• 250ml (1 cup) buttermilk.
• 1 can (410g) chopped tomato's.
• 2 handfuls fresh Dhania (Coriander) chopped.
• 2 Cinnamon sticks.
• 3 Cardamom pods.
• 3 garlic cloves peeled and chopped.
• 1 Star Anise.
• 2-3 whole dried red chilies
• 7 ml (1½ tsp.) salt.
•  ml (2 tsp.) chili powder.
• 30 ml (2Tbsp.) fish Masala.
• 10 ml (2 tsp.) ground Cumin.
• 1 ml (¼ tsp.) Turmeric.
• Zest and juice of 2 lemons.
• You will also need, when its time to serve this mouth watering Biryani:
• 45ml (3 Tbsp.) butter diced.
• Fresh Dhania (coriander).
• Plain Yoghurt.
• Sambals of chopped spring Onions and Tomato's.

• Pre heat oven to 150°c (300°F).
• Season fish with salt, pepper and fish Masala.
• Shallow fry for1-2 minutes and then set aside.
• Cook rice and lentils according to instruction on packet.
• Using the Olive oil fry onions until translucent.
• Set aside for later.
  
  Marinade
  
• Mix all the marinade ingredients in a large bowl and set aside.
  
  Putting it all together.
  
• Assemble in a large oven proof dish.
• Start by a layer of onions, followed by Rice, Lentils, marinade and a few pieces of fish.
• Repeat the layers reserving enough rice to end with a good cover of rice.
• Randomly place the top with the butter.
• Cover with foil and bake in the oven for 60 minutes.

Cucumber and Tomatoe Salad

Plating

• Using oven gloves remove the Biryani from oven.
  
• Garnish with Dhania.
• Serve with a dollop of plain Yoghurt and sambals.
• Serve with Yoghurt and cucumber salad. 
  

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

.