We invited a few friends over two weeks ago, but forgot that it was Ramadan. For those of you who are not from Kuwait, this means no restaurants will deliver food until after 3 PM.
So time to figure out what to make! One of our friends only eats fish so I had to figure out a dish that he would also be able to enjoy. As I looked through my freezer I had some cut pieces of fish and had an idea of a fish biriyani. A biryani is a mixed rice dish with spiced chicken, fish, or mutton added to it. My favorite is Mutton Biriyani. I love eating that spicy mutton that has been slow cooked in the gravy and then layered onto the rice. Just describing this is making my mouth water! I have been thinking of making this for a while, but then always passed up on the idea because a biriyani seems intimidating. Since we had some time and also the friends that were coming were of the forgiving kind if the food didn’t taste well, I thought I’d give it a try!
I started looking up different recipes, and found one through the website Kurry Leaves.
I pretty much did what the steps asked, but I used about 5 sliced onions, 1 head of garlic , ginger that was around 3 inches long, and 2 tomatoes. Also I added more spices since I had more onions and used around 12 sliced fish pieces. Since I had a bigger onion masala mixture, I also ended up using 1 whole can of coconut milk. I added the fish and covered it with the onion mixture.
Then I took my rice that was already prepared and cooled and put half of the rice at the bottom of a Pyrex casserole dish (I think it was the 3 quart size), Added the fish with masala, some chopped mint and cilantro leaves, and a little bit of melted butter. Then I topped it off with the remaining rice, added some more mint and cilantro leaves and finished it off with some more melted butter. I covered this with foil and baked it at 350°F for 20 minutes. I did not add any of the nuts, raisins or friend onions because I’m not a fan of that, but if you would like you can add that!
You can serve this with some raita (yogurt salad), papadum, and some spicy pickle if you like!