Fish Biryani, Sindhi-Style
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Ingredients
- 600 g tilapia fillets
- 350 g basmati rice
- 100 g natural yoghurt
- 2 onion, sliced
- 4 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 400 g chopped tomatoes
- 3 fresh green chillies
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 653 kcal
- Protein
- 40.5 g
- Carbohydrate
- 81.2 g
- of which sugars
- 9.7 g
- Fat
- 18 g
- of which saturates
- 2.6 g
- Fibre
- 3.7 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice until the water runs clear, then soak for 20 minutes and drain.
- 2
Cut the tilapia fillets into large chunks and toss with half the garlic, half the ginger and the natural yoghurt. Leave to marinate for 15 minutes.
- 3
Heat the vegetable oil in a large pan and fry the onions for 10 minutes until golden, then add the remaining garlic and ginger and fry for 1 minute.
- 4
Stir in the chopped tomatoes and fresh green chillies and cook for 10 minutes until thickened, then gently lay in the marinated fish and simmer for 6-7 minutes until just cooked through and opaque.
- 5
Boil the rice in plenty of salted water for 6 minutes until just par-cooked, then drain and spoon over the fish in an even layer.
- 6
Cover tightly and cook over very low heat for 15 minutes until the rice is tender, then fork through gently from the bottom up.
- 7
Scatter with the fresh coriander before serving.
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