Fish Biryani

Sea food is great in the months that end with "ER" like September, October, November, December, Januaryer, Februaryer and basically all the months.

I don't regard for the weather I eat sea food all year long. Maybe that's why I don't feel cold as much as normal people do. Maybe that's why I AM SO HOT!!!

So after more than a hundred recipes. I ask myself this. Shamsher, you love fish so much then WHY THE HELL YOU HAVEN'T MADE FISH BIRYANI?

The answer is to this question is. OKAY I WILL MAKE IT THIS WEEK AND POST IT TO THE BLOG.

I'm crazy, I have been having a conversation with myself the whole time.

So after going through various recipes I have figured out a Fish Biryani recipe that will make you fall in love with me all over again. It is a bit lengthy but I promise it will be worth the hard work.


INGREDIENTS FOR RICE:

750 grams rice soaked in water for 30 minutes at least

4 liters water for boiling

4 teaspoons salt

2 cinnamon sticks

3 cardamoms

3 cloves

1 1/2 teaspoon cumin/zeera

3 star anise

INGREDIENTS FOR FISH:

1 kilogram boneless fish

1 tablespoon ginger garlic paste

2 teaspoon salt

2 teaspoon red chili powder

1 teaspoon turmeric

1 teaspoon garam masala

2-3 lemon's juice

INGREDIENTS FOR GRAVY:

4-6 medium onions slices

3 tomatoes diced

6 whole green chilies

2 teaspoon ginger garlic paste

1/2 teaspoon nutmeg

1 teaspoon garam masala

1 teaspoon turmeric

2 teaspoon salt

2 teaspoon red chili powder

2 tablespoon chopped coriander leaves

2 tablespoon chopped mint leaves

2 1/2 cup yogurt

2 teaspoon ghee

Marinate the fish first by adding salt, turmeric, garam masala, red chili powder and lemon juice in it.

Mix it well and make sure that each piece of the fish is coated properly.

Set aside for 2 hours

Meanwhile the fish gets Marinated let's boil the rice.

Add salt, star anise, cardamom, cinnamon and cumin to 4 liter water. Boil the water and add rice.

Half cook the rice and make sure you don't disappear after adding the rice to the water.

STAND OVER IT, STIR FREQUENTLY. Drain the rice when they are half boiled and set them aside.

Time to fry the fish.

Add 3-4 tablespoons of oil in a non stick pan and fry the fish until golden brown.

Set the fish aside.

Time to prepare the gravy.

Add some more oil to the left over oil from frying the fish and fry the onions in it until translucent.

Add the ginger garlic paste and fry it for 1 minute.

Add tomatoes and with the help of your spatula crush the tomatoes so they cook thoroughly.

Add yogurt now and mix well.

Now add salt, red chili powder, garam masala, turmeric and crushed green chilies.

Mix properly and bring to a boil.

Turn the flame on low and simmer covered till the oil separates.

Now we carefully add the fish in the gravy and give it a gentle mix.

Take out another pan, a little big in size so we can mix the rice and the gravy properly.

Put a layer of the rice, pour the fish gravy on the rice layer and make another layer of rice over it.

Put chopped coriander, chopped mint leaves and ghee on the rice. Cover the pan with the lid and

Heat the pan on medium for 2 minutes and then simmer until the rice are done.

Uncover the pan and gently mix it so the fish pieces won't break.

Serve with raita and the blood of your enemies.

Pesto Fettuccine w/ Grilled Chicken

The recipe that I am about to teach you all is from one of my favorite dine-ins in Lahore known as The Pantry.

This recipe is super easy and quick to make. It is called Pesto Fettuccine w/ Grilled Chicken. Pest is originated from Italy but who gives a crap about it we just want to eat and have a good time.

INGREDIENTS:

1 pound fettuccine cooked and soaked

3 cups of fresh basil leaves

1 cup of grated Parmesan Cheese (you can find it from green valley or al fatah)

1/2 cup of pine nuts (can be replaced by cashew nuts)

1 cup of olive oil

3 cloves garlic

2-4 chicken breasts sliced from the middle

2 red chilies (if you want to spice it up a little)

Place the water to boil the pasta.

While the water boils, season the chicken with salt and pepper on both sides.

We will keep the seasoning of the chicken plain as we don't want to overcome the pesto's flavor.

Heat a grill pan on medium heat and grill the chicken for 4-6 minutes on each side.

Take it out when it is cooked and slice it just like in the picture.

The water must be boiled by now so add the pasta and cook it for 7-8 minutes until al dente.

Time to make the pesto.

Put the pine nuts, parmesan cheese and garlic cloves in a food processor. Pulse it until it is grounded.

Now add the olive oil slowly and keep it running.

Now add the basil leaves and pulse it until it all becomes a green mixture.

Place the pesto and the pasta besides each other.

Pour the pesto over the pasta and watch them both making love to each other. I'M KIDDING, mix the pasta and the pesto thoroughly together.

Place the Pesto Fettuccine in a bowl, top it with some more pine nuts and grate some parmesan cheese over it. Put the grilled chicken slices over it and SERVE!!!