Swordfish Biryani is a traditional Indian recipe for a classic lightly-spiced dish of cubed swordfish coated in spiced yoghurt and fried that's mixed with spiced rice with onion and peas and garnished with coriander leaves and tomatoes. The full recipe is presented here and I hope you enjoy this classic Indian version of: Swordfish Biryani.
To Garnish:
1 tbsp coriander leaves, chopped
2 firm but ripe tomatoes, sliced
Method:
Combine the yoghurt it the garam masala, garlic powder, salt, paprika, fennel seeds and turmeric and beat until smooth then spread this mixture over the diced fish and set aside for 10 minutes to marinate.
Now heat the oil in a large pan, add the fish and fry until golden brown all over. When done, turn out onto a plate lined with kitchen paper.
Add the ghee to a pan, melt over medium heat then add the bayleaves, cardamom pod, cloves, black peppercorns, cumin seeds and cinnamon stick. Stir fry for 2 minutes then add the onion and fry for about 8 minutes, or until golden. Add the peas, salt and rice and stir to coat in the ghee.
Pour in the water and bring to a boil. Reduce to a simmer and cook gently for 10 minutes, or until the rice is tender (by this time all the water should be absorbed [pour off any excess]). Add the fish to the rice then stir gently with a fork. Take off the heat, cover tightly with a lid and set aside for 5 minutes.
Turn onto a serving plate, garnish with the coriander and tomato slices then serve immediately.
