Salmon Biryani masala

This dish looks complicated, but it is very easy to make and assemble it once you have all the ingredients and steps done.

Salmon Biryani masala

750 grams of salmon in pieces

Marinade

6 Garlic  cloves                                                      

1.5 tsp Chili powder    

1.5 tsp Turmeric

1.5 tsp paprika powder

Juice of 1 lemon                                       

1 tsp Salt

Masala

3 Bay leaves                                                 

5 Whole cardamom                                    

2 Onions   finely chopped                                        

4 Garlic  cloves    finely chopped                      

1 piece of Ginger    2.5 cm  finely chopped                                                       

1.5 tsp     Kashmiri Red chili powder     

1.5 tsp      Biryani masala

2 tomatoes diced

3/4 cup of water

salt to taste

550 grams of Basmati rice                                              

1 Cinnamon stick    3 cm                                   

3 Cardamom pods                                      

3 Cloves                                                       

For layering

saffron water

Coriander Chopped

Mint leaves Chopped

fried onions

Mix all the ingredients of the marinade, and place the clean pieces of salmon. Marinate them for 2 hours in the fridge.

In a pan, place a generous amount of olive oil, and fry the fish (2 minutes per side). Set the salmon aside.

In the same oil, place all the ingredients of the masala, except the tomatoes and the water, and let it cook for 5 minutes. add the tomatoes and the water, and let it simmer for 10 minutes. You have to reduce it around 20 %. Here you have your masala sauce.

In a big pot, boil water with the cinnamon, cardamom, and cloves. Boil the rice until it is cooked 3/4. Take the rice out of the pot to stop cooking it.

In a big pot, place some of the masala sauce, a layer of rice, a layer of fish, sprinkle mint and coriander. Place another layer of rice, a layer of masala sauce, a layer of fish, and then a layer of rice. Sprinkle saffron water, masala sauce, and distribute some fried onions, mint and coriander. Put the lid on top, and cook it at medium-low heat for 15-20 minutes. Turn the heat off and let it rest for 7 minutes before serving it. ENJOY!