Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks’ August hostess who shared with us some of her family’s tried and true Bengali Biryani recipes – all of them delicious and all of them prepared fresh from our own kitchens!
- 3 tomates pelados y troceados / tomatoes, skinned and chopped
- 1 cucharadita curcuma / tsp turmeric
- 1 cucharadita comino / tsp ground cumin
- 1 chile verde / green chilli
- 4 dientes de ajo / cloves garlic
- 1 cebolla / onion
- 60 gr ghee (si no teneis ghee podeis clarificar mantequilla o usar mantequilla normal)
- 370 gr arroz basmati / basmati rice
- 750 ml leche de coco / coconut milk
- 500 gr filetes pescado blanco / white fish fillets
Ponemos el arroz a remojo 30 minutos. Escurrimos y reservamos. Machacamos los tomates, curcuma, comino, chile, ajo y media cebolla hasta conseguir una pasta Troceamos la otra media cebolla y la freimos con el ghee a fuego medio hasta que se dore. Echamos el arroz y freimos durante 2 minutos. Añadimos la leche de coco y agua hasta que cubra el arroz unos 2cm y medio. Tapar y dejar cocer durante 5 minutos.
Cortamos los filetes de pescado en tiras de unos 3 cm. Añadimos el pescado, la pasta de especias y sal al arroz y dejamos cocer a fuego lento durante 10 minutos o hasta que el arroz esté seco.
Soak the basmati rice for 30 minutes, drain and set aside. Blend the tomatoes, turmeric, cumin, chillies, garlic, and half of the onion to a smooth paste. Thinly slice the remaining onion and fry it in the ghee over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk and enough water to bring the liquid about 1 inch (2½ cm) above the rice. Cover and simmer for about 5 minutes until the rice is half cooked.
Cut the fish fillets into 1 inch (2½ cm) pieces. Add the fish, the paste and salt to the rice. Cover and simmer over low heat for 10 minutes or until the rice is dry.
Ponemos el arroz a remojo 30 minutos. Escurrimos y reservamos. Machacamos los tomates, curcuma, comino, chile, ajo y media cebolla hasta conseguir una pasta Troceamos la otra media cebolla y la freimos con el ghee a fuego medio hasta que se dore. Echamos el arroz y freimos durante 2 minutos. Añadimos la leche de coco y agua hasta que cubra el arroz unos 2cm y medio. Tapar y dejar cocer durante 5 minutos.
Cortamos los filetes de pescado en tiras de unos 3 cm. Añadimos el pescado, la pasta de especias y sal al arroz y dejamos cocer a fuego lento durante 10 minutos o hasta que el arroz esté seco.
Soak the basmati rice for 30 minutes, drain and set aside. Blend the tomatoes, turmeric, cumin, chillies, garlic, and half of the onion to a smooth paste. Thinly slice the remaining onion and fry it in the ghee over medium high heat until lightly browned. Stir in the rice and fry for 2 minutes. Add the coconut milk and enough water to bring the liquid about 1 inch (2½ cm) above the rice. Cover and simmer for about 5 minutes until the rice is half cooked.
Cut the fish fillets into 1 inch (2½ cm) pieces. Add the fish, the paste and salt to the rice. Cover and simmer over low heat for 10 minutes or until the rice is dry.
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