Burmese Biryani

Confession before I speak furthermore. Curiosity kicked in and began my quest in searching for biryani recipes, though I think you know it as well? I am not left far behind when biryani is a concern or even the much more easy to put together or maybe requiring extra ingredients and time rice dishes (Hyderabadi Biryani & Vegetable Biryani)? Pretty much says it all (Rice Pilaf). Nevertheless, checking through a couple of the Burmese Biryani recipes and mostly popping up Burmese Chicken Biryani, oh-boy glad I was. Burmese Biryani Biryani and more or less due to my Indian heritage (Fish Puttu, Indian Spiced Salmon & Ghee Rice) and possibly Chinese (Teochew Steamed Fish) and Thai influences (Thai Crispy Fish) too? Yet I had to opt for fish because, like I have already told you before, my other half-half and his taboo towards chicken (Indonesian Grilled Fish & Mauritian Fish Curry). Having said that, I must confidently say this my version must trended so close behind any authentic and traditional Burmese Biryani. Attractive bright yellow hue (Turmeric Rice & Lemon Cashew Rice) from saffron strands, spices and all things nice from the aroma and richness of ghee, and coriander leaves (Coriander Rice) scented, cooked in the rice cooker (Curry Leaves Rice & Dhal Rice) biryani. Teamed alongside masala pan fried salmon,  raw vegetable yogurt salad (Vegetable Raita) and boiled egg(s). Wholesome, filling and fab Burmese Biryani. 

Ingredients

For Salmon

4 medium pieces of salmon 
1/4 tsp garam masala
1 tbsp yogurt -whisk
Crushed pepper - as needed
2 tbsp oil 

Salt - as needed 

For Rice

2 cups basmati rice - rinse and drain off excess water

2 tbsp ghee or butter

Spices - 2 sticks cinnamon, 2 star anise and 3-4 cloves

4 shallots - slice thinly

2 tbsp cashew nuts

1/2 tsp saffron strands (or turmeric powder)

3 cups water

Coriander leaves - for garnishing

Salt for taste

Method
For Fish

Marinated fish with all the ingredients listed above except oil. 
Set aside, if you can, for half an hour. 
Thereafter, heat a non-stick pan and drizzle oil inside. 
Place fish inside  
Fry and cook on both sides. 

Remove and keep aside.

For rice
Heat ghee. 

Fry cashew nuts till crispy and brown. 

Remove and keep aside.

Do the same for shallots - fry till crispy and remove.

Now add spices and quickly fry.

Put in rice and stir for a few minutes.

Tip rice mixture into rice cooker.
Add salt, saffron strands and water.

Gently stir and let it cook.

Once cooked, fluff up rice.

To serve - garnish biryani fried shallots, fried cashews  and coriander leaves.
Place fish atop and paired along vegetable raita and boiled egg(s).