CLAY POT FISH BIRIYANI
Chef Damu -
Clay pot cooking offers today’s modern culinary enthusiast a brief glimpse of the cooking practices of the past. With so many high tech options available today for food preparation, it seems rather surprising perhaps that something so simple, yet amazingly effective still remains a popular cooking method today. If you are attending a San Francisco culinary school, or receiving any type of cooking training or education, chances are you will hear about clay pot cooking. Here is a brief history of clay cooking and some information to get you well on your way to learning yet another effective and historic method of cooking.
History of Clay Pot Cooking
Long before the days of commercialised cookware, early settlers and civilisations across the world relied on earthenware products for food preparation. These clay pots were made fairly simply back then and just as the soil and clay concentration from one area to the next would vary, so would the composition and use for the clay cookware.
Advantages of Clay Pots Today
Today, clay pots are still used in cooking training and kitchens worldwide for a variety of reasons. The flavour and moisture of the food is unique to the way it is prepared. The clay pot is ideal for recipes that require a high level of moisture for proper cooking. A small amount of liquid is needed to create this moist final product, food stays warm longer when left in a clay pot, meats cook well and maintain their flavour, cleanup is easier since you use one pot for the entire meal and nutrients and vitamins are retained naturally. These are just a few of the factors that continue to bring people back to this ancient cooking method. For those who are also interested in saving energy, clay cooking takes place at a lower heat and requires less time than many other cooking techniques Clay pots not only require a different cooking technique, but also a different cleanup method. They cannot be placed in the dishwasher since this rapid temperature change can crack the pot. Typically, the most common types of foods cooked in a clay pot include Chinese, Thai and other Asian meals. The best tasting dishes are typically those which are served in some type of sauce, like curry or any type of gravy. Most experts also recommend soaking your clay pot in water for at least 4 days before using it, to allow for the water to soak into this porous material. Never take a hot clay pot and set it immediately on a cold surface or it make crack.
- Fish 1.500 kg
- Basmathi Rice 1.000 kg
- Small Onion 400 gms
- Country Tomatoes 400 gms
- Curd 250 ml
- Chilli Powder 30 gms
- Green Chillies 8 nos
- Marati Mogu 5 gms
- Mint Leaves 1 bundle
- Coriander Leaves 1 bundle
- Garam Masala Powder 2 tea spoon
- Ginger Garlic Paste 100 gms
- Ghee 100 ml
- Oil 200 ml
- Salt to Taste
- Cinnamon, Cardamom, Cloves, Bay Leaf, Star Annies
- Wash and cut fish into cubes
- Marinate the fish into curd, 50% of ginger garlic paste.
- Slice onion, Tomatoes, Slit green chillies
- Keep a vessel on the fire add oil add the spices mint leaves and coriander leaves.
- Sauté onion cook till 3/4th add ginger garlic paste sauté
- Add tomatoes sauté well now add chilli powder and coriander powder and green chillies. Add only the curd from the fish marination.
- Add rice sauté add 1:1 water add salt.
- Sauté the fish for 2 minutes remove from the fire
- Once rice absorb water and see bubbles place the sautéed fish on the rice sprinkle coriander leaves and mint leaves keep in the dum for 15 minutes
- Fill this Biriyani in the mud pots cover with aluminium foil place it on on the oven Serve with Onion Raita or Chicken Fry Mutton Chops.