Fish Maqloobah

Tired with the same lunch menu? Well then, this recipe is for you! A biryani (or a Pulao) in Arabic way.

Maqloobah, which is an Arabic term means, "Upside Down". This rice dish too is prepared upside down! interesting, isn't it? Unlike other biryanis, maqloobah is easy if cooked with good attention. Originally it is made with chicken, but I liked to give it a try with fish. And yep, I succeeded Alhamdulillah... :)

Here's how it's made. (Meaurements are based on standard rice cooker's measuring cup)

Ingredients:

Rice:
Good Quality Jeerakasala/Basmati Rice - 3 Cups
Water to soak the rice
Boiling Water -4-5 Cups

Garam Masala (to be powdered):

Cinnamon - 3 sticks (each 2" sized)

Cardamom - 6

Clove - 3

Fennel Seeds - 1 Tbsp

Pepper Corns - 1 Tsp

Biriyani Leaf - 2

(You can replace this with ready-made garam masala powder, if preferred)

Fish Marination:

Kingfish Slices (or any other fleshy fish) - 1/2 Kg

Garam Masala Powder - 1/2 of the ground powder

Ginger & Garlic Paste - 2 Tsp

Chilli Powder - to taste

Lemon Juice - 1/2 Cup

Salt - to taste

Rice Marination:

Ghee - 1 Tbsp

Chopped Tomato - from 2 medium sized 

Chopped Green Chilli - 1

Chopped Onion - 1 Cup

Chicken Stock Cube - 1

Garam Masala - the remaining half from the ground powder

Vegetables for layering:

Sliced Eggplant - 2 (Medium Sized)

Sliced Potatoes - 2 (Medium Sized)

Cleaned Cauliflower Florets - 2 Cups

Sliced Bell Pepper - 2 Cups

Chopped Coriander and Mint Leaves - Each a handful

Method:

1. Marinate the fish with third set of ingredients and keep refrigerated for an hour.

2. Rinse the rice and soak in enough water for about 10-15 minutes.

3. Deepfry the eggplants, potatoes, cauliflower and bell pepper adding only salt. (Each veggie should be fried separately)

4. In the same oil, fry the marinated fish. Reserve the remaining marination.

5. In a pan, heat ghee. Add the ingredients for rice marination and saute well.

6. Add 1/2 cup of boiling water to the reserved fish marination, mix well and add it to the sauteed masala. Let it simmer for few minutes.

7. Once the masala turns less watery, reduce the flame, check the seasoning and adjust according to your taste. 

8. Drain water from the rice and add it to the cooked masala. Mix well and remove from heat.

Ready to be layered!

9. In a thick bottom pan, first layer 1/4 portion of the rice. Next arrange the fried fish and veggies followed by chopped greens. 

10. Lastly add the remaining rice and spread evenly.

11. Add 3 Cups of boiling water on top of rice and slightly shake the pan. Cover and cook on low flame until the rice is fully done. (You may add an extra cup of boiling water, if the rice is not fully cooked)

12. Now comes the fun part... Once done, remove the lid and place a large plate on top of the pan. Carefully turn the pan upside down while you keep a good grip on the plate as well. Allow to cool for at least 5 minutes.

13. Now tap a few times on the base of the pan and carefully lift it. And.... Wa-Lah!! You did it!

14. Garnish with some freshly chopped coriander leaves and serve hot.