Hake Biryani

When my sister sat at the table the day we made this hake biryani, she immediately said it smelled amazing—and it's true, all Indian food is very aromatic. But then she asked what it was... I told her, with the most serious face I could muster, that it was: rodent muffin, cobra tail, and unborn foal... She picked up her fork 🍴 and said very seriously: 'Well, it's delicious'... the laughter that followed still lasts... and there's no better diner than her 😉
Hake Biryani
When my sister sat at the table the day we made this hake biryani, she immediately said it smelled amazing—and it's true, all Indian food is very aromatic. But then she asked what it was... I told her, with the most serious face I could muster, that it was: rodent muffin, cobra tail, and unborn foal... She picked up her fork 🍴 and said very seriously: 'Well, it's delicious'... the laughter that followed still lasts... and there's no better diner than her 😉
Steps
- 1
Clean the hake, remove the skin, and cut the fillets.
- 2
Cook the rice with the cloves and a piece of cinnamon. When done, remove, drain, and set aside.
- 3
Blend the tomatoes, onion, and garlic using a blender.
- 4
Add the turmeric, salt, cumin, and chili flakes to make a paste.
- 5
Chop the other half of the onion and fry it with a splash of oil over medium heat until golden. Add the coconut milk and hake, and let it cook for a few minutes.
- 6
Add the spice paste and let it simmer for a few minutes.
- 7
Add the rice and turn off the heat.
- 8
Enjoy!
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