Ingredients:
Easy Eats Tinapang Boneless Bangus, sliced and fried
2 cups rice
120g Greek yogurt
2 large red onions, sliced
2 tomatoes, sliced
6 cloves garlic, minced
1½ tbsp fish masala
1 tsp turmeric
1 tsp ginger powder
For the Dipping Sauce / Salsa:
3 tomatoes, minced
¼ cucumber, minced
1 small onion, minced
2 stalks wansoy or kinchay, minced
Juice of 1 lemon or calamansi
Salt to taste
Chili pepper for an extra kick
Procedure:
1. Slice the tinapang boneless bangus and fry until golden brown and crispy. Set aside.
2. In a pan, fry the sliced red onions until golden brown. Remove from the pan and set aside.
3. Wash the rice thoroughly. Add the Greek yogurt, fried onions, sliced tomatoes, minced garlic, fish masala, turmeric, and ginger powder. Mix well until all the ingredients are evenly combined.
4. Cook the rice mixture until the rice is almost done.
5. While cooking the rice prepare the fresh salsa, combine the minced tomatoes, cucumber, onion, wansoy or kinchay, and chili pepper in a bowl. Add lemon or calamansi juice and salt to taste, mix well, set aside.
6. Then, arrange the fried tinapang boneless bangus on top of the rice. Cover the pan tightly to prevent steam from escaping.
7. Let it cook for another 5–10 minutes, or until the rice is fully cooked and the flavors are well combined.
8. Serve the Boneless Bangus Biryani hot with the fresh salsa on the side for a refreshing and flavorful combination.
By: Chef Myles
