INDIAN COOKING

  Ingredients: 300 gm deshelled and cleaned prawns 2 gm turmeric powder 5 gm chili powder Salt to taste 5 gm ginger garlic paste 150 gm onion paste 3 gm garam masala powder 100 gm curd 10 gm chopped coriander leaves 250 gm basmati rice. 50 gm fried onions 75 gm oil 10 gm Biryani Masala.   Recipe: Marinate the prawns with all the ingredients except oil, basmati rice, fried onions, and chopped coriander leaves. Let it stand for 30 minutes. Soak the rice for half an hour. Wash well and cook up to 90%. Strain and keep it aside. Heat the oil and fry the prawns with the marinade until the prawns curl up and the oil begins to separate. Divide the cooked rice into two portions. In a thick-bottomed vessel, layer one portion of cooked rice evenly. Cover it with the prawn masala. Spread the other portion of rice over the prawn masala layer evenly. Garnish with fried onions and chopped coriander leaves. Cover this vessel with a thick foil. Place a suitable lid over it.   ...

  Ingredients:     350 gm basmati rice 300 gm fish as fillets. 3 gm turmeric powder 15 gm ginger garlic paste for marination 5 gm red chilly powder 10 gm coriander powder 5-10 ml lime juice 200 gm onion. Two Cardamom Two cloves One inch cinnamon One bay leaf 10 gm ginger garlic paste for gravy 50 gm Tomato 10 gm Biryani masala 5 gm coriander powder for gravy 5 gm chilly powder  for gravy 50 gm curd or coconut milk     Recipe:   Soak the rice for 30 minutes. Cook to about 90% in 4-5 times of water. Do not use whole garam masala while cooking rice for fish Biryani.   Wash the fish well with vinegar.   Marinate the fish with a mixture of turmeric powder, ginger garlic paste, red chili powder, and coriander powder, using a small quantity of lime juice to make a dry masala paste. Add salt as required. Let it stand for about 10 minutes.   Fry the fish slices and keep them asid...