FISH BIRYANI - BIRYANI RECIPES - INDIAN COOKING


 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 aside.

 

In the same oil used to fry fish, fry the sliced onion to a light golden brown. Take out a little fried onion for garnishing.

 

Add the whole garam masala and sauté for a minute. Add 10 gm ginger garlic paste. Saute for 3-4 minutes.  Add the tomatoes and cook till they become mushy. Add Biryani masala and coriander powder and stir well. Add chilly powder. Pour little water if required and cook for a minute.

 

Add curd or coconut milk as desired. Adjust salt to taste. Cook till gravy is slightly thick. Apply the masala gravy over the fish fillet.

 

Divide the cooked rice into two portions.

 

In a suitable vessel,  layer one portion of the rice. Place the fish fillet covered with the masala gravy on the rice layer. Sprinkle a little chopped coriander and mint leaves. Pour the additional gravy and marinating masala, if any, over the fish. Cover it with the second portion of rice. Sprinkle a few chopped leaves of mint and coriander and fried onions. Cover this vessel with a thick aluminum foil and place a lid over it.

 

Heat a tava. Place the vessel on it. Keep the flame on high for two minutes. Then lower the flame. Cook for 10 minutes. Switch off the flame. Let it stand for 20 minutes before serving.

 

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