Fish Biriyani
Ingredients :
| 1. |
Fish |
- 1kg |
| 2. |
Basmati
rice |
- 1 kg |
| 3. |
Big
onion |
- 1 kg |
| 4. |
Ghee |
- 400gm |
| 5. |
Tomato |
- 1/2 kg |
| 6. |
Crushed Ginger, green
chilli, garlic |
- 1 cup |
| 7. |
Coriander leaves, Mint leaves |
- 1/2 cup |
| 8. |
Cashewnuts,
Kismis (raisins) |
- 100gm each |
| 9. |
Turmeric
Powder |
-
1 tsp |
| 10. |
Chilly
powder |
- 1
tbs |
| 11. |
Salt |
- as required |
| 12. |
Lemon
juice |
-
Of 2 lemon |
| 13. |
Curry
masala |
- 2 tsp |
| 14. |
Oil |
- as
required |
Method of Preparation:
Slice fish into
medium pieces breadth wise. Marinate the fish with salt, chilli and turmeric
powder. Shallow fry and keep aside.
Clean rice and
drain well. Cook the rice
in thrice the quantity of water after adding sufficient salt and turmeric
powder, until 3/4th cooked. Sprinkle curry masala over it.
Sauté half the
quantity of
onion in a little ghee until golden brown. Like wise, fry cashew nuts and kismis
(raisins) in ghee and keep aside.
Sauté the remaining
onions in ghee, add the crushed ingredients
and tomato. Add sufficient salt and lemon juice to it.
Take a large vessel put a layer of rice at the bottom, then spread a layer of sautéed
masala, fried fish, coriander leaves and mint leaves, then put some
more rice over it as next layer and repeat till all the ingredients are over. Garnish
with onion, cashew nuts and kismis (raisins). Close the vessel with a tight lid and place some burning coal on
top and bottom and cook for half an hour. OR Place the biriyani in an oven and
bake until the top gets brown. Serve hot with salad.
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