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December 17, 2008

Fish Biriyani

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Festival : Ramadan
 Recipe by :
Last Updated: 17-12-2008
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Ingredients :    
 Fish - 1kg
 Basmati rice - 1 kg
 Big onion - 1 kg
 Ghee - 400gm
 Tomato - 1/2 kg
 Crushed Ginger, green chilli, garlic  - 1 cup
 Coriander leaves, Mint leaves - 1/2 cup
 Cashewnuts, Kismis (raisins) - 100gm each
 Turmeric Powder - 1 tsp
 Chilly powder - 1 tbs
 Salt - as required
 Lemon juice - Of 2 lemon
 Curry masala - 2 tsp
 Oil - as required
  Popular Tags:
   Fish,   Tomato,   Lemon,   Raisin,  


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 3/4 th 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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   mrs.mubarak, sri lankaReplyPosted On:27/9/2009
   Fahir Abdul Cadir, chennai(sri lank)ReplyPosted On:9/9/2009
i love this