Fish Biriyani

A perfect biriyani by the seafood. All non-vegetarians will love the taste of it. Just try this at home.

Fish Biriyani
Serves 10
A perfect biriyani by the seafood. All non-vegetarians will love the taste of it. Just try this at home.
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Ingredients
Fish 10 pieces
Onion Sliced 1.5kg
Ginger 100gm
Garlic 100gm
Green chillies 25gm
Lime 2
Tomato 3
Curd 1cup
coriander leaves 1cup paste
Turmeric Powder 1tsp
Coconut oil 1cup
cooking oil 3cups
Ghee 1/2cup
Rice 1kg
Water Double the quantity of rice
Rose water 1tsp
Biriyani masala 11/2tsp
Cardamom 5
Cloves 5
Cinnamon 2" 2 sticks
Kismis 50gm
Cashew 25gm
Salt To taste
Instructions
Clean the fish and add turmeric powder, salt and 1/2 tsp masala and keep aside for 20 minutes.
Slice the onion as thinly as possible.
Fry 250gm sliced onion in oil till golden brown and keep it aside.Also fry cashew and raisins and keep aside.
Slice the tomatos and crush the ginger, green chillies and garlic.
Lightly fry the fish in coconut oil untill half done.
Grind half of the remaining onion with half cup of water.
Heat a pan and add the remaining cooking oil.
Add the onion mixture and crushed ingredients to it and fry till the raw smell disappears.
Add coriander paste, sliced tomatos, curd,a bit masala powder,half the fried onion pieces and salt.
Stir untill the water evaporates.
Add the cooked fish and also the lime juice.
Cover it and keep it aside.
For the Rice
Wash the rice thoroughly untill the water becomes clear.
Drain it so that rice becomes completely dry.
Boil water just double the quantity of rice.
Heat ghee in a non stick or heavy bottomed pan.
Add remaining chopped onion and the whole masalas and fry till onion is transparent.
Add the rice and fry till cream coloured and bit crispy.
Add the boiling water and cook till all water gets absorbed.
Add a bit masala powder and keep the rice closed for 20 minutes.
In a heavy bottomed pan add some ghee and a layer of rice.
Sprinkle some masala powder, fried onions, raisins and cashew.
Now add the cooked fish.
Finish in layers.
Take a napkin just the size of the vessel and dip in water and add the rose water over it.
Cover the vessel and dum for 1 hour by putting heat from top and bottom.
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