Recipe: Fish Biryani
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Last Updated: Wednesday, September 21, 2011, 09:28
  

Try out this spicy and delicious fish biryani.

Ingredients:

450 grams rohu
1/2 cup vegetable oil
1 tsp cumin seeds
1 clove
4 garlic cloves, chopped
1 piece ginger fresh, peeled
1 tsp ajwain seeds
4 green chillies
1/2 tsp red chilli powder
Salt, as per taste
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 piece cinnamon stick
2 bay leaves
½ cup ghee/ cooking oil
6 green chilli, finely chopped
2 tsp fresh coriander leaves
2 tsp fresh mint leaves
Yellow food colour



Procedure:

Wash the fish and pat dry and cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajwain. Smear the fish pieces with spice paste. Keep them aside for at least 2 hours

In the meantime heat the oil in a shallow frying pan, add the cumin seeds. Add the chopped onions and stirring frequently; fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.

Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.

Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice is 3\4 cooked, drain the water. Add 2 tbsp butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.

In a large pan place layer of rice at the bottom and then a layer of fish mixture. Sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.

Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.

Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork. Serve hot with Raita.


First Published: Wednesday, September 21, 2011, 09:28



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