Fish Biryani for 6
Preparation Time: 30 minutes. o Cooking Time: 30 minutes
Ingredients :
450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, 1 clove
4 garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajwain seeds (carom)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
½ cupghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoons fresh coriander leaves
2 tablespoons fresh mint leaves
3 Pinch yellow food color
Instructions :
1.Wash the fish and pat dry. 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
ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin seeds; they should
pop and splutter at once. 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 bottomof the pan. Keep frying until the oil
begins to separate.
3. 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.
4. 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.
5. In a large pan place 2 inch ayer of rice at the bottom, then a layer of fish mixture, repeating this until the fish and
rice have been used up. 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.
6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.
8. Serve hot with Raita.
Recipe from www.ptv.com
Other Biryani Recipes
Beef Biryani Recipe |
Chicken Biryani Recipe |
Egg Biryani Recipe |
Fish Biryani Recipe |
Hyderabadi Biryani Recipe |
Mutton Biryani Recipe |
Shrimp Biryani Recipe |
Vegetable Biryani Recipe
|
