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PrintFISH BIRYANI
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Marinate the fish in chilli powder, turmeric powder, salt and lime juice for 30 minutes.
- Shallow fry fish in sesame oil and keep it aside.
- To the same oil, add onion and fry till light brown. Add ginger, garlic and chillies. Fry well.
- Add turmeric powder, chilli powder and fenugreek powder, tomato with 100 ml of water and cook till thick.
- Add fish, coriander leaves, salt and coconut milk. Cook for 3 minutes. Remove from fire and add lime juice.
- Soak the rice in water for ½ hour. Drain.
- Heat ghee and add spices and then rice. Fry the rice for 3 minutes. Add water and salt and cook till dry.
- Take a heavy bottomed dish and grease it with ghee. Place a layer of rice. Sprinkle some coriander leaves then some coconut milk.
- Place another layer of rice. Place a layer of fish. Repeat layers and the last layer should be rice. Cover the vessel with a lid and seal with dough.
- Heat the vessel over low flame and allow it to Dum for 15 - 20 minutes.
INGREDIENTS
- 300 grams Jeera or Basmati rice
- 3 tablespoon Ghee
- 2 Cloves
- 1 stick Cinnamon
- 3 Cardamoms
- 1 Bay leaf
- 1½ teaspoon Salt
- 500 ml Water
- 250 grams Fish (Seer, Pomfret, Red Snapper)
- 2 tablespoon Cooking oil
- 200 grams Onion sliced
- ½ tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 slit Green chillies
- ¼ teaspoon Turmeric powder
- 1 pinch Fenugreek powder
- 1 teaspoon Chilli powder
- 100 grams Coriander leaves, chopped
- ½ teaspoon Salt
- 50 ml Coconut milk + 100 ml for sprinkling over rice
- 100 grams Tomato, chopped
- Lime juice of 1 lime
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