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PrintFISH BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Apply salt, turmeric, and lime juice to the cleaned fish. Set aside for about 10 minutes.
- Heat the coconut and vegetable oil together in a large heavy bottomed pan.
- Add the onions and fry till golden brown. Add and fry the tomatoes till they blend with the onions. Add the ground paste and salt and fry for about 2 minutes.
- Add fish and cook for 2 minutes. Gently turn over the fish and cook further for 2 minutes. Remove the fish from the masala and set aside.
- Add the drained rice and mix with the masala. Add water to 1 inch above the surface of rice.
- Cook on high flame and when the water starts to boil, cover and cook on medium slow flame for about 10 - 12 minutes or until the rice has absorbed the water.
- Arrange the fish on top of the rice, cover and cook on dum for 10 minutes till the fish and rice are done and each grain of rice should be separate. Serve hot.
INGREDIENTS
- 750 grams seer fish, cleaned, scales removed and cut straight across into 5 pieces, washed
- 750 grams long grain rice, rinsed, soaked and drained
- 250 grams onions, finely sliced
- 2 tomatoes, chopped
- ½ teaspoon turmeric powder
- Juice of half a lime
- 75 ml coconut oil
- 100 ml Cooking oil
- Salt, to taste
Ground to a fine paste
- 1 tablespoon poppy seeds
- 6 cloves
- 1 inch cinnamon stick
- 6 cardamoms
- 1 tablespoon fennel seeds
- 1 tablespoon ginger piece
- 9 dry whole red chillies
- ½ fresh coconut, grated
- 9 garlic cloves
- 6 sprigs curry leaves
4 comments for “Fish Biryani”
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