Sunday, December 30, 2012,10:19 PM
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PrintFISH BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat half a portion of the oil in a pan and fry the ground masala paste for 2-3 minutes.
- Add a little water and the fish pieces. Fry on a low flame for 8-10 minutes, turning once so as to cook the fish evenly on both sides. Keep aside.
- Heat the remaining oil in a large pan and fry the rice along with garam masala for 10-12 minutes.
- Add enough water, lemon juice, turmeric powder, salt, coconut, poppy seeds and coriander leaves. Cook till tender.
- Arrange the rice on the sides of a large pan and keep the fish mixture in the centre. Cook covered on a low flame for a few minutes.
- Serve hot
INGREDIENTS
- 1 kg Fish, cleaned, cut into 6-8 pieces, rinsed and drained
- 200 ml Cooking oil
- 250 grams Coconut, scraped and roasted
- 550 grams Rice, rinsed and soaked
- ½ teaspoon Poppy seeds roasted
- 2 teaspoon Lemon juice
- 2 tablespoon Coriander leaves, chopped
- ½ teaspoon Turmeric powder
- Salt to taste
Grind to a coarse paste
- 1-2 Onions (chopped)
- ½ " piece Ginger
- ½ pod Garlic
- Marble- sized ball Tamarind
- ½ teaspoon Aniseeds
- 6 Green chillies
- 4 Cloves
- ½ " piece Cinnamon
- Salt to taste
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