Fish biryani is a layered rice dish made from fish, basmati rice, spices & flavour herbs. Biryani is made with mutton and chicken. Fish is mainly eaten in South India.
Let’s make an exotic fish biryani:
Ingredients:
- 1 kg any fish
- 2 kg onions
- 3-4 green chillies
- 3-4 cloves of garlic
- 1/2 ginger
- 2-3 spoons of lemon juice
- 1/2 cup coriander leaves
- 2 cups yoghurt
- Salt to taste
- 1 ½ kg basmati biryani rice
- 4 tbsp ghee
- 1 cup cooking oil
- 2-3 tomatoes
- 2 tsp turmeric powder
- 3 Tbsp cashew nuts crushed
- 1 Tbsp raisin
- Five glasses water ( according to the number of rice cups)
- Three pods of cardamom
- One cinnamon stick
- 1 tbsp of garam masala
Recipe:
- Take 1-2 onions and cut finely into thin slices.
- Heat oil in a pan and add the sliced onions. Fry until golden brown.
- Add some cashew nuts and raisins, fry them well, and keep them aside.
- Add 1 tbsp of turmeric powder to the fish and add enough salt and a spoon of water to this fish. Apply the turmeric paste well until the fish gets the yellow turmeric colour.
- Heat 2 tablespoons of oil in a frying pan and lightly fry the fish till it gets golden brown, then keep it aside.
- Heat 3 tablespoons of oil in a heavy cooker. Now, grind the remaining sliced onions in a blender with 1 cup water.
- Add the mixture of onion to the hot oil.
- Crush the ginger, garlic and green chillies in a grinder.
- Add this paste to the mixture of onions and stir well for 4-5 minutes.
- Include the tomatoes, yoghurt and salt. Cook it for some time till the water evaporates.
- Add the fried pieces of fish, which are in the coriander leaves and the juice of lemons.
- Keep it aside.
For the Rice:
•Heat ghee in a non-stick pan and add one chopped onion, cardamom and cinnamon stick. Now add the washed rice and drain without any water.
- Boil the water and add some salt and cook on high flame till the water gets absorbed by the rice.
- Place a lid over the rice and let it be covered for 10 minutes.
- Sprinkle a bit of garam masala powder over the rice.
- Now take a vessel and add the cooked rice in one layer at the bottom.
- Add a spoon of the fish masala.
- Add over some fried onion, cashew nuts, almonds, raisins and a little garam masala powder and cover with a layer of rice.
- Layer it up, finishing with the garnishes on top of rice.
- Take a napkin and dampen it with water and cover the vessel.
- Put the biryani on low flame for 40 minutes with light heat for the flavours. Serve hot.
