Recipe of Fish Biriyani.
Fish – ½ Kg (fleshy fish)
Ghee – ½ cup
Mint leaves – chopped
Coriander leaves – chopped
Yogurt – ¼ cup
Garam masala – 1 teaspoon (powder)
Green chilli – 4 (paste)
Ginger – 2 teaspoon (paste)
Garlic – 2 teaspoon (paste)
Tomato – 4 (chopped)
Onion – 6 nos
Lime juice – 5 teaspoon
Chilli powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Cashew nuts – required amount (garnishing)
Dried grapes – required amount (garnishing)
Ghee – 1 teaspoon
Cinnamon – 3 nos
Cloves – 3 nos
Cardamom – 3 nos
Rice – 2 cup
For marinating fish:
Ginger paste – 1 teaspoon
Garlic paste – 1 teaspoon
Red chilli powder – 2 teaspoon
Turmeric powder – 1 teaspoon
Fennel seeds – ½ teaspoon (powder)
Combine the marinade ingredients in a bowl, add cleaned fish pieces into this mixture. Set aside for marinating for 1 hour.
Add ghee in a pan. Fry the marinated fish until it turns brown. Remove the fish from the pan and keep aside for draining.
For the preparation of fish masala, add chopped onions and curry leaves in the same oil, fry the onions till it turns light brown. Add ginger paste, garlic paste and chilli paste into the pan fry it for 3 minutes. Then add chopped tomatoes, sauté it well. After sautéing it, add turmeric powder, chilli powder, garam masala powder and required amount of salt. Sauté it well. Add yogurt, mix well. Put the fried fish in the pan.
Cover the pan with lid and cook it for a few minutes. After cooked, add chopped coriander leaves and mint leaves on it.
For the preparation of rice, heat ghee in a pan, add cardamom, cloves and cinnamon in the pan. Then add 4 cups of hot water, after boiling it add the rice and required amount of salt. Cover the pan with lid and cook it in a medium flame.
Heat some amount of ghee in another pan, add cooked rice and make a layer of rice, then add fish masala on the rice layer. Repeat the process till the rice and masala is over. Sprinkle some lime juice over it.
Tightly close the pan with a lid and cook it in the low flame. Fry cashew nuts, sliced onion and dried grapes in the ghee. Garnish the biriyani with fried cashew nuts and dried grapes. Before serving, mix the masala and rice.
Serve it hot with onion curd salad.