Delicious and aromatic fish biryani.
Ingredients:
4 medium onions
3 medium tomatoes
2 tbsp ginger and garlic paste blended with 4 green chillies
A handful of chopped coriander leaves
A handful of mint leaves
Half cup coconut milk
A pinch of saffron dissolved in litte water.
Method:
Keep 2 fish slices for the gravy and rest of fish slices add red chilly , salt turmeric and lime juice and rub well. Let it marinate.
Soak 5 cups basmati rice in water and keep it aside.( 1 cup - 160ml)
In a cooking pot add half cup oil. Add 1 cinnamon stick, 1 star anise , 3 green cardamom, 3 cloves, 1 bay leaf and stir. Add chopped onions and fry until translucent. Then add ginger garlic and green chilly paste and fry until the raw smell goes.
Add tomatoes and cook until it's mushy. Once oil starts to leave out add salt to taste and 1 tbsp red chilli powder and stir well. Add half cup coconut milk and add the 2 fish slices, chopped coriander and mint leaves and cover the pot. Let it cook for 20 minutes stir occasionally.
In pan pour oil and fry the marinated fish slices until crisp and keep it ready.
Cook rice adding salt until 70% done and drain.
Layering the biriyani
First layer add some rice. Second layer the fish gravy. Next layer rice. Top layer arrange the fried fish. Add some fried onions and chopped coriander leaves and mint leaves. And sprinkle saffron water evenly.Cover with foil and keep it on high flame for 5 minutes and simmer down for 10 minutes.
Keep 2 fish slices for the gravy and rest of fish slices add red chilly , salt turmeric and lime juice and rub well. Let it marinate.
Soak 5 cups basmati rice in water and keep it aside.( 1 cup - 160ml)
In a cooking pot add half cup oil. Add 1 cinnamon stick, 1 star anise , 3 green cardamom, 3 cloves, 1 bay leaf and stir. Add chopped onions and fry until translucent. Then add ginger garlic and green chilly paste and fry until the raw smell goes.
Add tomatoes and cook until it's mushy. Once oil starts to leave out add salt to taste and 1 tbsp red chilli powder and stir well. Add half cup coconut milk and add the 2 fish slices, chopped coriander and mint leaves and cover the pot. Let it cook for 20 minutes stir occasionally.
In pan pour oil and fry the marinated fish slices until crisp and keep it ready.
Cook rice adding salt until 70% done and drain.
Layering the biriyani
First layer add some rice. Second layer the fish gravy. Next layer rice. Top layer arrange the fried fish. Add some fried onions and chopped coriander leaves and mint leaves. And sprinkle saffron water evenly.Cover with foil and keep it on high flame for 5 minutes and simmer down for 10 minutes.
Don't open the lid until 15 minutes.
When ready to serve. Dish out the fried fish on a plate and mix the biriyani in the pot. Take it out on in a serving plate and on top place the fried fish.
Serve warm.
When ready to serve. Dish out the fried fish on a plate and mix the biriyani in the pot. Take it out on in a serving plate and on top place the fried fish.
Serve warm.
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