Tuesday, June 16, 2015


Fish Biriyani


For rice
  • Basmati rice - 2 cups
  • water - 4 cups
  • Cardamom - 6
  • Cinnamon - 2 medium size stick
  • Clove - 6
  • Ghee - 2 tbsp
  • Lemon Juice - 1-2 tablespoon
  • Salt-as required

For marination
  • Chilli powder - 2 teaspoon
  • Pepper powder - ½ teaspoon
  • Turmeric powder - 1 teaspoon
  • Ginger & garlic - 1 table spoon each
  • Small onion – 3-4
  • Salt-as required

For fish masala
  • King fish - ½ kg
  • Onion - 2 big
  • Crushed Ginger & garlic - 1 tablespoon each
  • Crushed green chilli - 1 tablespoon
  • Tomato - 3 medium
  • Coriander powder - 1 tbsp
  • Curd - ¼ cup
  • Chopped coriander leaves-few
  • Ghee/dalda - 1 tbsp
  • Oil-for frying(Fish)

For white paste
  • Coconut - 2 tablespoon
  • Poppy seeds - ½ tablespoon
  • Cashew nuts - 1 tablespoon (soaked in water)

For Layering
  • Fried onion-1 big
  • Fried nuts and raisins-few
  • Chopped coriander leaves –few
  • Chopped mint leaves-few
  • Garam masala powder-2tsp


.Grind together the ingredients for white paste & keep aside.

.Grind together all the ingredients for marination into a fine paste. Marinate the cleaned fish pieces with this paste for ½ an hour.

.Shallow fry the marinated fish in oil till it is half cooked.

.Add 1 tablespoon ghee to this oil and sauté the onion till it becomes soft.
.Add the crushed ginger, garlic and green chilli and sauté for 3 minutes.

.Add 1 teaspoon coriander powder. When the oil starts appearing add the tomatoes.

.When the tomatoes are cooked well add ¼ cup curd and chopped coriander leaves. Mix well. Add the shallow fried fish pieces. Make sure that the fish pieces are covered with gravy.

.After 5 minutes add the white paste. When the gravy becomes thick & fish is cooked remove from fire.

.Heat 1 tablespoon ghee in a pan and add the whole masala (cardamom, cloves & cinnamon). Add the washed rice.
.When the rice starts cracking add 4 cups of boiling water, salt and lemon juice. Cook the rice till the water is completely dried.

.Layer the rice and masala in a greased heavy bottomed vessel/non stick pan. Spread one layer of fish masala first & a layer of rice on top of it, then spread chopped coriander ,mint leaves, fried nuts, raisins, garam masala powder and fried onion.
.Repeat the same.

.Close it with a tight lid.
.Reduce the heat to the lowest flame and cook for 20-25 minutes. (Keep the heat at the lowest flame throughout, otherwise it might get burnt.). Also place a pan of boiling water on top of the biriyani vessel at the same time.
.Serve the biriyani with curd,coriander chammanthi and pappad.


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