Saturday, December 22, 2012

Fish Biriyani

Biriyani Rice: 2 cup
Salt: needed
Cardamom Pods: 4
Cinnamon Stiocks: 2” stick
Cloves: 3
Bay leaves: 2
Star aniseed: 2
Ghee: 1tbsp
Lemon Juice: 1tbsp
Fish: 1 kg (any type of big fish)
Chilli Powder: 1tbsp
Turmeric Powder: 1tsp
Lemon Juice: 1tbsp
Onion: 3 medium sized
Tomato: 1 big
Ginger garlic paste: 1tbsp
Green Chilli Crushed: 3
Chilli Powder: ½ tsp
Turmeric powder: ¼ tsp
Garam masala powder: ¼ tsp
Coriander leaf: 2 strings
Mint Leaves: 1 string
Yogurt: 1 tbsp
Salt: needed
Oil: ¼ cup (or as needed)
Lemon juice: 1 tsp
Chopped coriander leaves: 2tbsp
Mint leaves chopped: 1tbsp
Garam Masala: 1tsp
Ghee: 2 tbsp
Fried Onion ,Cashew nut and raisins: for garnishing (optional)
Method Of Preparation
Wash and soak rice for minimum 1 hour. Drain it before cooking.
Bring water to boil, add salt, ghee, cardamom, cinnamon, cloves, bay leaves, star aniseed, lemon juice and soaked rice to it. Drain it when its 80% cooked.

Marinate the fish with ingredients under marinating, for about 30 minutes.
Heat oil in a pan and fry the fish pieces. Keep this aside.
In the same oil, add sliced onion, when it turns yellowish brown add ginger garlic paste, stir and now add garam masala, chilli powder, turmeric powder, salt and add tomato.
Add some coriander leaf and mint leaves when tomato is cooked and put in low flame for about 15-20 minutes. Then add well stirred yogurt and stir it well. Put in low flame about 2-3 minutes. Switch off the flame.

Grease the pressure cooker/a pan with air tight lid with some oil/ghee. Heat it in a low flame.
Add half of the cooked rice on top of it add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee and put half of the masala on top layer the fish and again spread the masala on top of the fish. Add the other half of cooked rice on top of it, add some fried onions, cashews, raisins, chopped coriander leaf, lemon juice, ghee. OR instead of putting the fish pieces in between you can keep the fish pieces on top of the rice so that you get the fish pieces without any breaking, but i prefer layering it in between so that the masala coats on the fish.
Close the lid put in full flame for a minute, after that keep in a very low flame for about 20 -30 minutes.
Open after 30 minutes. 
While serving, take out the fish pieces first and mix well the rice and masala with a fork with out breaking the rice. 
Serve with raita of your choice.

Tips: Soaking the rice makes it soft, always don't over stir the cooked rice. Stir with a fork so that the rice won't break



Asiya Omar said...

Delicious Briyani..

Shabbu said...

Yummy and delicious biriyani...

divyagcp said...

Flavorful fish biryani looks so delicious.. Very inviting. said...

hmmmmmm..yummy biryani..vl try dis.

Swathi said...

Fish biriyani looks delicious.

Ganga Sreekanth said...

Superb Fasee. . .

Unknown said...

looks delicious

Unknown said...

Delicious this..

zareena said...

mmmm.... delicious dish and perfectly done.

jehanne@thecookingdoctor said...

wow looks nice...biryani is our fav meal in the house:-)

Kitchen Simmer said...

Love this fish biriyani!

Priya Suresh said...

Flavourful briyani, cant stop drooling here.

Mijú said...

Los arroces secos y especiados son una delicia.
Un saludito

Julie said...

Very tempting biriyani,yummy!!
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