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14 December 2012,02:03 by
D.Sumithra

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FISH BIRYANI WITH ALOO BUKHARA

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Mix the ground green chillies, ginger, and garlic with turmeric, red chilli powder and salt and apply this paste to the fish. Marinate for about 10 - 15 minutes.
  • Heat the oil and add the mustard seeds followed by cumin seeds. When the mustard starts to splutter add the sliced onions and fry till golden brown.
  • Add the chopped tomato and stir and cook. Sprinkle a little water and cook till the oil starts to surface.
  • Add the marinated fish and fry for 2 - 3 minutes, turning the fish to fry on both sides.
  • Sprinkle a little water and cook on low flame for about 10 - 12 minutes or until the fish is ready.
  • Bring about 2 liters of water to a boil with salt and the juice of half a lime. Add the rice and cook for about 6 minutes or until it is half done.
  • Drain the water and transfer the rice to a flat pan.
  • Take a large heavy base pan and smear it with oil. Put half of the par-boiled rice in the pan and gently spread the fish with the masala over the rice.
  • Place the plums over the fish and cover with the balance rice. Sprinkle half a cup of milk over the rice and mint.
  • Dot the rice with 1 tablespoon ghee or butter. Now cover with a tight fitting lid.
  • Cook on high flame for about 2 minutes. Then cook on slow flame for about 15 minutes or until the rice is done and steaming hot, each grain of rice should be separate and serve hot.

INGREDIENTS

  • 500 grams rice, rinsed, soaked and drained
  • 900 grams sea bass or king fish, cut across into thick pieces, washed and drained
  • ½ teaspoon turmeric powder
  • 90 ml milk
  • 2 teaspoon red chilli powder
  • 1 tablespoon ghee or butter
  • 90 ml Cooking oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 large onion, finely sliced
  • 1 tomato, coarsely chopped
  • Juice of ½ a lime
  • 12 dried plums, deseeded
  • A few mint leaves
  • Salt, to taste

Ground to fine paste

  • 6 green chillies
  • 2 inch ginger piece  
  • 10 garlic cloves

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