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05 July 2013,06:01 by
Prasanna

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FISH BIRYANI

Serves :
4

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • Marinate the fish in chilli powder, turmeric powder, salt and lime juice for 30 minutes.
  • Shallow fry fish in sesame oil and keep it aside.
  • To the same oil, add onion and fry till light brown. Add ginger, garlic and chillies. Fry well.
  • Add turmeric powder, chilli powder and fenugreek powder, tomato with 100 ml of water and cook till thick.
  • Add fish, coriander leaves, salt and coconut milk. Cook for 3 minutes. Remove from fire and add lime juice.
  • Soak the rice in water for ½ hour. Drain.
  • Heat ghee and add spices and then rice. Fry the rice for 3 minutes. Add water and salt and cook till dry.
  • Take a heavy bottomed dish and grease it with ghee. Place a layer of rice. Sprinkle some coriander leaves then some coconut milk.
  • Place another layer of rice. Place a layer of fish. Repeat layers and the last layer should be rice. Cover the vessel with a lid and seal with dough.
  • Heat the vessel over low flame and allow it to Dum for 15 - 20 minutes.

INGREDIENTS

  • 300 grams Jeera or Basmati rice 
  • 3 tablespoon Ghee 
  • 2 Cloves 
  • 1 stick Cinnamon 
  • 3 Cardamoms 
  • 1 Bay leaf 
  • 1½ teaspoon Salt 
  • 500 ml Water 
  • 250 grams Fish (Seer, Pomfret, Red Snapper)
  • 2 tablespoon Cooking oil
  • 200 grams Onion sliced 
  • ½ tablespoon Ginger paste 
  • 1 tablespoon Garlic paste 
  • 2 slit Green chillies 
  • ¼ teaspoon Turmeric powder 
  • 1 pinch Fenugreek powder 
  • 1 teaspoon Chilli powder 
  • 100 grams Coriander leaves, chopped
  • ½ teaspoon Salt 
  • 50 ml Coconut milk + 100 ml for sprinkling over rice
  • 100 grams Tomato, chopped
  • Lime juice of 1 lime

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