Fish Biryani

-
Biryani is a rice based dish made with basmati rice, spices and meat, fish, egg or vegetables. It originated in Iran and has spread all over the places. Even though its mostly popular in South Asia but I guess it is prepared, served and enjoyed all over the world.

There are a lot of varieties of biryani prepared all over the world and one style that we all know is hydrabadi dum biryani. In Bangalore in Kormangala there is a restaurant only for biryani and every time we went there it would be crowed with people lined up till the road :)
It was there when I for the first time tasted with fish biryani.

Since then I have been trying to prepare this yummy recipe. Finally did it last week, here is the recipe.

Ingredients:
  1. Fish : 2 lbs (try using fish that is firmer like : tilapia)
  2. Basmati Rice: 1 cup
  3. Curd: 1 cup
  4. Chilli Powder: 1 tbsp
  5. Turmeric Powder: 1 tbsp
  6. Biryani Masala: 3 tbsp
  7. ginger garlic paste: 1 tbsp
  8. mint leaves : 1 cup chopped
  9. coriander leaves: 1 cup chopped
  10. fried onion : 1 cup
  11. Green Chilli: 2- 3 slit in the middle
  12. lime juice: 2 tbsp
  13. salt: as per taste
  14. food color : 1 tbsp
  15. water: as required.
  16. Whole Garam Masala

Procedure:

To marinate the fish mix it with chilli powder, turmeric powder, salt, half the biryani masal, lime juice and let the spices soak for 30 mins.

Soak the rice in water for 30 mins.

In a pot cook the fish and keep it aside.

In the same pot add curd, biryani masala, 3/4 of the mint leaves, 3/4 coriander leaves, ginger garlic paste, green chilli, salt, half of the fried onions, mix well and cook for few minutes.

Remove half of the mixed spices and add it to the cooked fish.

Now boil the rice with whole garam masala till cooked 70%.

In the mean while continue cooking rest of the spice mix on a slow flame with some water and bring it to a vigorous boil.

Add the rice to the boiling masala mix and level it out. Add color, rest of the fried onion, mint leaves, coriander leaves and then spread the cooked fish on top of everything in a single layer.

Cover and cook for 20 minutes on slow flame.

And finally the biryani is ready, serve it with raita.

It turned out to be quite yummy. So go ahead and try this out and let me know.

Till then Happy Blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more