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Recipes in English
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Rice / Biryani / Pulao
Recipes >>
Fish Biryani |
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450 grams rohu (any white fish
fillets) |
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1/2 cup vegetable oil |
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1 level teaspoon cumin seeds,
zeera |
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1/2 level teaspoon mustard
seeds |
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1 clove garlic cloves, chopped |
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1 inch piece ginger fresh,
peeled |
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1 teaspoon ajowan (carum) |
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4 green chillies |
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1/2 teaspoon red chili powder |
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As per taste salt |
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10 green cardamoms |
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4 black cardamoms |
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6 cloves |
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10 pieces black pepper |
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1 inch piece cinnamon stick |
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2 bay leaves (taze patta) |
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10 dried plums (aaloo bukharay) |
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Some ghee or cooking oil |
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6 pieces green chili, finely
chopped |
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2 tablespoon coriander leaves,
fresh |
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3 Pinch yellow food color |
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Wash the fish and pat dry. Cut
into 1 inch pieces. In a blender grind the garlic ginger and
chilies to a fine paste. Mix the paste with salt, chili
powder and ajowan. Smear the fish pieces with spice paste.
Set aside for at least 2 hours
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In the meantime heat the oil in
a shallow frying pan, add the cumin and mustard seeds; they
should pop and splutter at once. Add the chopped onions and
, stirring frequently, fry them to a rich golden color. Add
the chopped tomatoes, still stirring frequently, fry the
onions for about 10 minutes until the tomatoes are reduced
to a pulp. Add a little water, if necessary, to prevent the
mixture from sticking to the bottom of the pan. Keep frying
until the oil begins to separate.
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Add the fish and stir well to
coat it with the tomato mixture. Reduce the heat to low,
cover with a tight fitting lid and cook for 15 minutes until
the fish is tender. Sprinkle with finely chopped
coriander. Keep warm
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Soak the rice in water for half
an hour. In another pan boil the rice with 2-3 tsp. of salt
and plenty of water .when the rice are 3\4 cooked drain the
water. Add 1\4 cup oil or butter and fluff with a fork to
prevent the rice to stick each other. Keep rice to one side
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In a large pan place 2 inch
layer of rice at the bottom, then a layer of fish mixture
and dried plums on top, repeating this until the fish and
rice have been used up. sprinkle the coriander and mint
leaves over the top layer of the rice Pour 1\2 cup water and
seeds of cardamom over the rice. Do not stir. Mix the food
color with a little water and sprinkle over the rice
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Cover with a tight fitting lid
and allow to cook for 20 minutes until the rice are cooked
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Once the dish is cooked, leave
it covered for a few minutes then remove the lid, fluff up
the rice with a fork
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Serve with Raita
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Serve Immediately
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Serve Hot
Serves 6 people
Preparation Time: 30 minutes
Cooking Time: 30 minutes.
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