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| Prep Time | 1 hours |
| Servings |
people
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Ingredients
- Basmati rice - 1 1/2 kg
- King fish steaks - 2 kg
- Onion(3 sliced for curry and 2 for garnishing) - 5 nos
- Turmeric powder - 1 tsp
- Chilly powder - 3 tbsp
- Ginger(sliced, medium size) - 2 nos
- Salt(As reqd) -
- Butter - 3 tbsp
- Cashew nuts - 20 nos
- Raisin(Handful, Unakka munthiri) -
- Curry leaves(Few) -
- Oil - 3 tbsp
- Ghee(Little) -
- Coriander and mint leaves(Few) -
- Turmeric powder(A pinch) -
- Water(to cook fish) -
- Vanilla and pineapple essence(As reqd) -
Ingredients
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Instructions
- Add two onions(sliced) and fry until the onions turn golden. keep it aside and keep the ghee separate.
- Add salt as required
- Add king fish steaks(washed and drained) into this and mix well.
- Add little turmeric powder and pour some water. Mix well and cover with a lid.
- Check occasionally at the beginning and frequently later as the water evaporates.
- Add coriander and mint leaves and cook until the water disappears.
- Keep the curry aside too.
- Add rice (washed and kept for 10 minutes) into this and add a little salt. Stir occasionally.
- Once the rice became tender, drain it and keep for five minutes.
- Transfer cooked fish into another vessel with gravy and spread it on the bottom.
- Add half of the cooked rice, fried cashew nuts, raisins and onions on top of it.
- Finally sprinkle the left over butter on top of it and cover with a lid.
- Keep it on a slow flame for five minutes and turn the flame off after five minutes.
- :-Serve hot with raita or salad
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1 comment
very delicious and easy to cook.