
Prep Time | 1 hours |
Servings |
people
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- For fish marination -
- Fish - 6 pc
- Chilly powder - 2 1/2 tsp
- Turmeric powder - 1/2 tsp
- Salt(to taste) -
- Oil(for frying) -
- FOR RICE. -
- Biriyani rice - 1 kg
- Oil - 4 tbsp
- Ghee : 1 tsp -
- Carrot - 1 chopped
- Onion - 1 finely
- Cardamom - 2
- Clove - 2
- Cinnamon stick(small) -
- For the biriyani masala -
- Onion - 4
- Tomato - 3
- Green chilly - 5
- Ginger garlic paste - 2 tsp
- Garam masala - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Oil - 3 tbsp
- Pepper powder - 1 tsp
- Coriander leaves(few) -
- Curry leaves(few) -
- Salt(as required) -
- For garnishing and layering -
- Chopped coriander leaves -
- Fried onion -
- Fried cashew nuts and raisins -
- Garam masala - 1 tsp
- Ghee - 2 tsp
Ingredients
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|
- Marinate the fish pieces in a mixture of ingredients noted for marination. Deep fry fish pieces in oil.
- Add choped coriander leaves, garam masala and mix well. Keep this aside.
- Heat oil in a pressure cooker, add all the ingredients under the heading 'for rice'.
- Pressure cook it for 1 whistle.
- Take another vessel, add 1/4 portion of cooked rice into it, spread some fried onion mixture. again layer the rice and repeat the same procedure.
- Finally add some coriander leaves and some melted ghee evenly. Close the lid tightly and cook it for 10 minutes in low flame. Biriyani rice is ready now.
- Add chopped tomato.
- Add garam masala, turmeric powder, curry leaves, coriander leaves, ginger garlic and green chilly paste. Saute for another 5 minutes.
- Add fried fish pieces.
- Cook again for 2 minutes and remove from the flame.
- Delicious Fish Biriyani ready. Serve with pickle and curd.
You can visit this link North Indian Style Fish Biriyani. You can also visit this link Thalaserry Fish Dhum Biriyani.