Fish Biriyani

Ingredients:

For rice:

• Biriyani Rice 4 cups
• Water 7½ cups
• Cinnamon 2 to 3 pieces
• Garam masala ½ Tsp
• Cardamom 3
• Ghee 2 Tbsp
• Clove 3
• Salt

For Fish Masala:

• Fish 1 kg
• Yoghurt 1 cup
• Ghee ¼ cup
• Onion 4 big
• Chilly 5 to 10
• Tomato 5 med
• Garlic 15 pods
• Ginger 1 big piece
• Lime juice of 2 lime
• Chilly pdr 1 Tsp
• Turmeric pdr ¾ Tsp
• Coriander pdr 1 Tsp
• Coriander leaves 1 cup

For Garnishing:

• Onion 1 med
• Raisins ¼ cup
• Cashews ¼ cup
• Coriander leaves

Soak the rice for 10 mins. Clean and drain the excess water. Saute the rice in ghee till it turns crisp and starts to crack. Boil water together with salt, little ghee, lime juice, whole spices. Pour this water into the rice and cook well. When it becomes void of moisture content, remove it from fire and keep it aside.

Clean and cut the fish into medium pieces. Marinate it with turmeric pdr and salt. Shallow fry it and keep it aside. Heat ghee in a kadai and add sliced onion, crushed chilly, garlic and ginger. Saute it till it turns light brown in colour. Then put turmeric, chilly and coriander pdr into it and saute well. Add chopped tomato and stir it for a few minutes. Reduce the heat and pour the yoghurt. Add fried fish and rqd amount of salt into it and cook well. Add grounded coriander leaves and lime juice. Mix it slowly and remove it from fire.

Fry the thinly sliced onion in ghee and keep it aside. Fry the cashews and raisins in the same ghee. Arrange fish masala and rice alternatively in a vessel and garnish the top layer with coriander leaves, fried onions, cashews and raisins. Cover it and cook it for 5 to 10 mins.

 

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