RECIPE OF FISH BIRIYANI
|Onion sliced||As necessary|
For Fish Masala
|Small onion sliced||100||gms|
|Crushed green chillies||3|
Method For Preparing Fish Biriyani
Heat 4 tbsp ghee in a pan.
Fry cashew nuts and kismis and remove the ghee.
Fry the sliced onion and remove. Then add cinnamon, cloves and cardamom
Then add the rice and fry for 5 minutes.
The rice must be cleaned, washed, soaked in water for 15 minutes and drained.
Add 4 cups of boiling salted water.
Boil it over high heat for one minute, uncovered. Then reduce the heat to medium and cook for 5 minutes till holes appear in the rice. Do not stir.
Cover the pan with a well - fitting lid. Reduce the heat to as low as possible and cook for another 5 more minutes. Then remove the lid and stir with a fork.
Cut the fish into pieces, clean and drain.
Marinate it with 1/2 tsp chilli powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala and salt to taste. Let it stand for half an hour.
Heat oil in a pan and fry the fish. From the same oil, take 2 tbsp oil and fry the sliced onion, when it becomes brown add ginger paste, garlic paste, crushed green chillies, sliced small onions. Saute for 3 minutes.
Then add the remainig masala (1/2 tsp turmeric powder, 1/2 tsp chilli powder, 1 tsp coriander powder and salt). When oil separates, add chopped tomatoes and a little water.
Add the fried fish pieces and boil for 3 minutes at low fire.
In order to arrange the fish biriyani, take a serving bowl and spread some rice at the bottom of the vessel and place some fish curry over it.
Spread the roasted cashew nuts, kismis, fried onions and a little coriander leaves and mint leaves.
Above this, spread the rice, fish masala and again rice.
Lastly add some more roasted cashew nuts, kismis and fried onions and serve hot immediately.