fish 1/2 kg
marinate fish for 30 minutes with 1 lemon juice, 1tsp chilly powder, 1/4 tsp haldi, 1 tsp garam masala, 1 tsp corn flour, 1 tsp salt
mix all these with fish and keep it for 30 minutes and fry in more oil
rice cooking
for 3 cup washed basmati rice, (the rice will be old )add 5 cup water (the new rices need less water for them add 4 cups of water) put it on a stove add 1/2 tsp jeera, 2 crushed elaichi, 2 clove, 6 black pepper, 1 cinnamon 1tsp salt, 1 tb oil , cover and boil the rice and then slow the flame till all the water absorbed. switch off the flame. after 30 minutes open the lid and give a stir from sides and open otherwise it will cook more, if not cooked properly then cover it.
garnish
in 1 tb ghee fry some washed cashew, coconut pieces, and some raisins only dry the water of raisin and not bulge the raisins remove it
add more oil to it and fry 2 onion slice to brown and remove it, and mix with cashew, raisins keep it for garnishing
Gravy
Make a paste of 1 tomato
grind some garlic, ginger, green chilly, garlic leaves ,fresh turmeric, and some pudina leaves
and saute the paste in the remaing oil of onion, if necessary add extra oil , to this add crushed garam masala powder(2 elaichi,1 tsp fennel seeds, 1 cinamon, 2 clove 6 black pepper,1/2 tsp jeera) and 1 tsp garam masala, 1 tsp coriander powder( no chilly powder )and saute add tomato paste, 1 lemon juice , 1/2 of onion browns and remainings of fish and small fleshy parts of fish add to this and saute the paste well till dry, if need add little water and cook
Take a vessel for biryani pour 2 tb ghee melt it and round all the sides of the pot, layer half of the rice, top it with some chopped coriander leaves ,cooked masala gravy and then rice top it with 1 tb ghee, 1/2 lemon juice, 1/2 tsp sugar, cover with lid.
dum/bake
place 2 tawa on stove top it with rice pot, on top of the lid place a stone/ small mortar for weight, and heat on high flame for 2 minutes, after that slow the flame for 3 minutes or till the sides of the pot is very hot, switch off the flame, after 30 minutes open the lid and give a stir from all sides, so the flavors will spread, again bake on high flame and low flame
after 30 minutes open and serve to plates and garnish with brown onion and cashew mix, serve with fried fish and pickle
mix all these with fish and keep it for 30 minutes and fry in more oil
rice cooking
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| Fish biryani |
garnish
in 1 tb ghee fry some washed cashew, coconut pieces, and some raisins only dry the water of raisin and not bulge the raisins remove it
add more oil to it and fry 2 onion slice to brown and remove it, and mix with cashew, raisins keep it for garnishing
Gravy
Make a paste of 1 tomato
grind some garlic, ginger, green chilly, garlic leaves ,fresh turmeric, and some pudina leaves
and saute the paste in the remaing oil of onion, if necessary add extra oil , to this add crushed garam masala powder(2 elaichi,1 tsp fennel seeds, 1 cinamon, 2 clove 6 black pepper,1/2 tsp jeera) and 1 tsp garam masala, 1 tsp coriander powder( no chilly powder )and saute add tomato paste, 1 lemon juice , 1/2 of onion browns and remainings of fish and small fleshy parts of fish add to this and saute the paste well till dry, if need add little water and cook
Take a vessel for biryani pour 2 tb ghee melt it and round all the sides of the pot, layer half of the rice, top it with some chopped coriander leaves ,cooked masala gravy and then rice top it with 1 tb ghee, 1/2 lemon juice, 1/2 tsp sugar, cover with lid.
dum/bake
place 2 tawa on stove top it with rice pot, on top of the lid place a stone/ small mortar for weight, and heat on high flame for 2 minutes, after that slow the flame for 3 minutes or till the sides of the pot is very hot, switch off the flame, after 30 minutes open the lid and give a stir from all sides, so the flavors will spread, again bake on high flame and low flame
after 30 minutes open and serve to plates and garnish with brown onion and cashew mix, serve with fried fish and pickle
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