Ingredients Fish Biryani[edit]
1 kg fish
1 tomato - grated
2 cups rice - boiled
2 cups masoor (red or pink lentils) - boiled
2 onions - grated
1 cup oil
1/2 cup ghee
8 small potatoes
Few cloves, whole peppers, tuj pieces
4 whole green chillies
4 elachi (green cardamom) pods
1 teaspoon jeera (cumin)
1/2 teaspoon turmeric
cup yoghurt
Ingredients Marinade[edit]
1 teaspoon crushed dhania seeds (coriander)
8 cloves garlic
2-3 teaspoon fresh ground red chillies
1/2 teaspoon crushed jeera (cumin)
Juice of 1 lemon
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon oil
1 teaspoon tomato puree
Procedure[edit]
1. Pound or blend asterisk marked ingredients together, then mix into rest of ingredients. Smear fish slices with marinade and refrigerate for an hour.
2. boil masoor and rice separately
3. Fry onions in 1/2 oil and when golden in color strain out extra oil. Add 1/2 oil in to the ghee and fry the patties. Keep aside oils in which onions etc. were fried
4. Fry fish in separate oil
5. In a deep bowl add yoghurt, grated tomato, spices and fried onions ( reserve 1 teaspoon of onion for top of rice). Dip fried fish in the marinade for a few minutes. I a large flat bottomed pot, pour the oils that were left aside in which excess oil was poured, add the remaining ghee and oil, the sprinkle some masoor over it.
6. Arrange fish slices and all marinade over masoor and oil/ghee. Cover with rest of masoor.
7. Arrange patties over masoor and finally cover the rice. Sprinkle top of rice with the reserved fried onion and hot with ghee.
8. Sprinkle 1/4 cup water over rice, close lid tightly and put on heat. when pot starts sizzling lower heat and simmer for 30-40 minutes.
Notes & Tricks[edit]
EmoticonEmoticon