|
|
|
 |
|
|
FISH BIRYANI
Spicy Rice With Fish |
 |
|
Seer fish has high concentration of proteins. This is preferred for its less content of bony part. Known as King Mackerel, seer fish is also called as Thazard (French) and Sawara & Caritte (Spanish). Available in Indo-Pacific waters, Mediterranean sea and east coast of Americas, Seer fish forms an important fishery.
-----------------
1 kg Seer Fish.
250 Grams long grain rice (Basmati rice).
300 grams Clarified Butter (Ghee).
100 grams Cashew nuts.
2 cups finely chopped onions.
6 Lengthwise split Green Chillies.
2 spoons ginger-garlic paste.
6 Cloves.
6 Cardamoms.
10 Garlic bulbs.
2 inch Cinnamon.
2 inch Ginger piece.
2 Spoons poppy seeds.
1 cup coconut paste.
2 Spoons Red Chilly powder.
3 Bay leaves.
1 Spoon Turmeric powder.
2 Spoons Spice powder*.
Salt to taste.
Cachumber ingredients:-
3 cups Curd (yogurt).
2 cups shredded onions.
1 cup small tomato pieces.
1/2 cup finely chopped Green Chillies.
1/2 cup chopped coriander leaves.
Salt to taste.
*Spice powder: Take Cloves, Cardamom and cinnamon in equal quantities, slightly fry and grind into fine powder.
|
Clean and cut the seer fish into medium size pieces. Apply ginger-garlic paste, turmeric powder, red chilly powder and one spoon salt to the pieces and marinate for fifteen minutes. Keep aside.
Take one cup onion pieces, cloves, cardamoms, ginger pieces, garlic pieces, cinnamon, poppy seeds and coconut paste and grind into smooth paste.
Take a deep bottomed pan, add ghee and boil. Add remaining onion pieces, cashew nuts, green chillies and the bay leaves. Fry until the onions turn brown. Add the ground paste and fry well. Now add the marinated fish pieces and fry, carefully turning the fish pieces, until oil separates. Add salt and spice powder. Mix carefully. Keep the dish aside.
Wash the rice and half cook. Drain water. Take a vessel and spread one thin layer of rice. Spread some fish pieces and gravy. Again add another rice layer and fish dish layer. Continue the process. See that finally rice layer tops. Simmer it on low flame for about ten minutes or until the preparation is done.
To prepare the Cachumber, take all the ingredients of cachumber in to a vessel and mix well with a spoon.
Serve the Biryani Hot with Cachumber.
|
 |
Preparation Time: 1 Hour |
Serves: |
| Recipe Origin: India |
|
Submitted by: |
|
M.P.R. RADHAKRISHNA
India |
|
|
|
|
| This recipe has been viewed 3389 times. |
|
|
|
