Fish Biryani
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Fish Biryani
Simple Indian Biryani
Curated by praj
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To Keep Warm with Ginger Tea in Winter

To Keep Warm with Ginger Tea in Winter | Fish Biryani |
Some medical experts say that if you feel cold all the way, it may be because your have bad blood flow, which will make you prone to be sick. Today I teach you to make a drink. I have drunk it for almost a whole winter.

Via Arielqiao
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Spice up your soul - cook with Praj

Spice up your soul - cook with Praj | Fish Biryani |

- 4-5 Fish Fillets washed, apply turmeric and salt
- 2 medium size onions chopped
- 2 Tbsp. Oil
- 2 cups of Yogurt
- 5 tablespoon ginger garlic paste
- 1 tablespoon cumin-coriander powder
- 1 inch cinnamon
- 3-4 black peppers
- 2 cloves
- 5 green chilies
- 1 tsp. turmeric
- 2 tsp. red chilly powder
- Salt


Fish Masala:

Stir fry the fish on medium heat for 3 minutes on each side. Set aside.
In a pan, heat oil and add cinnamon, black peppers, cloves and fry for a minute
Add the chopped onions, green chilies, ginger garlic paste and fry until the onion turns golden brown. Then add the turmeric, cumin-coriander powder red chilly powder and yogurt. Add salt and fry for more 5-10 minutes until the oil starts separating from the sauce.
Then add the fried fish and cook on medium heat for 5 minutes.

For Rice:
- 5 cups Basmati Rice
- 1 tablespoon oil
- 3 cinnamon sticks
- 5 cardamoms
- 6 cups water

Wash basmati rice and soak in water for 30 mins or more. Boil water in a stock pot and add cinnamon, cardamom and oil. The oil helps to the rice grains from sticking to each other. Add some salt to flavor the water.
Then add the rice and let it par boil. The rice should be little raw but not very tender. Drain the rice.


For the final steps:
Heat a pinch of saffron and add some water .Set aside
In a cooking pot, add some of the boiled rice so that the fish masala doesn’t burn. Then add some fish masala and some spoons of saffron water, chopped coriander leaves, sprinkle garam masala.
Repeat the same layers again. The final layer should have some rice with sprinkled saffron water, coriander leaves, and 1 spoon of butter/ghee. Add some fried onions and chopped mint on top. Cover the layer with paper napkin and sprinkle some water on top of the paper to keep it moist.

Then cover the vessel with aluminum foil to steam the rice. Bake the biryani in the oven for 200F for 30 mins or on low heat if cooking on gas for 30 mins.
If you are using a croc pot you can cook the biryani on high for 30 mins and then keep it on low for 15 mins.

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