Recipe for Fish Biriyani

-
FISH BIRYANI

Ingredients:

boneless fish - 500gm
basmati rice-500gm
onion-250gm
tomato-250gm
green chilli-5
curd-50gm
red chilli powder
coriander leaves
mint leaves
salt
ginger garlic paste 
food color
cinnamon
cloves
bay leaf
oil

To Marinate fish:
red chilli powder
cumin powder
salt
lemon juice-1 tsp
red color- pinch

Method:
  1. Marinate fish for an hour.
  2. Deep fry the thinly sliced onions and keep it seperate.
  3. Soak the rice for 15 min.
  4. Take the vessel and add oil, cinnamon,cloves.
  5. Add tomato, green chilli,curd, ginger garlic paste,coriander leaves, chilli powder. saute it in a low flame
  6. Meanwhile cook the fish in an oven for 1 or 2 min.
  7. Place the dum kadai on the stove , simmer the flame
  8. Now place the vessel over it.
  9. Add the cooked fish to the sauteed tomato gravy.close it with lid. cook it for some 10-15 min.
  10. Now remove the fish and gravy from the vessel. keep it aside in a bowl.
  11. In the same vessel add little bit cooked rice , fried onions, fish gravy and  food color water. Repeat the process for 3 times adding layer by layer. Add mint leaves in between
  12. Add some ghee  it if u want.

                 

By MunsilAnes




Comments

Post a Comment

Popular posts from this blog

Maasi podimaas

-
Image
MAASI EGG PODIMAS Ingredients:( for 1 egg)                     egg-1                onion-1                 tomato- half                red chilli powder- 1/4tsp                maasi- 1 tsp                salt and oil- reqiured quantity                 Method: Heat oil in a kadai and onion in it. Add tomato, chilli powder & salt once the onion turns slight brown colour Pour the egg and stir continuously to make small pieces (podi) of egg.  After egg becomes half cooked, keep the flame in sim and sprinkle the maasi and stir well until egg is fully cooked.  What is Maasi?? For those who dont know, maasi is a cured/dried tuna which is available in market and looks like a log of wood. If the maasi has humidity in it, dry it in sun and grind it to fine powdered form by adding 4 red chillies per 100 gm.  It is also readily available in some places in powdered form (especially in Thoothukudi where it is famous) either with or withou
Read more

Pepper chicken

-
Image
PEPPER CHICKEN INGREDIENTS: Chicken - 500 gm (cleaned & drained)          Ginger garlic paste - 1tbsp Poppy seeds - 1/4 tsp Pepper - 1 tbsp Cumin seeds - 1/2 tbsp Onion - 2 Tomato - 1 Oil & Salt - required quantity Coriander leaves METHOD: Saute the poppy seeds, cumin seeds and half tbsp of pepper without adding oil for 2 minutes and grind it to a fine powder. Heat oil , add onions & gg paste. Saute it well. Grind the sauteed onion to fine paste. Take a vessel , add oil. Add onion paste and saute it for a minute. Now add tomato, chicken and mix it well to the onion paste. Add the grinded powder to it, mix well. Cook in a low flame and sprinkle some water in between. Garnish with coriander leaves and add 1/2 tbsp of pepper over it once the chicken gets cooked.
Read more

Suthriyan

-
Image
SUTHRIYAN Ingredients:                   Idly rice-300gm (Soaked)                Rice flour- 100gm                Cinnamon -2 small sticks                          Onion-1 (big)                Tomato-1                Green chilli-4                Red chilli powder-3 tsp                  Ginger garlic paste- 2 tsp                  Coconut milk- Prepare 1.45 Ltrs with half coconut                                       (So that conconut milk is watery)                Coriander powder-2 tsp                Salt  & Oil- required quantity                Coriander leaves Method: Grind the rice 3 hrs before (starting cooking) as a thick batter. Add the rice flour little by little to the idly flour to make a dough. Add salt in it. Once the dough is ready, roll it in the shape of small finger. Take a vessel and add oil in it. Put onion and cinnamon powder once the oil gets heated.Saute it well. Add tomato, chilli powder, gg paste,salt , coriander powder and green
Read more