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14 December 2012,02:21 by
D.Sumithra

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WHOLE FISH BIRYANI

Serves :
8

Preparation Time :
35 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Apply salt, turmeric and red chilli powder to the cleaned fish. Heat oil in a pan, fry the fish, and remove.
  • Reheat half of the oil. Fry the onions till they become soft and pink. Add the pounded ginger, garlic and green chillies, fry for a minute.
  • Add coriander powder, poppy seeds, and yoghurt and fry well.
  • Add salt, chopped mint, and fresh green coriander with half a cup of water and cook well.
  • Add the fried fish and mix gently with the fried masala without breaking the fish. Squeeze the juice of lime.
  • Heat ghee-oil mix. Fry the onions till brown. Keep aside. Fry the cashew nuts till golden. Remove. Fry the sultanas. They will swell up in a few seconds. Remove and set aside.
  • Reheat the ghee-oil, add in the star anise followed in a few seconds by rice and fry for about 2 minutes.
  • Add hot water, almost double the quantity of rice with little salt and cook on slow flame for about 8 - 10 minutes or until the rice absorbs the water and is almost done.
  • Take a heavy bottomed pan and smear it with oil. Spread half of the rice in it, then place the masala coated fish over the rice.
  • Sprinkle half of the garam masala and rose water and cover with the balance rice.
  • Sprinkle the balance garam masala, rose water and yellow colour, sprinkle a little water.
  • Close with a tight fitting lid and cook on dum for about 15 minutes or until the rice is done with each grain still separate.
  • Garnish with fried onions, cashew nuts, and sultanas, serve hot.

INGREDIENTS

  • 500 grams long grain rice, rinsed, soaked and drained
  • 750 grams fish, whole and cleaned (pomfret or seer)
  • 75 grams onions, finely sliced
  • 100 ml ghee-oil, mixed, for frying
  • 2 inch ginger piece, coarsely pounded
  • 9 garlic cloves, coarsely pounded
  • 6 green chillies  coarsely pounded
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 2 teaspoon red chilli powder
  • 1 teaspoon poppy seeds (khus khus), finely ground
  • 75 grams yogurt, whisked
  • A few drops edible yellow colour, mixed in 2 tablespoon of water
  • Juice of 1-2 limes
  • 20 cashew nuts, broken
  • 15 sultanas
  • 2 star anise
  • 1 teaspoon garam masala
  • 2 tablespoon rose water
  • A few mint leaves, coarsely chopped
  • A few sprigs of fresh green coriander, chopped
  • Salt, to taste

3 comments for “Whole Fish Biryani”

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