Fish biryani recipe

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Prep Time:0 minutes | Cooking Time:1 hour
3 stars - based on 10 votes

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INGREDIENTS:

  1. Rice  - 3/4 kilogram
  2. Fish (big pieces) - 3/4 kilogram
  3. Egg - 1
  4. Thinly slice chopped Onion - 4
  5. Chopped Tomato - 3
  6. Slit Green chili - 5
  7. Chopped Mint leaf - 20 or from 5 stalk (stem)
  8. Chopped Coriander  leaf - 20 or from 5 stalk (stem)
  9. Ginger garlic paste - 3 teaspoon (tsp.)
  10. Chili powder - 2 teaspoon (tsp.)
  11. Lemon  juice - from 1
  12. Curd or yogurt - 1/2 cup
  13. Rose water - 1 teaspoon (tsp.)
  14. Black pepper powder - 1 teaspoon (tsp.)
  15. Cumin pepper powder - 1 teaspoon (tsp.)
  16. Turmeric powder - 1/2 teaspoon (tsp.)
  17. Fennel powder - 1/2 teaspoon (tsp.)
  18. Biryani masala powder - 2 teaspoon (tsp.)
  19. Tomato sauce - 2 teaspoon (tsp.)
  20. Cinnamon stick - 1 inch
  21. Clove - 5
  22. Cardamom - 4
  23. Oil - 100 milliliter
  24. Salt - as needed.

PREPARATION:

  1. -- Preparing the fish--
    1. Marinate the fish with 1/2 teaspoon (tsp.) of turmeric powder, 1 teaspoon (tsp.) of chili powder, egg, salt as needed.
    2. Fry the fish both side so it's cooked 3/4.
  2. -- Preparing the rice--
    1. Soak the rice in water for 15 minutes, drain the water and keep it aside.
    2. Heat water as needed in a pan, add cinnamon stick, 2 cloves, 2 cardamom, salt as needed.
    3. Once the water start to boil, add the soaked rice and cook until it cooked.
    4. NOTE: you can cook the rice in pressure cooker as well. for each cup of rice add 2 cups of water (1:2 ratio).
  3. In a pan heat oil, now add cinnamon stick, cloves, cardamom and sauté for 1 minutes.
  4. Now add onion and sauté for until the onion turns translucent (golden brown).
  5. Now add ginger garlic paste, mint leaves and sauté until raw smell is gone.
  6. Now add biryani masala powder, chili powder and sauté for 2 -3 minutes.
  7. Now add tomato and sauté until oil separates.
  8. Now add black pepper powder, cumin powder, turmeric powder, fennel powder, yogurt or curd, tomato sauce, rose water, lemon juice, 1/2 cup of water mix well and bring to boil and boil for 2 minutes.
  9. Now add the fried fish and cook until fish pieces are fully cooked. Now remove them and keep it aside.
  10. Now add the cooked rice to the boiling curry and mix well. Place the fish on top of the rice. Cover with a lid; simmer and cook for 15 minutes and serve. NOTE: curry should be at right  thickness (this is the tricky part) so when add rice it not be come soggy. if become soggy it will be hard to remove the liquid completely and make fluffy biryani.

NOTES:


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