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Fish Biryani
Ingredients
- 1 kg fish
- ½ kg pulao rice
- 4 onions
- 6 green chilies
- 1 tbsp garlic
- 1 tbsp ginger
- 2 tsp coriander powder
- 1 tsp chili powder
- 1 tsp turmeric powder
- 3 tsp garam masala powder
- 1 cup yoghurt
- 1 bunch coriander leaves
- ½ bunch mint leaves
- 1 lemon juice
- 4 tbsp ghee for pulao
- 4 tbsp oil to fry fish
- Salt to taste
Instructions
- Cut the fish into slices and coat with salt, turmeric and chili. Marinate fish for 2-3 hours
- Shallow fry the fish till well-browned
- Heat the oil, and fry half the onions to golden brown and keep aside
- Saute the rest of the onions, add ginger, garlic, and fry. Add coriander powder, chilli powder, garam masala, and turmeric powder and salt. Mix well and keep frying.
- Add yoghurt and a little water, and simmer for a while.
- Add the fried fish carefully in the gravy formed.
- Add chopped coriander and mint leaves, lime juice and half of the garam masala powder. Simmer on slow fire, stirring occasionally until the gravy thickens. Remove from the fire and keep aside.
- Heat the ghee; add rice fry for about 5 minutes. Add sufficient water to cook the rice and add salt.
- Transfer half the rice onto a pan and sprinkle garam masala and the golden-brown onions. Pour the fish and gravy evenly on it.
- Layer the other half of the rice on it and again sprinkle garam masala powder and the goldenbrown onions.
- Cover the pan with a tight-fitting lid and place some live coals on the lid for 15 minutes.
- Garnish and serve