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Wednesday, 9 January 2013

Hyderabadi Fish Biryani

Basmati rice ½ kg
Tuna fish ¼  kg
Onion thinly sliced 2
Tomato 2
Mustard seeds ½ tsp
Green chilli slit 2
Curd 2 cup
Ginger garlic paste 2 tsp
Cumin seeds ½ tsp
Pepper corns ½ tsp
Chilli powder 1 tsp
Turmeric powder ½ tsp
Garam masala 1 tsp
Cinnamon 1 stick
Cardamom 2
Cloves 4
Bay leaf 1
Ghee ¼ cup
Coriander leaf chopped 4 tbsp
Salt and oil as required
1.      Clean the fish and boil in a cup of water with salt. Remove heat and keep set aside
2.      In a pan add oil and onions,sauté till golden brown. keep set aside
3.      In a pan add oil, mustard seeds,cumin seeds,pepper,cinnamon,cloves,bay leaf,cardamom,green chilli and tomatoes
4.      Sauté well till mushy
5.      Add curd,turmeric powder,chilli powder,garam masala and salt
6.      Cook till oil seperates
7.      Add boiled fish and mix well
8.      Turn off the flame
9.      Cook rice such that grains are separate and cooked
10.  In a pressue pan add half of the cooked rice,top it with fried onions
11.  Then top it with fish curry and top it with remaining rice
12.  Add ghee and coriander leaf to it
13.  Close the pan and as steam starts coming out,place the whistle and simmer for 5 minutes in low flame
14.  Once the pressure settles down,serve briyani such that all the layers comes in the serving portion
Serve with raita

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