Quick Fish Biriyani (Meen Biryani)
A slow-assembled fish biryani where each grain of rice carries the aroma of cardamom, clove, and slow-cooked masala. Served with raita and pickle, it is a complete meal on its own.
Ingredientsfor 5 servings
- Fish : 1 k gm
- Rice : 2 cup
- Onion : 4 nos
- Shallot : 5 nos
- Garlic : 8 nos
- Ginger : 2 inch piece
- Tomato : 1 no
- Chilly powder : 2 tsp
- Garam masala : 3 tsp
- Coriander powder : 1 tsp
- Turmeric powder : 1 tsp
- Cardamom : 2 nos
- Clove : 4 nos
- Pepper : 6 nos
- Cinnamon : 2 nos
- Salt, to taste
- Curd : 2 tsp
- Ghee, to taste
- Water, to taste
Preparation
Step 1
Heat a pan add ghee in it and when it gets hot and melt add clove,cardamom, cinnamon and pepper to it and give it a good stir.
Step 2
Next, add ½ sliced onion, ½ tomato to it and give it a good stir.
Step 3
Next, add 1 tsp of garam masala and salt to it.
Step 4
Cook it, stirring well and then add 3 ½ cup of water to it.
Step 5
When the water gets boiled add 2 cup of rice to it.
Step 6
Then close the pan and wait for 10 minutes for the rice to get cooked.
Step 7
Enter Step.
Step 8
Then keep the rice aside.
Step 9
Mix fish with little salt and curd keep it for 15 minutes.
Step 10
Then heat a pan add oil in it and add tomato ginger garlic when it gets hot.
Step 11
Cook it, stirring well until it gets brown.
Step 12
Next, add tomato to it.
Step 13
Stir for 5 minutes.
Step 14
Next, add 2 tsp of garam masala, chilly powder, turmeric powder, coriander powder and salt to it.
Step 15
Give it a good stir for 5 minutes.
Step 16
Next, add the fish to it and give it a good stir.
Step 17
Add little water for the fish to get cooked.
Step 18
Close it and wait for 10 minutes.
Step 19
When the fish masala gets ready. Heat another pan and add ghee to it then pour little of fish masala to it (it should be in a reduced flame).
Step 20
Next, add little of rice to it.
Step 21
Enter Step.
Step 22
Repeat the process and mix rice and fish masala.
Step 23
Decorate with fried nuts and onion.
Step 24
Serve while still hot with salad and pickle.
Tip
Seal the pot with dough or a tight-fitting lid during dum cooking. No steam should escape, or the rice will dry out.
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