Adab Dosto...ummid hai ke mosam-e-germa ki amad ne hawason per bijli zarur girai hogi...magar inhi bijliyon say koi pehle ek adh badal baras bhi sakta hai...per ghum na karein..ye tou mosam ka mizaj hai..per aapka mizaj tou zaayeqaana hai..hai na ? serdi ho ya germi, andhi ho ya tufaan, sab ke gharon may bante hi rahenge pakwaan...phir dair kis baat ki...is weekend ko apne haath se phisalne na dein...bas ji machli ki tarha waqt bhi ud ud kar farar hona hi chahta hai..zara apni giraft mazbut rakhein...aur miss machli se request kar hi lein...ke aaj hum tumhaari shaan badhaayenge...tumhein tawwa fry nahi biriyani may sajaayenge...ye fish biriyani lajawab hoti hai...khaane waala khilaane waala dono hi khush hojaayenge..tou phir bismillah karein ....
Ingredients
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1 kg
king fish palmfret fish
1/2 kg
onions
10 green
chillies
ginger
garlic
Juice of
2 lemons
1 cup
coriander leaves
Mint leaves
¼ cup for garnishing
1 cup
yoghurt
Salt to
taste
1 kg rice
( basmati )
3 Tbsp
ghee
1 cup
cooking oil
½ kg
tomatoes
1 tsp
turmeric powder
water
(in proportion to the number of cups of rice)
6 pods
cardamom
4 cinnamon
sticks
½ garam
masala
Direction
----------------
Take half portion onions and cut them into thin slices. Heat oil and 1/2 cup ghee in a pan,
and fry the onion till golden brown. Apply turmeric powder with enough salt and
little water on the fish. Heat oil in a
frying pan. Lightly fry the fish till half done and keep aside. In a heavy-bottomed vessel, heat oil. Grind
the remaining onion in a blender with 1/2 cup water. Add this onion mixture to
the hot oil. Meanwhile crush ginger,
garlic and chillies. Add this paste to the onion mixture. Stir well for 3-4
minutes. Add tomatoes, yoghurt and salt.
Cook for some time till the water evaporates. Add the fried fish pieces,
coriander leaves and the juice from the lemons. Keep aside. For the Rice:
Heat ghee in a non-stick vessel.
Add 1/2 chopped onion, cardamoms and cinnamo,let the onions fry for 5 min ,add the
washed rice (drain without any water).
Add boiled water (1:2 ratio) and salt and cook on high flame till the
water is absorbed by the rice. Keep the
rice covered for 10 minutes. Sprinkle garam masala powder over the rice. Now take a heavy bottomed vessel and add the
cooked rice in one layer at the bottom. Add a few spoons of the fish masala.
Toss some fried onion, and a little garam masala powder and cover with a rice
layer. Layer it up, finishing with the
garnishes on top. Put the biryani on dum with light heat for the flavours to develop. Serve hot.
