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Fish biriyani
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  1. Hard-fleshed, medium-size fish cut to pieces  1 kg

    Salt        to taste      

Turmeric powder      ½ tsp      

Chili powder       1 tsp

  1. Basmati rice       1 kg
  2. Onion        1 kg
  3. Green chili       100 gm
  4. Raw cashew nuts      50 gm
  1. Raisins        50 gm
  2. Ginger        100 gm
  3. Cut tomatoes       ½ kg
  4. Powdered cloves, cinnamon, cardamom   3 gm each
  5. Ghee        400 gm
  6. Refined oil       as desired

Cut the fish to pieces and marinate in chili powder, turmeric powder and salt for some time and then fry it. Fry finely cut onion, raisins and cashew nuts separately in ghee.

Sauté the green chili in warm oil and then add the 9th ingredients and then sauté again. Put the fried fish and stir slowly.

When water boils add salt and stir and then put the rice and cook. Put the pressure cooker in the fire and then pour ghee. Spread a layer of the masala-covered fish pieces in it and put some rice over it. On top of that put a layer of the fried onion, cashew nuts and raisins. Do this layering till they are over. Pour some ghee on the top layer and heat it in slow fire for five minutes and serve hot.   

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