Exceptionally Savoury And Delicious Indian Fish Biryani Recipes

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EXCEPTIONALLY SAVOURY AND DELICIOUS INDIAN FISH BIRYANI



Exceptionally Savoury and Delicious Indian Fish Biryani image

This is Mona Basu's recipe from the Thursday magazine's issue dated March 25-31'04. I hope you enjoy this one!

Provided by Charishma_Ramchanda

Categories     One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 kg kingfish
1/2 kg basmati rice, washed and soaked for 30 minutes
3 medium onions, peeled,washed and sliced
1 1/2 cups oil
1/2 cup nonfat plain yogurt, beaten
1 medium tomatoes, washed,peeled and chopped
3 tablespoons fresh ginger-garlic paste
2 teaspoons green chili paste
1 teaspoon cinnamon
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
salt
10 mint leaves, washed and chopped (or more if desired)
10 sprigs coriander leaves, washed and chopped (or more if desired)
5 sprigs of fresh curry leaves, washed and torn (or more if desired)
2 tablespoons tamarind paste
1 tablespoon red chili powder
3 sprigs of fresh curry leaves, washed and torn

Steps:

  • Marinate the fish with the ingredients mentioned under"marinating" for 30 minutes in a dish.
  • Keep aside.
  • Heat oil in a pan.
  • Toss in the sliced onion and stir-fry it until its brownish in colour.
  • Remove it from the oil.
  • Crush the fried onion and keep aside.
  • Fry the marinated fish in the remaining oil.
  • Pour the remaining oil in a pan.
  • Add the ginger and garlic pastes and green chilli paste.
  • Stir-fry for 2 minutes until the oil separates from the pastes.
  • Now add all the masala powders, chopped tomato and curry leaves to it.
  • Mix well.
  • Stir in yogurt and the crushed and fried onion.
  • Add salt to taste.
  • Cook for 5 minutes, stirring continuously, on medium heat.
  • Add the fried fish, corriander and mint leaves.
  • Now boil the rice in a large pot till it is 75% cooked.
  • Drain the water.
  • Now, take the vessel in which you will be serving this biryani{preferably a large earthen pot}.
  • Alternately, arrange layers of rice and fried fish in this.
  • Close and seal tightly with atta dough{wheat flour dough which we use to make Indian flatbreads/chapatis}.
  • Cook on high flame for 5 minutes.
  • Lower flame and cook for 20 minutes on very low heat.
  • Break the seal, uncover, mix well and serve hot with a raita of your choice.
  • Enjoy!

Nutrition Facts : Calories 843.1, Fat 57.5, SaturatedFat 7.7, Cholesterol 0.4, Sodium 57.4, Carbohydrate 75.3, Fiber 5.3, Sugar 6.8, Protein 9.1

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