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FISH BIRIYANI
Fish with Spicy Rice
1 Kg of Mackerel Fish (or Seer Fish).
2 cups Basmathi Rice.
250 grams of Clarified Butter (ghee).
4 Large onions - Chopped.
6 Lengthwise split Green Chillies.
8 Cloves.
8 Cardamoms.
3 spoons of red Chilly powder.
1/2 cup grated raw Coconut powder.
3-4 Bay leaves.
2 spoons of Poppy seeds.
2 spoons of turmeric powder.
2 inch Ginger piece.
8 Garlic pods.
Salt to taste.
3 Spoons of lemon juice.

1 liter of curd, lengthwise cut onion shreds, finely chopped green chillies and finely cut tomato pieces - for the Kachamber.

 

Clean and cut the fish into medium size pieces. Apply turmeric powder, Salt and lemon juice and leave to marinate.

Take half the onion pieces, poppy seeds, ginger pieces, garlics, grated coconut powder, cloves and the cardamoms in to a bowl and grind in to a smooth paste. Fry it adding the remaining onions, bay leaves, red chilly powder and the green chillies in a pan adding ghee. Add the marinated fish pieces and further fry the contents until the fish is done.

Wash the Basumathi rice. Take a pressure cooker and cook rice in it adding 3 cups of water. Remove the cooked rice in to a basin, add the cooked fish to it along with the spices. Mix the rice and fish preparation very carefully so that the fish pieces are not damaged.

Again place the stuff in the pressure cooker and cook for about 10 minutes.

Add the onion shreds, green chilly pieces and tomato pieces to the curd and add sufficient salt to prepare the Kachamber.

SERVE THE BIRIYANI WITH KACHAMBER WHILE HOT.





Preparation Time: 1 Hour Serves:
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

India
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