fish biryani recipe

Fish biryani recipe

Ingredients for marinade:
500 grams fish
1 tsp ginger garlic paste
1 small tomato chopped finely
½ tsp red chili powder
½ tsp biryani masala or garam masala
1/2 tsp turmeric
2 tbsp. lemon juice
Salt as needed
Biryani gravy ingredients:
3 tbsp oil
1 cup onions sliced and layers separated
1 bay leaf
1 star anise/ biryani flower
3 green cardamoms
1 small cinnamon stick
4 to 6 cloves
½ tsp shahi jeera
1 small strand of mace
1 ¼ tsp ginger garlic paste
¾ to 1 tsp biryani masala powder
½ tsp coriander powder
½ tsp red chili powder
1/2 cup yogurt/curd( thick) or coconut milk
1 tsp kewra water
handful of mint/pudina, coriander leaves
pinch of saffrom
2 tbsp. milk
salt as needed
for biryani rice
1 ½ cups basmathi rice
salt as needed

Method:

Soak saffron in warm milk. set aside.Soak rice for at least 20 minutes and cook till al dente. Do not make the rice mushy but it must be cooked fully.Mix together all the marination ingredients except fish. Taste the marinade to check the spice and salt. Marinate the fish and set aside till the rice gets cooked.Fry the fish in little oil on both the sides till the fish gets cooked and the masala turns golden. Set this aside along with any stock or oil.Add more oil to the pan and fry onions till lightly golden, set aside a few for garnish.to the same pan, add spices and fry them.add ginger garlic paste and fry until the raw smell goes off. If using tomato, add it now and cook until it turns soft. Add biryani or garam masala and coriander powder, red chili powder and fry quickly.Pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set this aside.Add half of the rice to the biryani pot or handi, layer the gravy, add some chopped mint and coriander leaves. layer the fried fish along with oily stock if any.Layer the rice again and then sprinkle coriander leaves, mint leaves and fried onions. pour the saffron milk. Sprinkle kewra water.Seal it with a foil and put it on a hot tawa. Cook on high flame for 2 minutes and very low flame for 10 minutes.Allow fish biryani to rest for about 15 minutes before serving. serve with onion Rita.
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How to make thalapakattu biryani

How to make thalapakattu biryani

Dindigul Thalapakattu biryani

Ingredients

Briyani rice - 1 Kg

Chicken - 1 Kg

Onion - 500 gm

Tomato - 500 gm

Green chilli -12

Chilli powder - 2 tsp

Cardamom - 10

Clove - 10

Cinnamon - 4

Cashew - 10

Ginger - a piece

Garlic - Whole

Curd - 1 cup

Garam masala powder - 2 tbsp

Coconut milk ( thick ) - 4 cups

Lemon - 2

Coriander leaves

Curry leaves

Ghee

Salt

Oil

Method:

Cook rice and transfer to another vessel.Cut the onion, tomato, ginger, garlic finely and slit green chilli.Grind ginger garlic to a paste.Heat ghee in a frying pan.Add cashew, fry till golden and set aside.Heat oil in the same pan.Add onion, fry till golden and set aside.Add cardamom, cloves, cinnamon.Add half of onion, ginger garlic paste, tomato, salt, chilli, curd and fry.Add garam masala powder, red chilli powder, chicken pieces and fry for few mins.Add coconut milk, cover the vessel with a lid and cook.When the chicken is cooked, add lime juice, coriander leaves, mint leaves and mix well.Transfer the chicken masala to the vessel with rice and mix well.Cover the vessel with a lid and cook on a medium flame for 10 minutes.Off the stove.Add roasted onions, cashew, mix well and serve.Thanks for Visiting www.womenspage.in

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Aroma Biryani,aromatic biryani,mutton biryani,valentine's day special dinner,mutton biryani recipe

Ingredients:

1kg mutton – cleaned and washed

2 tbsp ginger garlic paste

2 tbsp turmeric powder

1 tbsp chili powder

1 tbsp coriander powder

1 tbsp salt

green masala paste:
1/4 cup mint leaves

1/4 cup coriander leaves

6 Thai green chillies 
For rice:

2 tbsp vegetable or olive oil

2 cardamons

1 inch cinnamon stick

4 cloves

2 bay leaves

1 large onion – chopped

2 green chillies

1 tablespoon ginger-garlic paste

1 tomato – chopped
2 tbsp turmeric powder
2 tbsp chili powder
2 tbsp coriander powder

4 cups basmati rice (soaked for 2 hours)

1 cup coconut milk 

4 cups water

 1 cup mutton broth

Juice of half a lemon

Salt to taste 
Yoghurt mixture:

1cup curd

2onions(deep fry onions,mix the deep-fry  onions with curd and keep aside )

Method:

Pressure the mutton for 5 whistles. You can increase the number of whistles if the meat is more. Cool down, drain the broth and reserve it for cooking the rice. Keep the meat aside. Use a deep cooking pan with a fitting lid. Add oil to the pan. Once hot, add cardamons, cinnamon, cloves, bay leaves and stay for a minute. Then add the onions and cook for till brown a bit.Add the green chillies and ginger-garlic paste. Cook for 2-3 minutes. Mix in the mint-cilantro paste and yoghurt paste saute well to combine.Add the tomatoes and saute for couple of minutes. Add the spice powders (turmeric, chili and coriander powder) and cook for further 3-5 minutes. Throw in the cooked meat and pour the mutton broth, coconut milk and water. Rise the heat to high and bring it to a boil. Simmer the flame and add the rice and salt. Check for seasoning. Pour the lemon juice. Stir to combine and cook covered for 20 minutes. Switch off the flame and let it rest for another 10 minutes. Serve hot with raita and kurma.

Note:  

Spices are widely recognized for their digestive stimulant action. Spices when consumed through the diet produce significant stimulation of the activities of pancreatic lipase, amylase and proteases.

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