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Mangalore Fish Biryani

Ingredients:

For the Masala : fish briy

  •         Black pepper    –  10
  •         Cinnamon        – 2” inch stick
  •         Cardamoms     – 3
  •         Cloves  – 10
  •         Bay leaves   – 4
  •         Mace  – a pinch
  •       Caraway seeds   -1 tbsp
  •         Lemon juice  – 1 tbsp
  •         Salt

For the Fish:

  •      Fish                   – 1 kg
  •       Gram flour    – 2 tbsp ( make a paste with water)
  •       Lemon juice    – 2 tbsp

Apply it on the fish and keep aside

  •        Onion                            – 2 large (sliced for briyani style)
  •        Bay  leaves                    – 2
  •        Green chillies                 – 3 tbsp
  •        Red chilli powder            – 1 tbsp
  •      Coriander powder            – 1 tbsp
  •      Basmati rice                   – 2 cups

For Powder

  •    Carum seeds            – ½ tbsp
  •      Green cardamoms     – 4 tbsp
  •      Cloves                       – 6
  •       Yoghurt                     – 1 cup
  •      Coriander leaves       – 4 tbsp
  •       Butter                       –  ¾ cup

Method

  • Boil the rice in water along with salt, masala’s and lemon juice.
  • Cook till 90% done and drain. Discard the masala
  • Heat ½ cup clarified butter in a pan. Saute bay leaves and fry onions till golden
  • Now add the ginger, garlic paste and green chillies. Saute till brown.
  • Add the coriander and red chilli powder and saute for 15 seconds.
  • Add the whisked yoghurt and caraway seeds, cardamom and clove powder and cook for 5 mins.
  • Now slide in the fish pieces and cook for about 5 mins. Remove from heat.
    Sprinkle the coriander leaves and 1 tbsp. lemon juice on the fish.
  • Layer the fish on the rice. Pour the balance melted clarified butter evenly over the rice. Close with a tight lid and seal with dough.
  • Place the pan on top of a griddle on very low heat and cook for 6-8 mins
    Serve Hot

 

 

 

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