| Recipe |
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| FISH BIRYANI |  | | 6 Oct 2008 | | | Ingredients | |
- fish 1 Lb
- basmati Rice 1 Lb
- eggs 4
- potatoes 4
- tomatoes 3
- coconut 1
- cumin Seeds 1 Tsp
- green Chilies 4
- onions 1 Medium
- cloves Garlic 4
- turmeric A Small Piece
- ghee 4 Tbsp
- salt To Taste
| | | Cooking Method | |
- cut and wash the fish and boil in a cup of water with salt.
- remove and bone it. keep aside. wash rice.
- peel tomatoes and squeeze out pulp and juice.
- hard boil eggs and shell. boil potatoes, peep and cut into cubes.
- grind turmeric, cumin seed, chilies, and garlic and 1/2 onion to a paste.
- extract 3 cups of coconut milk.
- heat ghee in a saucepan, slice and fry remaining 1/2 onion, put in the rice and stir well.
- when slightly brown, pour in the coconut milk.
- add water if necessary so that the liquid will be 2 fingers above rice level.
- when the rice is almost cooked, add the ground paste, fish and salt.
- mix gently and reduce heat.
- cover saucepan and place live charcoal gently on the lid, or bake in a moderate oven, till the rice is sufficiently dry.
- serve garnished with slices of hard boiled eggs and potatoes.
| | | Submited By :Farzana Habib |
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