Let us know how to make fish biryani

by Patricia Lin
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Fish is eaten mostly in Bengal, so it is obvious that this recipe is most liked in Bengal. This recipe is made in almost every household in Bengal. By the way, fish is eaten with great fervor in South India and so there is a trend to make this recipe there too. Just the way to make their fish biryani is slightly different and they add turmeric water and curry leaves to it. <! –

                 So let's know how to make it

necessary ingredients:

Fish – 250 grams
Rice – 1 cup
Ginger Paste – 1 Table Spoon
Garlic Paste – 1 Table Spoon
Green cardamom – 2
Black cardamom – 1
Cinnamon slice – 1
Clove – 5
Bay leaf – 2
Green Chili – 4
Coconut – 1/2 cup
Turmeric – 1 table spoon
Cashew – 1/2 cup
Garam Masala Powder – 1 Table Spoon
Ghee – 1 1/4 cup or as per taste
Salt – as per taste

Method of preparation: To prepare fish biryani, first cook the rice. But keep in mind that rice should not be cooked much. If the rice is cooked too much then the real taste of the biryani will not come because the rice sticking in the biryani does not taste good. While cooking the rice, add some oil in it, so the rice will not stick together. When the rice is cooked, take out its water and spread it on a plate. Now wash and chop the fish at least two to three times and keep it aside. If you want, you can also cut the pieces of fish a little bigger in size. Then put a deep vessel with a flat surface in the gas and add ghee to it and let it heat up. When ghee gets hot, add bay leaf, cardamom, green chillies, cloves, cinnamon and finely chopped cashews and fry. After two to three minutes add ginger paste, garlic paste, turmeric powder and salt. Cook it on low flame till the raw aroma comes out from the spices. Now put the fish pieces in it and fry until the fish becomes golden brown on both sides. Now add cooked rice and grated coconut and mix it lightly. Now add garam masala powder and water and let it cook for ten minutes on low heat.

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