Recipe of seafood biryani made home, discover how

by Jeremy Spirogis
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Fish is consumed mainly in Bengal, so it’s apparent that this dish is many liked in Bengal. This dish is made in virtually every family in Bengal. By the way in which, fish is eaten with great fervor in South India and thus there is certainly a trend to make this dish indeed there also. Just the way in which to make their particular seafood biryani is somewhat various and additionally they add turmeric water and curry leaves to it. <! –

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                 So let's understand how to make it

necessary components:

Fish – 250 grms
Rice – 1 glass
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 glass
Turmeric – 1 table-spoon
Cashew – 1/2 glass
Garam Masala Powder – 1 Table Spoon
Ghee – 1 1/4 cup or depending on taste
Salt – depending on taste

Method of planning: To prepare fish biryani, initially prepare the rice. But take into account that rice shouldn’t be prepared much. If the rice is prepared excessively then genuine style associated with biryani will likely not come as the rice sticking into the biryani doesn’t taste great. While preparing the rice, then add oil with it, so that the rice will likely not stick collectively. When the rice is prepared, remove its liquid and distribute it on a plate. Now clean and cut the seafood at the least 2 to 3 times and ensure that is stays apart. If you would like, you may also slice the items of seafood only a little larger in proportions. Then placed a-deep vessel with a-flat area within the gasoline and include ghee to it and allow it warm up. When ghee gets hot, include bay-leaf, cardamom, green chillies, cloves, cinnamon and carefully chopped cashews and fry. After 2 to 3 minutes add ginger paste, garlic paste, turmeric dust and sodium. Cook it on reasonable fire till the natural aroma arrives through the herbs. Now place the seafood pieces with it and fry through to the seafood becomes golden-brown on both edges. Now include cooked rice and grated coconut and mix it gently. Now include garam masala dust and liquid and allow it prepare for ten full minutes on reasonable temperature.

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