Recipe of seafood biryani made in the home, understand how

by Jeremy Spirogis
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Fish is consumed mainly in Bengal, therefore it is apparent that this meal is many liked in Bengal. This meal is made in nearly every home in Bengal. By the way in which, fish is eaten with great fervor in South India and thus there clearly was a trend to make this meal here also. Just the way in which to make their particular seafood biryani is somewhat various plus 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 – according to taste

Method of planning: To prepare fish biryani, initially prepare the rice. But take into account that rice really should not be prepared much. If the rice is prepared excessively then your genuine style for the biryani will likely not come as the rice sticking within the biryani doesn’t taste great. While preparing the rice, then add oil inside it, therefore the rice will likely not stick collectively. When the rice is prepared, sign up for its liquid and distribute it on a plate. Now clean and slice the seafood at the very least 2 to 3 times and ensure that is stays apart. If you prefer, you can even slice the items of seafood only a little larger in dimensions. Then placed a-deep vessel with a-flat area into 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 happens through the herbs. Now place the seafood pieces inside it and fry through to the seafood becomes golden-brown on both edges. Now include cooked rice and grated coconut and mix it softly. Now include garam masala dust and liquid and allow it prepare for 10 minutes on reasonable temperature.

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