Fragrant Delicious Fish Dum Biryani For Malabar Style
This is a Malabar style dum biryani utilizing kingfish and basmati rice. We can make this with great taste and effectively at home. The lone thing to see is the option of fixings wrong sums and the water adding to cook rice ought to be right.
Elements of Fish dum biryani
1.00 kg Kingfish
1.00 cup ghee
3.00 cup basmati rice
6.00 cup water
0.50 kg onion
1.00 cup tomato
1.00 tbsp ginger glue
1.00 tbsp garlic glue
2.00 tbsp green cold
0.50 cup coriander leaves
0.25 cup oil
0.50 tbsp cold powder
0.25 tbsp turmeric powder
0.50 cup curd
2.00 tbsp lemon juice
0.50-gram cardamom
0.50-gram clove
0.50-gram pepper
0.50-gram cinnamon
1.00 tbsp salt
0.25 cup cashew nuts
0.25 cup raisins
Fish dum biryani
STEP: 1
At the initial step keep six of the water to bubble and in the interim wash three cups of basmati rice and keep it to the side.
STEP: 2
then, at that point clean the kingfish and afterwards pour crisp powder, turmeric powder, salt and blend it well, save it for thirty minutes.
STEP: 3
then, at that point heat a container or Kadai to cook rice and put ghee to it, when it dissolves add ground flavours to it and afterwards add cut one onion.
STEP: 4
saute it well and when it is pleasantly sautéed add the washed rice and mix well, when all the water goes out.
STEP: 5
we can hear a Kiri type sound, then, at that point add the bubbling water and some salt to it, blend it well and add one tablespoon of lemon squeeze to it.
STEP: 6
close the prospect rice to get cooked, in the meantime fry some onion and some cashew nuts and raisins, when the rice is cooked blend it well and add some coriander leaves and seared things upon it.
STEP: 7
then, at that point heat a dish and empty oil into it, then, at that point put fish pieces to it and let it fry the two sides.
STEP: 8
at the point when it is done exchange it for the dish or a plate, fry all the fish pieces and keep it to the side.
STEP: 9
then, at that point heat the same or another Kadai and utilize the same oil we had taken to broil the fish and pour cut onion and ground flavours to it.
STEP: 10
in the interim pound some ginger, garlic and green crisp utilizing a blender and empty this glue into the onion and saute it well.
STEP: 11
then, at that point add cut tomato to it and saute it well, close it for ten minutes and afterwards add curd and seared fish pieces to it blend all well, add water whenever required.
STEP: 12
close the prospect ten minutes in low fire and when the oil shapes a different layer of the fire and pours some coriander leaves.
STEP: 13
presently we can do the dum part, hold a level container under the Kadai we putting dum, pour some ghee to it and when it melts to add some fish masala and afterwards rice and some coriander leaves, seared onion and nuts and afterwards again fish masala.
STEP: 14
then, at that point at the last layer pour rice and upon it add coriander leaves, singed onion, seared nuts and raisins, then, at that point add a half tsp of rose water and little ghee, then, at that point close it firmly and keep in low fire for around twenty minutes.
STEP: 15
our fish biryani is prepared to serve, so off the fire and move to the serving plate serve hot alongside salad and pickle.
Yummy
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