Fish Briyani ...

I know it has been long time that I haven't blogged, may be I am too lazy, but I do visit all the blogs, thanks to everyone for inquiring...
Today I want to share my own fish biryani recipe, i experimented with it and the outcome was very good.... Here comes the briyani

All u need is

1. Fish - 2lbs / 1 kg (I used catfish fillet, u can use any kind u like)
2. Yogurt / curd - 1 cup
3. Basmathi Rice 4 cups
4. Onions 2 medium sized
5. Green Chillies 12 nos
6. Mint leaves 20-30
7. Coriander leaves 1/2 bunch
8. Red Chili powder 1 tea spoon
9. Turmeric 1/2 tea spoon
10. Salt according to taste
11. Oil for frying
12. Ghee 1 table spoon
13. Whole Garam Masala 1/2 table spoon
14. Garam Masala powder 1/2 tea spoon
15. Lemon Juice 1 table spoon
16. few threads of saffron soaked in 4 tbsp of warm milk.
17. 1 tsp pepper pwd.


Method:


1.Wash the basmathi rice and half boil with a large amount of water with whole garm masala and 4 to 5 green chillies (slit vertically) and little salt.
2.Take cleaned fish and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. Heat tsp of oil and fry half of the chillies, mint and coriander leaves for 2 mins on medium flame, make a paste of it and add to the above marinated fish with pepper powder.
3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slit vertically), mint leaves and coriander leaves and keep it aside.
4.In thick bottom vessel put some oil (about 1 tea spoon) and pour the marinated mixture and then layer it with onion mixture and pour the lime juice and then layer it with half boiled rice. On the top put some little preheated oil (used for frying onion) and ghee. Add saffron milk for flavor on the top.
5.Keep the lid tightly and keep it on the stove for 20 to 25 mins on a very very small flame. After it is done mix slowly and serve.
6.Can be served with Raita.




Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: My own recipe.
Picture Source: own

Methi Bagara Rice

This rec pie was made on one of my cousins engagement, I liked is so much that I tried it the very next day, and it came out really nice. Hope you all will like it too :)

Ingredients:

1. 2 tbsp kasoori methi
2. 2 cups of basmathi rice
3. 1 tbsp ginger garlic paste
4. 2 bay leafs
5. 4 cloves
6. 2 cardamom
7. 2 sticks of cinnamon
8. 1 tsp of shahi jeera
9. 3 tbsp of oil
10. salt to taste
11. 3 green chillies

Method:

1. Wash the rice, soak it in water and keep it aside.
2. Heat oil add bay leafs, cloves, cardamon, cinnamon and shahi jeera, let it fry for 2 mins.
3. Add onions and fry till translucent.
4. Add kasoori methi and ginergarlic paste and fry for 2 more mins.
5. Add salt and 3 cups of water ( it goes this way, for every cup of rice, I use 1 1/2 cups of water).
6. Let the water boil, then strain the water in which rice was soaked, now add this only rice(no water) to the boiling water.
7. Cook for 5 mins on medium high flame and then simmer it with lid on.
8. Switch off the stove after five mins or till u think the rice is cooked.

Mirchi-ka-salan,Raita,bagara-baingan, mutton curry...


Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: own creation.

This is my entry for Masala Magic: Andhra Cuisine – Regional Cuisines of India May 2007.