Fish biriyani

Name: Fish biriyani
Cuisine: Indian
Ingredients: 1/2 Kg Pangasius / Rawas Fillets; 2 cups Long grained Basmati pulao rice; 2 tbsp Mustard oil; 1 tbsp Garlic paste; 1 tsp Ginger paste; 4 Onion medium size; 2 Bay leaf; 1 tsp Cumin seeds; 2 inch Cinnamon stick; 3-4 piece Cardamom; 10 piece Whole Black Pepper around; 2 Tomato big size; 1 tbsp Lime juice; 1/2 cup Mint leaves; 1 tsp Sugar; to taste Salt; 1 tsp Turmeric powder; 1 tsp Red chilli powder; 4 cups Water

Sanghamitra Mohapatra @cook_18115993

Fish biriyani

Sanghamitra Mohapatra @cook_18115993

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Ingredients

1/2 KgPangasius / Rawas Fillets
2 cupsLong grained Basmati pulao rice
2 tbspMustard oil
1 tbspGarlic paste
1 tspGinger paste
4Onion medium size
2Bay leaf
1 tspCumin seeds
2 inchCinnamon stick
3-4 pieceCardamom
10 pieceWhole Black Pepper around
2Tomato big size
1 tbspLime juice
1/2 cupMint leaves
1 tspSugar
to tasteSalt
1 tspTurmeric powder
1 tspRed chilli powder
4 cupsWater

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Steps

1

Heat oil in a pan, shallow fry the pieces of fish and keep it in a bowl.
Add 1 chopped onion and mint leaves and fry it till brown. Take it out from the pan and keep it aside for garnishing.Wash the rice and drain the water and keep it aside.In the oil add sugar, when it became red add cumin seeds and all whole garam masala (cinnamon stick, cardamom, whole black pepper).Add other 3 chopped onion and fry it till golden brown, add ginger and garlic paste and fry it till oil comes out.
2

Add chopped tomatoes, salt, turmeric powder and red chilli powder. Fry it.
Add rice and fried fish to it and fry for another 2 to 3 min. Then add water and lime juice and cover it in a low flame.
Stir in between till the rice gets cooked.
Take it out in a serving bowl and garnish it with fried onion and mint leaves.
Serve it hot with curd or raita.