Fish nurmahali biryani

Name: Fish nurmahali biryani
Cuisine: American
Ingredients: 6 pieces rohu fish; 600 grams Basmati rice; 120 grams ghee; 300 grams yoghurt; 1 cup onion paste; 5 tablespoons ginger paste; 1/2 cup refined oil; 100 grams besan; 2 tablespoons fennel seeds; 3 tablespoons cumin seeds; 3 tablespoons garam masala powder; 1 pinch saffron strands; As needed Milk to dissolve saffron; to taste Salt; 1 tablespoon turmeric powder

Kamalika Basu De @cook_17371188

mumbai

Indians are lucky enough to have our various types of biriyani cuisines that suits our palates tongue and taste. But this time we will just cross our borders and land on to noor mahal, once a princely state now in Pakistan. The royal families have their own grandeur and their reputed royal cooks tried hard to leave a mark of royalty and keep their culinary repute high standing. One such creation lead to a gem called nurmahali biriyani.
Some also argue that nurmahali biriyani is named after Nurjahan, the beautiful wife of Emperor Akbar and it's making is inspired by the tastes of the royal Nawabs of central India. Whatever legacy the recipe has been spin offed to us is of least significance to it's artful cooking and rich taste. Now the recipe is just few seconds scroll time away. Enjoy!!! Happy eating!!!!

Kamalika Basu De @cook_17371188

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Ingredients

6 piecesrohu fish
600 gramsBasmati rice
120 gramsghee
300 gramsyoghurt
1 cuponion paste
5 tablespoonsginger paste
1/2 cuprefined oil
100 gramsbesan
2 tablespoonsfennel seeds
3 tablespoonscumin seeds
3 tablespoonsgaram masala powder
1 pinchsaffron strands
As neededMilk to dissolve saffron
to tasteSalt
1 tablespoonturmeric powder

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Steps

1

Marinade the fish with salt and turmeric powder for 2 hours.
2

Make a paste of jeera, saunf and marinate the fish pieces with the paste and besan for 1 hour.
3

Wash it out and marinate them next with onion paste, ginger paste, garlic paste and yoghurt.
4

Meanwhile boil the rice till it is half cooked and spread them after straining all the water. Mix garam masala powder and salt in it.
5

In a heavy bottomed vessel add the white oil and half cook the fish pieces flipping them over.
6

Now transfer the rice on top of the fish pieces and spread the ghee and saffron dissolved milk. Cover the vessel with a lid and seal it with flour dough.
7

Let it cook in it's own juice for about an hour and then serve with care.