Fish Biryani from Maimoona Yasmeens Recipes\r<br> \r<br>YOU CAN ALSO REACH US ON :\r<br>Youtube Subscribe -\r<br>Website - \r<br>Facebook - \r<br>Google Plus - \r<br>Twitter - \r<br>Instagram - \r<br>\r<br>Ingredients: For fish marination and frying\r<br> \r<br>Boneless fish pieces: 1 kg\r<br>Salt: ½ teaspoon\r<br>Red chilli powder: 2 teaspoons\r<br>Ginger garlic paste: 1 tablespoon\r<br>Lemon:1 whole\r<br>Spices (garam masala powder): ½ teaspoon\r<br>Oil: for semi frying\r<br>\r<br>\r<br>\r<br>\r<br>Procedure:\r<br> \r<br>1. Make medium sized pieces of fish. Add 2 teaspoons salt and 2 teaspoons turmeric powder to the fish pieces.\r<br> \r<br>2. Mix thoroughly and keep aside for about half an hour.\r<br> \r<br>3. After half an hour, add and rub one cup wheat flour over the fish pieces and wash thoroughly. This is done to remove its smell.\r<br> \r<br>4. Strain the excess water. Now marinate the fish.\r<br> \r<br>5. Add ½ teaspoon salt, 2 teaspoons red chilli powder, ½ teaspoon spices or garam masala powder, 1 tablespoon ginger garlic paste and add juice of one lemon.\r<br> \r<br>6. Mix well and Keep this aside for about 2 hours.\r<br> \r<br>7. To a frying pan, add one tablespoon of oil.\r<br> \r<br>8. Add marinated fish and shallow fry till they turn brown on both sides. Use more oil f required.\r<br> \r<br>9. Keep the fried fish aside\r<br>\r<br>\r<br>\r<br>\r<br>Ingredients: For making Fish Gravy (Aqni)\r<br> \r<br>Oil: 8 tablespoons\r<br>Onion (medium sized): 6 whole\r<br>Ginger garlic paste: 2 tablespoons\r<br>Red chilli powder: 2 teaspoons\r<br>Turmeric powder: 1 teaspoon\r<br>Salt: 2 teaspoons\r<br>Spices (garam masala powder): 1 teaspoon\r<br>Curd: 2 ½ cups\r<br>Whole green chllies: 7\r<br>Chopped coriander: 2 ½ tablespoons\r<br>Chopped mint leaves: 2 ½ tablespoons Procedure:\r<br> \r<br>1. To another pan, add oil. When the oil is hot, add thinly sliced onions. Fry till the onions turn light brown.\r<br>\r<br>2. Switch off the flame and remove a handful of fried onions and keep aside.\r<br> \r<br>3. Remove the excess oil (take out two tablespoons of oil from the pan).\r<br> \r<br>4. Add ginger garlic paste and stir fry for 15 seconds to get rid of its raw smell.\r<br> \r<br>5. Add whipped curd, red chilli powder, turmeric powder, crushed whole green chillies, chopped mint leaves, chopped coriander, spices or garam masala powder and add salt.\r<br> \r<br>6. Mix well and cook for about 2 minutes or till the oil separates.\r<br> \r<br>7. Add fried fish to the gravy. Mix delicately without tearing the fish pieces.\r<br> \r<br>8. Switch off the flame and keep the fish gravy aside.\r<br> \r<br>\r<br>Ingredients: For cooking the rice\r<br> \r<br>Basmati rice: 1 kg\r<br>Water: 4 litres\r<br>Salt: 5 teaspoons\r<br>Chopped mint leaves: 2 tablespoons\r<br>Chopped coriander: 2 tablespoons\r<br>Cinnamon: 3 small sticks\r<br>Cardamoms: 2 whole\r<br>Black cloves: 3\r<br>Caraway seeds (shahzeera): 1 ½ teaspoon\r<br>Star anise: 3 whole\r<br>\r<br>\r<br>\r<br>\r<br>Procedure:\r<br> \r<br>1. To a pan, add water.\r<br> \r<br>2. Add salt, chopped mint leaves, chopped coriander, small sticks of cinnamon, slit cardamoms, black cloves, caraway seeds or shahzeera and add star anise.\r<br> \r<br>3. Close the lid and cook on high flame till the water comes to boil.\r<br> \r<br>4. Add soaked and drained rice.\r<br> \r<br>5. Semi- cook the rice and stir at times for even cooking.\r<br> \r<br>6. When the rice is half done, drain the water thoroughly.\r<br>\r<br>\r<br>\r<br>\r<br>Ingredients: For final preparation\r<br>\r<br>\r<br>\r<br>\r<br>Semi-cooked rce\r<br>Fish gravy\r<br>Fried onions (which we had kept aside)\r<br>Chopped mint leaves: a handful\r<br>Chopped coriander: a handul\r<br>Clarifed butter (asli ghee): 1 ½ tablespoon\r<br> \r<br>Procedure:\r<br> \r<br>1. Remove half of the drained rice and keep aside.\r<br> \r<br>2. Layer the fish gravy over the remaining rice delicately.\r<br> \r<br>3. Spread the rice which we have kept aside, over the fish gravy.\r<br> \r<br>4. Add fried onions, chopped mint leaves, chopped coriander and clarified butter or pure ghee.\r<br> \r<br>5. Close the lid and cook on medium flame for about 1 minute and simmer till the rice is fully cooked.\r<br> \r<br>6. Mix delicately and serve with dahi ka raitha.
