Recipe Summary
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Chicken Vegetable Stew Cucumber Raitha Curd Rice Eggs
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Fish Biryani
Ingredients
- Sear fish ½ kg
- Basmati rice – 2 cups (1 cup is 250 ml)
- Onions medium - 4 sliced
- Green chili -1
- Tomatoes medium- 4 chopped
- Coriander leaves ½ bunch chopped
- Mint leaves ½ bunch
- Coconut milk 11/2 cups
- Water ½ cup
- Chili powder – 1- 2 tsp
- Salt to taste
- Turmeric ½ tsp
- Ghee 2 tbsp
- Oil 1 tbsp
- Whole spices - cardamom, cloves, cinnamon, aniseed, saunf, Marathi moong, bay leaf
- Ingredients for grinding (make a fine paste)
- 6-7 red chilies
- 6-7 cloves garlic
- 1 inch piece ginger
- Grated fresh coconut - 1 tbsp
- Hand full of mint leaves
Directions
- Wash and soak the rice in water for about 30 mins. Marinate the fish pieces with a little salt chili powder and turmeric powder. In a pressure cooker pour ghee and oil and add the whole spices after a minute add the onions and green chili and sauté till transparent, the add the tomatoes , the masala paste , coriander leaves and mint leaves and mix well. Mix till the tomatoes become soft and mushy and the raw smell has gone. Now add the fish pieces and mix gently. Then pour the coconut mil and water and mix. Check the salt and add the rice. Close the lid and pressure cook for about 10 mins. Remove and serve hot with raitha
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