Recipe: Fish Biryani

The Dhaka Times Desk All housewives want to prepare delicious food and serve it in front of their family. There are many chicken-beef-beef biryani, let's make fish biryani today.

Materials-

• 4 pieces of roe/salmon fillet

• Basmati/ sugar powder rice 1 cup

• Ghee/oil 4 tbsp

• Chopped onion 1 cup

• Ginger garlic paste 2 tsp

• Sour yogurt 4 tablespoons

• Jaiphal and Jayatri powder 2 teaspoons

• Poppy batter 1 teaspoon

• Cardamom 4-5

• Cinnamon 2 sticks

• Half cup of milk

• Cut a few slices of lemon thinly

• Barista Half Cup

• A little food coloring (optional)

• Salt to taste

method-

- First fry the fish pieces in a little oil until light red. It will remove the roughness of the fish. Keep the fish aside.

- In a bowl, mix sour curd with 1/4 cup of beresta with ginger garlic paste, jaiphal, jaitri powder, poppy seed batter.

- In another bowl, boil the rice with salt and drain the water. Do not overcook the rice. Biryani will not be crispy if it is overcooked.

-Now add oil/ghee in another pan and add chopped onion and cinnamon cardamom. Fry it completely red like Beresta. Add curd mixed with this onion and half a cup of milk. Add salt. Cook for 10 minutes. Add the fish pieces and cook for another 5 minutes. When it turns a little red, remove it from the oven.

-Pour some rice in an oven proof bowl or a heavy pot first. After that spread the lemon pieces. After that add the fish pieces and broth. Sprinkle with parsley. Again sprinkle some color on it with cooked rice and wrap well with foil paper to prevent steam from escaping.

Cover the pot well and put it in the oven on a very low flame. Cook till the rice is cooked. Do not stir, it will break the fish. Bake in the oven at 180 degrees for 20 minutes.

Serve hot.

Source - Priod.com