Mix of whole spices Cardamom, Black Cardamom, Clove, Mace, Black pepper corns, Cinnamon stick, Star Anise, Bay leaves
4 Whole kashmiri Mirch
Grated coconut: 1/2 cup
Whole Green Chillies: 4
Whole Kasmiri Mirch
White Oil: 2tbsp
Boil the rice with all the whole spices like Cardamom, Black Cardamom, Clove, Mace, Black pepper corns, Cinnamon stick, Star Anise, Bay leaves, 1tbsp salt and 4 Green chilies in a heavy bottomed pan till 80% done and strain the excess water and keep covered.
Marinate the fish pieces with 1/2 tbsp salt and turmeric and deep dry and keep aside
In the leftover oil add the Whole kashmiri mirch and 1 tbsp mustard and let them splutter
Add onion followed by ginger, garlic, kokum and tomatoes and cook on high flame for 5 minutes
Add 1/2 tbsp salt, grated coconut, chilli power and cook for 1 minute
Add the fish pieces and cook for 2 minutes and switch off the flame
Layer one layer of rice in a Microwavable Utensil and layer one layer of cooked fish and little gravy and make 2/3 layers
Cover the Utensil with cling films and Micro on low for 5 minutes
Serve Fish Biriyani with Raita(Yoghurt with onion, green chilies and salt)
A cook...a traveller...a photographer...a musician..A happy go lucky person
Someone who just lives to live his life!!
Here I just share my experience on travel and food ...
View all posts by Live like Joy