Fish Biryani

 

It was yummy and matter of pride to see my 11 year old nephew make such tasty biryani. 

Asked him how he made it, he said, it was done in three parts some simultaneously viz:

• Cooking the fish & Making Gravy
• Cooking the rice
• Mixing both

Cooking Fish & Making gravy:

Cooking Fish:

• King fish 5
• Ginger Garlic paste
• Lemon juice or vinager
• Garam masala, salt, turmeric, chilli powder
• Marrinate the fish, and fry - it should not become crispy - fry in slow flame. I should be cooked only 70%
• Remove the fish and keep aside

Making gravy:

• Grind 1 or 2 tomatos,
• Same oil in which fish was fried, saute onion, put ginger garlic paste and green chilly. Put tomato paste and let it cook in high flame for 2-3 minutes. 
• Add 3 table spoon curd, lemon, curry, corriender and Pudina leaf and , turmeric, greenchilli, masala powder, salt, and keep it close. 

Cook the rice:

• Cook basmathi or kaima rice separate, after washing dry. 
• Boil water, and when hot water is ready, add little salt, oil and spices,  
• add rice when water is boiling. It will be ready in 9 to 10 minutes. 
• Drain excess water 

Mix both:

Put the fish in the masala and cook for 2 minutes, 

By then rice would be ready. remove excess water. and put the rice above masala. On top put a little garam masala, dry grapes and coriander leaf and pudina leaf. 

Dhum it for 10 minutes, take the fish pieces out, mix the rice - keep little white colour here and there for good and colourful look. add ghee and mix well, and keep fish pieces above and keep the vessal closed until you serve.