Dhokar Dalna | bengali recipe | Wedding home cooking – datainflow
Fish Biryani is a popular and traditional Indian dish which is very delicious and nutritious too. Biryani is an all time favorite and a heavenly dish, which can be cooked in many variations. The blending of rice with our favorite masala makes this dish very special. Chicken biryani, Mutton biriyani, Egg biriyani, Fish biriyani are some variations in biriyani. So Let’s make.
Ingredients:
- Fish fillets-cut into cubes.(1 Kg)
- Oil (2 Tablespoon).
- Onions-grated (1 Cup).
- Ginger paste (1 Teaspoon).
- Garlic paste (1 Teaspoon).
- Garam masala (1 Teaspoon).
- Cumin seeds (1 Teaspoon).
- Coriander powder (1 Tablespoon).
- Turmeric powder (1 Teaspoon).
- Chilli powder (1 Teaspoon).
- Browned onions (1/3 Cup).
- Coriander leaves-chopped (1 cup).
- Salt (For Taste).
- Hung yogurt (1 cup).
- Biryani masala (1 Teaspoon).
- Green chillies to taste-finely chopped.
For The Rice
- Rice (2-2.5 cup).
- Oil (2 Teaspoon).
- Peppercorns (4 Pieces).
- Cloves (4 pieces).
- Green cardamoms (4 pieces).
- Cinnamon-broken (1 pieces).
- Hot water (3 Cup).
- Salt (For Taste).
- Saffron (Mixed in 1 cup warm milk).
Process:
- Heat oil in a pan and add cumin seeds.
- Add onions and ginger-garlic pastes when they splutter. Stir fry till fat separates.
- Add the garam masala, chilli powder, turmeric powder, coriander powder, salt and yogurt and saute till fat separates.
- Mix in the fish and cook over high heat till opaque.
- Mix in the browned onions, coriander, green chillies and biryani masala.
- For make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms. When they darken a bit, add rice, water and salt.
- Mix well and cook till rice is tender but still holds its shape.
- To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture.
- Keep in an oven or over low heat, over a tawa for about 15 minutes.
- Mix to break up the layers and serve.
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