FISH BRIYANI
Ingredients:
Fish marination:
Fish - 5 -6 pieces (Sheela,vanjaram, salmon,paarai)
Ginger garlic paste - 1 tbsp
Red chili powder - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Lemon juice - 1/2 tbsp
Salt - As needed
Boil rice:
Basmati rice - 1 cup
Jeera - 1 tbsp
Cinnamon - 2 -3 nos
Cloves - 6-7 nos
Cardamom - 2-3 nos
Bay leaf - 2 nos
Kal paasi - 1/2 tbsp
Ghee or oil - 1 tbsp
Salt - As needed
For masala;
Onion - 2 nos big size
Tomato - 2 nos
Green chili - 2-3 nos
Ginger garlic paste - 1 tbsp
Red chili powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala - 1/2 tbsp
Turmeric powder - 1/2 tbsp
Curd - 1/2 cup
Mint & coriander leaves - Handful
Salt - As needed
Oil - 2 tbsp
Recipe:
> Wash the fishes well and add all the ingredients which are given in Fish marination and keep aside for 20 min
> Wash the basmati rice thoroughly with water
> In a wider vessel, add 5 - 6 cups of water to boil the rice
> Once the water boil add all the whole spices given above the Boiling rice expect ghee and salt
> When the water boils well add basmati rice, ghee, and salt
> In a high flame allow it to cook for about 8 min and filter the rice from the water and keep aside, let it cool
> Take a pressure cooker or wider vessel add oil and fry the fishes both sides and keep aside
> In the same cooker add oil again and add the onion and green chili
> Make the ginger garlic paste is ready.
> Once the onion turns translucent add the ginger garlic paste and saute for a minute.
> Then add the tomatoes. once tomatoes turn mushy and then add the mint and coriander leaves to it.
> once tomatoes turn mushy and then add the mint and coriander leaves to it.
> Now add the spice powders to it and mix well
> Once the masalas bind well add the curd to it and mix well and add salt and close the lid for above 2 min in a low flame
> Now the oil separates from the masala and now add the boiled basmati rice to it
> Once the layer is formed add the fish pieces above to it. 
> And add the leftover mint and coriander leaves
> Now close the lid with a heavy-bottomed vessel with water and allow it to cook for about 20 min
> Now the yummy fish briyani is ready to be served with onion cucumber raita. Enjoy the food
Note:
> If you have kumkum then add little in boiled milk and add it when adding the boiled rice to the masalas.
> It will taste much more.
> To get colored rice You can add a pinch of turmeric powder when the rice is boiling.
Recipe:
For the beginners, we explained in detail. Try and give your feedback:
> Wash the fishes well and add all the ingredients which are given in Fish marination and keep aside for 20 min
> Wash the basmati rice thoroughly with water
> In a wider vessel, add 5 - 6 cups of water to boil the rice
> Once the water boil add all the whole spices given above the Boiling rice expect ghee and salt
> When the water boils well add basmati rice, ghee, and salt
> In a high flame allow it to cook for about 8 min and filter the rice from the water and keep aside, let it cool
> Take a pressure cooker or wider vessel add oil and fry the fishes both sides and keep aside
> In the same pan add oil again and add the onion and green chili
> Once the onion turns translucent add the ginger garlic paste and saute for a minute. Then add the tomatoes
> Once tomatoes turn mushy and then add the mint and coriander leaves to it.
> Now add the spice powders to it and mix well
> Once the masalas bind well add the curd to it and mix well and add salt and close the lid for above 2 min in a low flame
> Now the oil separates from the masala and now add the boiled basmati rice to it
> Once the layer is formed add the fish pieces above to it and add the leftover mint and coriander leaves
> Now close the lid with a heavy-bottomed vessel with water and allow it to cook for about 20 min
> Now the yummy fish briyani is ready to be served with onion cucumber raita. Enjoy the food
> If you have kumkum then add little in boiled milk and add it when adding the boiled rice to the masalas.
> It will taste much more.
> To get colored rice You can add a pinch of turmeric powder when the rice is boiling.
Recipe by: Adhilakshmi Rajesh
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