Fish Biryani Ingredients: Fish Biryani Fish Biryani One kg fish fillets-cut in to 5 Inch cubes 2 tablespoons oil One

and a halfcup onions-grated 1 tsp ginger paste One teaspoon garlic paste 1 tsp cumin seeds 1 tsp garam masala One tbsp coriander powder One teaspoon chilli powder 1 tsp turmeric powder Five teaspoon salt 1 cup hung yogurt 1 cup coriander leaves-chopped green chillies to taste-finely chopped One teaspoon biryani masala 1/3 cup browned onions For the rice 2 cup rice-cleaned as well as washed 2 tsp oil Four cloves Four peppercorns One cinnamon-broken Four green cardamoms 1 tsp salt Three cups hot water saffron or color mixed within 1 cup warm milk How to make Fish Biryani Heat oil as well as add cumin seeds. Once they splutter, include onions and ginger-garlic pastes. Mix cook until fat sets apart. Include the actual garam masala, coriander powder, chilli powder, turmeric p owder, salt and yogurt as well as saute until body fat sets apart. Add the actual fish as well as cook over high temperature until opaque. Add the actual browned onions, coriander, green chillies and biryani masala. To make the rice, warmth oil and include cloves, peppercorns, cinnamon and c ardamoms. When they color a little, include rice, water and salt. Mix well as we ll as prepare till rice is tender but still holds it is shape. To serve, place the fish layer at the end of the dish, cover with the rice a s well as spread the actual rice milk mixture. Retain in a good stove or over re duced heat, on the tawa for around Fifteen minutes. Mix to break up the layers a nd serve Fish Biryani is ready to serve