Hilsa, most delicious fish can make biryani more delicious..so lets make it...
Ingredients For the stock:
250 gm Mutton
1tbs Chopped ginger
2 Chopped large onions
1tbs Whole coriander seeds
2 Bay leaves
1tbs Whole garam masala
1litre Water
1tsp Salt
For the Rice
1/2kg Basmati rice
1/3cup Ghee
4 pieces Cinnamon
4 Cloves
4 Green cardamoms
1tsp Salt
Pinch of saffron soaked in 1/4cup of hot milk
For the Fish
1kg Hilsa fish sliced into 10 large pieces
1tsp Ginger paste
250 gm Thick curd
1tsp Turmeric
1tsp Chilli powder
1tsp Pepper
1/2tsp Cumin
Salt to taste
Directions
- Clean and slice mutton into small pieces. Pressure cook the mutton with all the ingredients for stock for 30 minutes and strain. Only the stock will be needed.
- Wash fish and dry completely. Beat the curd and mix with all the other ingredients for the fish. Marinate the fish for 1 hour.
- Heat ghee and season with the cinnamon, cloves and green cardamoms in a thick bottom vessel. When it is well fried, add rice and fry lightly. Add salt and hot stock. Cover when the stock comes to a boil and cook over a low heat.
- When the water gets absorbed, take out half the rice. Arrange the marinated fish over the rice in the vessel and cover with the rice removed earlier. Sprinkle saffron milk over it.
- Seal the vessel with flour dough and steam on a low flame for 30 minutes. Break the seal at the time of serving.
Posts
Anyone who combines fish and mutton is a master at work. Made mutton liver biryani recently, this one is definitely next on to-do.
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