Scheherazade Biryani

Sponsored By www.Apnafoodtv.com

Ingredients:

To Marinate fish:
Salt to taste
Pepper to taste
Turmeric powder 1 tsp
Garam masala powder 1 tbsp
Corn flour (dissolved in water) 1 tsp
Eggs 2
For Biryani:
Ghee 3 tbsp
Whole garam masala (cloves, coriander seeds, fennel seeds, black cardamoms, cinnamon stick, button red chillies, mace, cumin seeds, caraway seeds) 2 tbsp
Onions 3
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Tomatoes 2
Coriander 3 tbsp
Yogurt 1/2 cup
Rice 1 kg
Fish fillets (cubed) 1/2 kg
Oil 3 tbsp
Cumin seeds 2 tsp
Capsicum (diced) 1
Green peas ½ cup
Cashew nuts 50 gm
Raisins 50 gm
Saffron 1 tsp
Kewra water 2 tbsp OR

Rose water 2 tbsp
Mint 1 bunch
Red chilli powder 1 tbsp

Fried onions (to garnish) 4 tbsp

Method:

Marinate fish cubes with salt, pepper, turmeric, garam masala, corn flour, egg. Leave for a while. melt ghee in a pan. Add garam masala, onion, ginger paste and garlic paste. Sauté and add chopped tomato, coriander and yogurt. Add earlier soaked rice, saffron and water as required.
When the rice is nearly done, put a tight lid on and leave to simmer for 20 minutes. Deep fry the marinated fish in hot oil. Keep aside. In another pan, heat some oil and put cumin seeds. Add diced capsicum and onion and sauté. Add some gravy made with tomato puree, ginger, garlic paste and onions, cook till oil separates. Add the fried fish and fold into gravy. Remove the lid from rice. Add kewra or rose water. Before serving, in a flat platter put one layer of rice and one layer of fish masala. Garnish with fried onions. Layer again with fish and then rice. End with a topping of fried onion, mint, cashews and raisins.
type="text/javascript">