Fish Biryani Recipe
Ingredients
| Pulao rice 400 gm. | ||
| Tomatoes | 500 Gram (For 4) | |
| Coconut | 1/2 (For 4) | |
| Salt | To Taste (For 4) | |
| Cloves | 2 Gram (For 4) | |
| Cinnamon | 2 Gram (For 4) | |
| Pepper | 2 Gram (For 4) | |
| Bay leaf | 2 Gram (For 4) | |
| Fat | 50 Gram (For 4) | |
| Fish | 500 Gram (For 4) | |
| Salt | 10 Gram (For 4) | |
| Garlic | 3 Clove (5gm) (For 4) | |
| Ginger | 5 Gram (For 4) | |
| Mint leaves | To Taste (For 4) | |
| Curds | 150 Milliliter (For 4) | |
Directions
1. Remove bones from fish and marinate it in curds mixed with salt, chopped garlic, ginger and mint leaves. Let it stand for one hour.
2. Prepare rice as for Tomato-Coconut Pulao.
3. When rice is three-fourths done make a well in the centre, and put in the fish.
4. Finish off the cooking. Mix well and serve hot.
2. Prepare rice as for Tomato-Coconut Pulao.
3. When rice is three-fourths done make a well in the centre, and put in the fish.
4. Finish off the cooking. Mix well and serve hot.
Chef
