Topic started by TamilRoja (@ fplanet.singnet.com.sg) on Tue Sep 24 00:34:54 .
All times in EST +10:30 for IST.

Anybody with Fish Briyani recipe to share with me?

Responses:

• From: unonymous (@ proxy-world.jcu.edu.au) on: Wed Oct 9 01:10:15
  
  I have never heard of fish biriyani. you can make prawn biriyani. Probably the other fish can't be cooked with rice.
  
  
• From: Iniyananban (@ cache1-2.ruh.isu.net.sa) on: Wed Oct 9 08:25:24
  
  Fish Biriyani is my faurite dish...even I make my self good, how i can share with u pls?
  
  
• From: funcook (@ toronto-ppp270768.sympatico.ca) on: Thu Oct 17 21:29:11
  
  What is a Biryani. Its origins are traced to Persia or present day Iran. Its basically Roast Meats cooked with rice. Our so called gourmets, have concocted variations of it using all kinds of meats, the most popular being mutton, lamb, chicken and beef. For the veggie lovers there is a Vegetable Biryani. A seafood Biryani - yes and no - seafood does not go well with the ingredients used in making a Biryani the regular way. Nevertheless, we do have tastebuds that crave for unorthodox ideas in foods. Being a sticker of originals, A fish Biryani is certainly not a classical preparation. If there is a recipe, which am sure there could be so many over the net, its just a concocted dish
  
  
• From: Aswathy (@ 12-240-73-10.client.attbi.com) on: Fri Dec 13 17:17:35
  
  Sure. Its easy and tastes great.
  
  
• From: Sngapur singari (@ cache82.156ce.maxonline.com.sg) on: Tue Sep 21 10:34:49
  
  Classical Preparation and not concoated dish of Fish Briyani
  Fish Masala for briyani
  2 1/2 tbsp ghee
  2 sticks cinnamon
  5 cardonmons
  5 cloves
  1 onion sliced
  1 tsp aniseed -crushed - All above for frying
  
  Mix together to deep fry fish
  1 kg fish slices
  2 tspg round chill
  1 tsp tumeric
  2 tsp salt
  3cm ginger piece
  
  Blend with 1 cup of water
  6 cloves garlic
  2 red chillies
  1 onion
  20 blanched almonds
  ---------
  2 sprigs coriander leaves-chopped
  some mint leaves
  3 tbsp lemon juice
  1 tsp ground tumeric
  1 tsp ground aniseed
  2 tsp ground chilli
  2 tsp ground coriander
  1 1/2 tsp salt
  Method:-
  HEat ghee-fry the ingredients for frying till gtragrant
  Add all the other ingredients,cook over gentle heat,turning fish occasionally till gravy becomes thick.
  
  Rice
  1 kg basmati rice-washed & drained
  3 1/2 tbsp ghee
  For frying
  2 sticks cinnamon,8 cardomons,8 cloves,4 shallots,
  
  Blend with 1 cup water
  5 cloves
  3cm ginger
  3 green chillies
  ---
  1 cup evaporated milk
  1/2 cup yogurt
  colouring or saffron
  5 cups water
  3 tbsp rose water
  pandan leaves-tied into knots
  4 pieces lemon grass-lightly crushed
  mint leaves
  2 1/2 tsp salt
  Heat ghee,fry the ingredients for frying till fragrant
  Add rice -coat well with ghee.
  transfer to rice cooker.Al others.
  
  Serving
  100g cashes nuts-friend
  50g raisins fried
  70g friend onions
  chopped coriander leaves or mint leaves
  prepares fish masal
  
  Method:-
  Place little coked rice on a place
  Place a prepared fish inclusinf masala
  Sprinke with little of the serving ingrdients
  
  
  garlic,3cm ginger
  
  
  
• From: singapur singari (@ cache82.156ce.maxonline.com.sg) on: Tue Sep 21 10:36:57 EDT 2004
  
  Note: Transfer rice to cooker and then add all other ingredients.
  
  Soorry for typo errors, I'm too tired now, bye...
  
  
• From: Madhu (@ ppp-219.65.102.155.chn.vsnl.net.in) on: Sat Sep 25 08:15:29 EDT 2004
  
  Fish : 20 gms of sliced fish. (Vanjaram is the best for biryani).
  Rice : 2 cups
  Onion : 2 gms
  Garlic : 2 kgs.
  Ghee : 1 kg.
  Chilli powder : 25 table spoons
  Turmeric powder : 1 kg
  Coriander leaves : 1 bunch
  
  Make a paste out of chilli powder, turmeric powder and ghee. Keep aside 1 gm of ghee for frying. Boil the fish in a pressure cooker (one whistle is enough). Apply the paste liberally over the fish slices and deep fry the same. Fry onions and garlic till golden brown and mix these with cooked rice.
  
  Mix this with the cooked rice and garnish with coriander leaves.
  
  Tastes great.
  
  

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