FISH BRIYANI
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  1. #1

    Default FISH BRIYANI

    FISH BRIYANI recipe

    INGREDIENTS

    1 kg spanish mackerel (cut into pieces)
    3 cups cooking oil
    4 cups Basmati rice
    6 green chillies (cut lengthwise)
    6 cups water
    5 cardamoms
    1/2 glass evaporated milk
    4 cloves
    15 shallots (sliced)
    2" cinnamon
    6 pips garlic(chopped)
    1" pc ginger
    2 screw pine leaves
    3 tbsp vinegar
    1 egg (beaten)
    4 tbsp ghee
    Few mint leaves for garnishing
    3 tsp cumin seeds }
    6 pips garlic }
    1 tsp. white peppercorns }
    3/4 cups cooking oil }
    75g tamarind }-------- ground together
    3 big onions (quartered) }
    1 tsp turmeric powder }
    2 tsp salt (to taste) }
    2 tsp sugar (to taste)}

    METHOD

    1. Clean the fish. Mix one portion of ground spices with the fish. Set aside.
    2.Divide sliced shallots into 2 portions. Fry 1 portion till brown. Set aside for garnishing.
    3.Dip fish in beaten egg and fry till golden brown.Dish out.
    4.Heat ghee in a rice cooker pot and fry the remaining portion of shallots, cardamoms, cinnamon, cloves & screw pine leaves until aromatic. Add the ground spices & milk (which has been mixed with the 3 tbsp of vinegar). Stir well. Replace pot in cooker base. 5.Add the rice and water with salt to taste. Cook until water evaporates.
    6.Place fish in between the rice and add the mint leaves & green chillies. Cover with a cloth and cook for another 5 - 10 mins.

    ______________________________ _________________________


    ACAR recipe

    Ingredients
    200g cabbage (tear into big pieces)
    1 nos cucumber } - skin and cut into 2-inch length strips
    1 nos carrot }
    200g long beans (cut into 2-inch lengths)
    10 nos shallots
    6 cloves garlic
    4 nos red chillies (cut into half length-wise)
    4 nos green chillies (cut into half length-wise)
    1 inch galangal } - pound roughly
    ½ inch fresh turmeric }
    1 tsp mustard seeds
    2 nos lemon grass (bruised)
    2 tbsp oil
    1 cup vinegar
    ½ cup water
    Salt & sugar to taste
    50g sesame seeds (fried)

    Method

    1.Wash all the vegetables and dry in the sun for 2 hours.
    2.Heat oil in a wok, fry the mustard seeds, lemon grass, pounded galangal and turmeric till aromatic.
    3.Add vinegar, water, salt and sugar.
    4.Bring to boil; add the shallots, garlic, carrot, cabbage and long beans. Cook for 2 minutes.
    5.Switch off fire and add in the cucumbers. Stir well.
    6.When serving garnish with sesame seeds.

    ****************************** **************

  2. #2

    Default

    Isweetu, Shallots na enanga

    I would like to try PISH BRIYANI

    bYE

  3. #3

    Default


    Shallots are a member of the onion family, with papery brown skin, purple-tinged white flesh, and a flavor resembling a cross between sweet onion and garlic.

    To peel and chop or mince shallots:
    Peel the skin with a paring knife. Trim off a thin slice, then set the shallot, cut side down, on a work surface. Make horizontal cuts toward the root, leaving the root intact. Then cut crosswise into pieces of desired fineness.For other onion varieties, see boiling, green, Maui, pearl, red, Vidalia, Walla Walla, white, and yellow onions and leeks....
    enjoy!!
    hey guestu......sWEEtu here

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