Hammour or any other fish -500 gms
marinade fish with chilli powder and salt shallow fry this.
FOR FISH MASALA
onion 6 sliced
ginger garlic paste- 3 tbsp
g chilli 6 to 10 --paste
tomato 4 sliced
garam masala powder -1/2 tsp
lime juice -2 tbsp
heat a vessel add 2 tsp ghee with 1 tbsp cocunt oil add onion saute well add salt when onion becomes soft then add ginger garlic paste saute then chilli paste saute well cook for 3 mnts add tomatoes cook foR 5 -8 mnts then pour lime juice add garam masala powder coriander leaves reduce heat add fried fish mix very slowly cover and cook for 4 mnts on low heat..take care the fish do not break,
JEERA RICE OR BASMATHY RICE--3 CUP
HOT WATER 5 CUP
OIL 3 TO 4 TBSP
ONION 1 SLICED
3 COLVES.2 CARDAMOM,CINNAMON -1'',
LIME JUICE OF 1 LIME
WASH AND DRAIN THE RICE
HEAT VESSEL ADD OIL AND GHEE WHEN HOT SAUTE ONION TILL TRASCULENT ADD GARAM MASALA THEN RICE SAUTE AND FRY FOR 3 MNTS ADD HOT WATER BRING TO BOIL ADD SALT Lime JUICE
WHEN WATER AND RICE COMES SAME LEVEL REDUCE HEAT ON VERY LOW,, COVER AND COOK FOR 5 -7 MNTS
while making sure that the rice strands do not stick together.
Take a large dish and spread a layer of rice on the bottom. Sprinkle VERY LITTLE GARAM MASALA POWDER , along with the gravy FISH prepared earlier. ..
Now, add another layer of rice, CORIANDER AND MINT LEAVES and then gravy FISH Mix well. Repeat this, till rice and gravy fish is no more left.
Garnish the biryani with cashews, raisins, mint and coriander leaves. Serve hot, along with onion raita or cucumber raita and sliced onions.