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Finger Fish Biryani

Ingredients for finger fish biryani

Rice 1kg
Finger fish 1kg
Onion 1kg
Tomatoes 1kg
Green chilies 10
Lemon 3
Biryani Masala 90 grams
Curd 3 tablespoons
Oil half kg
Salt as per taste
Food color orange
Fresh Mint and Coriander few leaves

Method

  • Slice the onions and tomatoes and cut the chilies into half.
  • Add the oil in the pan at low to high flame and add the sliced onions in it.
  • When onions get soft add the tomatoes in it. Don’t brown the onions just fry it until they get soft.
  • Add chilies and the 2 sliced lemon in it with biryani packet.
  • Wash the finger fish with water to remove ice from it.
  • Add the finger fish and curd into the gravy and cook it for 15 minutes
  • Your finger fish is ready
  • On the other burner boil the water
  • Add salt and cumin in it.
  • When the water start to boil add rice in it and boil the rice half cooked.
  • Rinse the rice and leave it aside
  • Put a little layer of half cooked rice in the pan then the layer of finger fish gravy
  • Again put the layer of rice then gravy and then the last layer of rice
  • Put the remaining last lemon, coriander, mint leaves and 1 chopped green chilly on it.
  • Sprinkle the orange food color on it and leave it on burner for 20 minutes at low flame.
  • Your delicious finger fish biryani is ready.
  • Dish out it in the tray and serve hot
  • Enjoy it with mint raita and kachumbar salad.