How to make fish biryani the Indian way

 

Try with us today how to make fish biryani on the Indian way from the Indian cuisine, which is famous for its delicious dishes. If you prefer

Indian dishes, you can also learn how to make pasta on the Indian way.

Fish biryani is one of the most important and famous Indian dishes, it is prepared from different types of fresh fish, especially white fish fillet. Arab countries, particularly in the Gulf countries. In this article, we will introduce you to different ways to prepare fish biryani, as well as a hot sauce to serve with biryani.

Hammour fish biryani.. Prepare on your trip the best famous and distinguished rice dishes from the biryani cooked with very tasty and delicious fish.. Try it today and share your opinion

Quantities of how fish biryani works in the Indian way:

• 2 kg fresh fish fillet

• 4 cup rice

• 6 diced tomatoes

• 3 chopped onion cubes

• 1 tbsp tomato molasses

• 1 cup fresh coriander

• 6 garlic cloves

• 2 teaspoons grated ginger

• 1⁄2 sour lemon juice

• 2 tbsp curry

• 3 Small Chillies

• 1 teaspoon black pepper

• 1⁄2 Small Cup Water Rose

• 1⁄4 Cup Oil

• Saffron workshop

• Curry workshop

How fish biryani works in the Indian way:

1. Melt saffron in rose water.
2. Put the oil in the fire pot.
3. Season the fish with black pepper and curry.
4. Fry it with oil until it is reddened from both sides and then remove it from the pot and set aside.
5. With the same oil, apply the onion and stir until brown-tilted without burning. Stir in the smashed garlic and ginger.
6. Then put the tomatoes, stir and then add the tomato molasses, curry, salt, half the amount of fresh coriander, lemon juice, black pepper
7. A quarter cup of water and allow the mixture to combine, then remove from the heat.
8. Shoot the rice 10 minutes and then class.
9. Put a little sauce in a saucepan, then half the fish, and add a sauce again until the fish is covered, put a quarter of the rice.
10. And above it is the remainder of the sauce.
11. Sprinkle with half the remaining rice and sprinkle with fresh coriander and all the remaining rice kernels, leave the pot on very low heat and best.
12. Put it in the oven for a third of an hour.
13. Remove the lid, add the rose water with saffron, cover the pot for another five minutes, then place the pot in a large plate to serve and serve.