Malabar Fish Biriyani

Its sunday, and we are cooking Fish.

Making time: 45 minutes

Serves: 6 People

INGREDIENTS

 

Shredded & Fried Fish 500 grams
Rice 400 grams
Onion Chopped 4 Nos

Tomato 2 Nos

Fresh ginger, green chilly finely chopped 1 table spoon.
Add spices like Garlic, Cinnamon, Cardamom, Pepper, Cloves to taste
Garam Masala 1 table spoon
Curd 2 table spoon
Coconut Milk 1/2 Cup
3 cups hot water
Coconut Oil 1 Cup
Ghee 2 table spoon
Coariander Leaf to Taste
Salt To taste

Method:

Fry fish in a saucepan in coconut oil. Fry till the fish becomes light brown color. Keep aside.

To the same oil add chopped onion (3 numbers), paste of green chilly, ginger, and garlic and fry it for 2 minutes. Add salt to taste.

Add tomato, 1 table spoon garam masala, coariander leaf, curd and coconut milk and boil it for 2 minutes.

Add the fried fish and cook for 5 minutes. Keep Aside.

Heat the ghee in a large saucepan and add the remaining onion, cinnamon, cardamom, Pepper, Cloves and fry till onion becomes golden brown.

Add the washed and drained rice to it and keep stirring and fry for 4-5 minutes till the rice appears glazed.  Add salt to taste.

Add boiling water an inch above the rice. Boil till the water is almost absorbed (till the rice is cooked).

To make DUM:

Add a table of ghee to a saucepan.

Add the previosly cooked fish, make a rice layer above it, and then add coariander leaves. Put the remaining rice to create another layer above the coariander leaves. Boil for 2 minutes.

There you go. Your malabar fish biriyani is ready. Serve hot :)

This is our todays lunch menu. Will post what we have for dinner. This "Kitchen Weekend" Rocks. 

Ginger Chicken

Wife rocks :) Today we had Ginger Chicken, Gobi Manchurian and Fired Rice. Try it out the recipe's below.

Making time: 45 minutes

Serves: 6 People

INGREDIENTS

 

Cooked & shredded Chicken 500
gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste

METHOD:

Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan and bring to a boil and simmer for 2 minutes.

Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
 

Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes. Then add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
 

Add the mushrooms and cook till sauce thickens slightly.
 

And... serve hot :)

Hey, don't stop here, try the other 2 (Gobi Manchurian and Fired Rice) as well.