Hilsa fish dum biriyani
Ingredients:
6 pieces of hilsha fish, 2 tablespoons of garlic paste,onion flake 2 teaspoon, Cumin powder 1 teaspoon, 1 tablespoon of onion Chopped, 2 tablespoons of Peppers, sour yogurt 1/4 cup, Pulao rice 1/2 kg, ghee 3 tablespoons, Berstha1/4 cup, Cardamom 2, bay leaf 1, sugar 1 teaspoon, chopped corn 5/6, kayra water 1 teaspoon, salt Conveniently, Caraway water, The amount of water.
How to make it:
Wash and clean the fish, make sure to marinate for 15 minutes with chopped cornflour, and salt, Heat the oil and ghee in a small quantity of Pots and pans, lighten the lightly add garlic paste, cumin powder, and salt. Sprinkle with the hilsa fish. Keep the fish dry until it is finished. Boil water, bitter leaf, cardamom, salt and sugar. Rinse in boiling water. Once the rice is boiled, serve two levels of fish, berasta, chapatrice and canola water and keep it under 10 minutes.
6 pieces of hilsha fish, 2 tablespoons of garlic paste,onion flake 2 teaspoon, Cumin powder 1 teaspoon, 1 tablespoon of onion Chopped, 2 tablespoons of Peppers, sour yogurt 1/4 cup, Pulao rice 1/2 kg, ghee 3 tablespoons, Berstha1/4 cup, Cardamom 2, bay leaf 1, sugar 1 teaspoon, chopped corn 5/6, kayra water 1 teaspoon, salt Conveniently, Caraway water, The amount of water.
How to make it:
Wash and clean the fish, make sure to marinate for 15 minutes with chopped cornflour, and salt, Heat the oil and ghee in a small quantity of Pots and pans, lighten the lightly add garlic paste, cumin powder, and salt. Sprinkle with the hilsa fish. Keep the fish dry until it is finished. Boil water, bitter leaf, cardamom, salt and sugar. Rinse in boiling water. Once the rice is boiled, serve two levels of fish, berasta, chapatrice and canola water and keep it under 10 minutes.
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