• • Prep Time
  • 20 Minutes
• • Cook Time
  • 45 Minutes
• • Serving
  • 4
  • 4

Ingredients

Instructions

1. • Wash and soak rice for 15 minutes.
2. • Heat clarified butter in a large, heavy bottomed pan.
3. • Add cinnamon, cardamom, cloves and black pepper and cook it for 30 seconds.
4. • Add sliced onions and cook until it turns golden in colour. Add curry leaves and stir it for 30 seconds
5. • Now add the drained rice and cook it for 2-3 minutes.
6. • Add 2 cups of water and salt and cook the rice for 8- 10 minutes or till rice is done.
7. • Once done, take it off from heat and set aside. (Avoid overcooking)

For Fish

• 1. Marinate the fish in ½ tea spoon of turmeric powder and salt and keep it aside.
• 2. Heat 4-5 table spoon of oil in a non-stick pan.
• 3. Add fish pieces in oil and fry till it becomes golden and then remove it from flame.
• 4. In the remaining oil add onions, and cook it well till it becomes golden in colour.
• 5. Add the curry leaves, ginger and garlic and sauté it for about 1 minute.
• 6. Add red chilli powder, turmeric powder, hot spices and fennel powder and stir it
• 7. Add tomatoes and cook till oil gets separated.
• 8. Now add fried eggs along with the chopped coriander and cook it for 5-7 minutes.
• 9. Add half cup of water and let it cook for 5-7 minutes.
• 10. Add salt and lemon juice and cook it for another 2-3 minutes.
• 11. Remove it from flame.

Tip:

• If you find assemble process complicated, here is simple way for it.
• Layer the Biryani in an oven proof bowl, cover the bowl.
• Now micro it on 20% power for 25-20 minutes.

• Recipe Type : Fish, Non vegetarian, Rice / Biryani