1 and 1/2 kilo fish in chunks/slices preferably Hamour, Seer fish, Pomfret
Marinate the fish with paste of chilli pd, turmeric pd, pepper pd, garlic pastes, salt and vinegar.
Fry till masala is coated on the fish but not crispy fried.
6 cups rice
9 cups water
Fry Shahi jeera, garam masala in ghee and oil and add 2 sliced onions and fry till soft. Add rice and hot water and cook.
Fry Sliced onion about 1 to 1/4 kilo until soft. Fry the below paste. Add 3 sliced tomatoes and fry, but not to a paste.
Grind coarsely 15 green chillies, 2 pods garlic and 2 pieces ginger of 2 inches each.
Place the fish on the above masala paste, add roughly chopped coriander on the fish and cook on slow flame for ten mins.
Remove the fish from the masala.
Layer a vessel with cooked rice and the masala (3 parts rice, 2 parts masala)
Add the fish on top of the final layer of rice.
Add saffron and milk.
Garnish with fried onion, cashew and raisins.
Keep on dum.
Marinate the fish with paste of chilli pd, turmeric pd, pepper pd, garlic pastes, salt and vinegar.
Fry till masala is coated on the fish but not crispy fried.
6 cups rice
9 cups water
Fry Shahi jeera, garam masala in ghee and oil and add 2 sliced onions and fry till soft. Add rice and hot water and cook.
Fry Sliced onion about 1 to 1/4 kilo until soft. Fry the below paste. Add 3 sliced tomatoes and fry, but not to a paste.
Grind coarsely 15 green chillies, 2 pods garlic and 2 pieces ginger of 2 inches each.
Place the fish on the above masala paste, add roughly chopped coriander on the fish and cook on slow flame for ten mins.
Remove the fish from the masala.
Layer a vessel with cooked rice and the masala (3 parts rice, 2 parts masala)
Add the fish on top of the final layer of rice.
Add saffron and milk.
Garnish with fried onion, cashew and raisins.
Keep on dum.
