Fish Biriani
It shouldn’t be called biriani. Without beef/mutton nothing should be called biriani.
Fry Fish with salt and turmeric and red chili powder. We have used Hilsa fish here.
Cook basmati rice in whole garam masala, strain and keep it to dry.
Fry thinly sliced onions and keep the onion aside.
Then in the same oil add bay leaf and other whole spices. Then add onion, tomatoes and ginger-garlic paste, salt, turmeric and red chilli powder and cook till the spice mixture becomes dry. Add water and cook for some time.
Then add the fish and cook for few minutes only because fish is soft.
Then take a pressure cooker or a vessel where you put the rice first. Then add some gravy, and fried onions. Then, make another layer of rice and add eggs and potatoes and fried onion and gravy. Like this when the whole thing is set up, cover the kadai with the lid and seal the lid to prevent the vapour from going out. Just keep it on the gas stove for 10 minutes for the spices to mix up.
Jagoran 