Fish biryani for a delicious lunch

 Fish biryani for a delicious lunch

Biryani is one of the most famous dishes in Indian cuisine, and it is a favorite dish in the Arab Gulf countries in particular and the Arab countries in general, and there are many ways to prepare it Chef Nadim chose a fish biryani recipe specially for my lady’s kitchen

Ingredients

- Rice: 3 cups (washed and soaked in water)

- Cumin: 1 tablespoon

- Cardamom: 1 teaspoon (crushed)

- Turmeric: half a teaspoon

- Coriander: 1 teaspoon (finely chopped)

- Cinnamon: 1 teaspoon

- Ginger powder: 1 teaspoon

- Chili: 1 teaspoon

- Paprika: 1 teaspoon

- Salt: to taste

- Oil: a little (for frying)

- Onions: 2 tablets (large, finely chopped)

- Black pepper: To taste

- Cinnamon: Oud

- dry lemons: 2 pieces

- Cardamom: a tablespoon (

grains ) - tomato: 1 piece (juice)

- tomato paste: a teaspoon

- fish fillet: 2 kilograms (cut into cubes)

- butter: two tablespoons

How to prepare

1.  In a deep saucepan, over a high heat, pour an ample amount of water, one tablespoon of salt and one tablespoon of corn oil. Then put the rice in the water, and wait several minutes for the rice grains to double in size without fully ripening. Drain the rice from the boiling water, and set aside. .

2.  Mix each of: cumin, cardamom, turmeric, coriander, cinnamon, ginger, chili, "paprika" and salt. Spread a third of it on all sides of the fish pieces.

3.  In a large saucepan, pour the oil and heat it over a medium heat, then add the onions and stir until wilted. Sprinkle the pepper, cinnamon, lemon, cardamom and the remaining amount of soft spices, while stirring. Then add the tomatoes and tomato paste, and stir to mix the materials and stick to the sauce.

4.  Add the fish, and turn it over on its sides until its color changes, then spread the rice.

5.  Heat, in a small saucepan, half a cup of water. Melt the butter in a saucepan over a medium heat, and spread the water and butter mixture on the surface of the rice without stirring it, then cover the saucepan and leave it on low heat, for 60 minutes.