Ingredients:
- Fish fillet (Boneless) ½ kg
- Garlic Paste 1 tbsp
- Barbeque Masala 1 tbsp
- Vinegar 1 tbsp
- All Spice Powder 1 tsp
- Corn Flour 1 tbsp
- Oil 1 tbsp
- Salt to taste
For Biryani Rice:
- Rice ½ kg
- Tomatoes 3
- Plums 1 cup
- Onion 2
- Yogurt 1 cup
- White Cumin 1 tsp
- Black Cumin ½ tsp
- Red Chili Powder 1-1/2 tbsp
- All Spices as required
- Ginger Garlic Paste 3 tbsp
- Yellow Food Color as required
- Coriander ½ bunch
- Mint Leaves ½ bunch
- Green Chilies 5
- Clarified Butter 1 cup
- Salt to taste
Method:
For Boneless Fish:
- Take a fish fillet cut into square cube then add it to the mixing bowl add 1 tbsp of garlic paste, 1 tbsp of barbeque masala, 1 tbsp of vinegar, 1 tsp of all spice powder, 1 tbsp of corn flour, mix it well.
- Take a cooking pan add oil heat it fry the fish cubes then take it out in a tissue paper drain all the access of oil.
For Rice:
- Take a ½ kg of rice soak it for 2 hours then take a cooking pan add water, ½ tsp of black cumin seeds, boil it hard.
- Then take it out and strain it.
For Qorma:
- Take a cooking pan heat the oil add as required all spices, when its popping add 2 onions fry until its golden brown then add 3 tbsp of ginger garlic paste when its roasted then add 1 cup of yogurt, 5 green chilies, 1 cup of plums, 1-1/2 tbsp of red chili powder, 1 tsp of all spice powder, 1 tsp of white cumin powder, mix it well then add 3 tomatoes mix it well and cook 5-6 minutes.
- Now qorma is ready.
For Layering:
- Take a oil part of qorma in a cooking pot spread the ½ rice add ½ bunch of chopped coriander , ½ bunch of mint leaves and green chilies then rest of the qorma and rest of all the ingredients.
- Take a 1 cup of water add as required yellow food color pour on the rice and then place the boneless fried fish steam on a low flame then take it out in a serving platter and serve it.
