Karimeen Pollichathu Recipe

Cooking Directions

• STEP 1.For Hyderabadi biryani masala, bay leaves 2, cinnamon stick 2.

step 2

• STEP 1.Cardamom 6, black cardamom 1 small, star anise 2.

step 3

• STEP 1.Cloves 8, nutmeg 1/4 pieces, pepper corn 1 tsp, fennel seeds 1/2 tsp, cumin seeds 1/2 tsp.

step 4

• STEP 1.For chicken marination

step 5

• STEP 1.Chicken 750 grams, ginger and garlic paste 3 tsp, salt, chilli powder 2 tsp, turmeric powder 1/2 tsp, coriander powder 1 tsp, ground biryani masala.

step 6

• STEP 1.Lemon juice 2 tsp (from 1 1/2 lemon), Fried onion 4 (use half and save remaining for later), ghee 2 tsp, curd and yoghurt 1 cup.

step 7

• STEP 1.For rice cooking

step 8

• STEP 1.Basmati rice 3 cups , water , bay leaves 2 , cinnamon stick 2, star anise 1 , caradamom 3 , cloves 3 , salt , shahjeera 1/2 tsp , oil 3 tsp .

step 9

• STEP 1.For hyderabadi dum biryani

step 10

• STEP 1.Fried onion , ghee 2 tsp , mint and coriander leaves chopped , salt .

step 11

• STEP 1.Heat oil in the frying pan, add some curry leaves and fry the marinated fish well . Heat oil in another , add some more curry leaves and chopped onions add salt to taste

step 12

• STEP 1.Fry until it turns light brown . Add the paste and the diced tomatoes, keep cooking for 5mins

step 13

• STEP 1.Heat the banana leaves on gas oven . Keep the masala on banana leaves and fried fish

step 14

• STEP 1.Garnish with tomato, half green chili and 3 curry leaves . Tie the banana leaves into parcel and fry it on a pan with coconut oil

step 15

• STEP 1.Open the parcel and it will be ready to serve . e or bread.

step 10

• STEP 1.Fried onion , saffron milk 1/4 cup, mint and coriander leaves (chopped) , ghee 2 tsp ,