A recipe of fried fish with spices packed in a banana leaves
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
For hyderabadi biryani masala , bay leaves 2 ,cinnamon stick 2.
Cardamom 6 , black caradamom 1 small , star anise 2.
Cloves 8 , nutmeg 1/4 pieces , pepper corn 1 tsp , fennel seeds 1/2 tsp , cumin seeds 1/2 tsp.
For chicken marination
Chicken 750 grams , ginger and garlic paste 3 tsp, salt , chili powder 2 tsp , turmeric powder 1/2 tsp , coriander powder 1 tsp, ground biryani masala.
Lemon juice 2 tsp (from 1 1/2 lemon) , Fried onion 4 (use half and save remaining for later) , ghee 2 tsp , curd and yogurt 1 cup.
For rice cooking
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 .
For hyderabadi dum biryani
Fried onion , ghee 2 tsp , mint and coriander leaves chopped , salt .
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
Fry until it turns light brown . Add the paste and the diced tomatoes, keep cooking for 5mins
Heat the banana leaves on gas oven . Keep the masala on banana leaves and fried fish
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
Open the parcel and it will be ready to serve . e or bread.
Fried onion , saffron milk 1/4 cup, mint and coriander leaves (chopped) , ghee 2 tsp ,