Indian Fish and Jinga (Prawn) Biryani
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Ingredients

  • 3 Large Haddock fillets wash and dry.
  • 1 teaspoon jeero
  • 1 clove garlic
  • 1 green chilli deseeded (leave seed in for a hotter taste and increase to 3 chillies)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon turmeric (arad)
  • salt
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 tablespoon tomato sauce
  • 400 gram shelled and deveined prawns
  • 175 ml Natural yoghurt (dahi)
  • 100 ml Tomato sauce
  • 1 tablespoon Lemon Juice
  • 1 teaspoon crushed ( jeero) cummin
  • 1/2 turmeric (arad)
  • 2 cardamon (elachi)
  • 1/4 teaspoon cloves
  • 1 teaspoon crushed garlic, ginger and green chilli mixture from bottle or fresh (use more if you want it spicy)
  • 125 ml lentils (masoor) boil in salted water until just tender strain and rinse under water.
  • 250 ml rice boil in salted water till nearly done drain in colander.
  • 500 ml cooked rice)
  • 125 ml frozen peas, boiled.
  • 3 medium boiled eggs, cut into halves and some more curry leaves

Instructions

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