Dhaka Biryani
Ingredients
- ½ kg rice
- 300 grams fish
- 200 grams prawns
- 250 grams yogurt
- 1 cup clarified butter
- 2 onions
- 3 tomatoes
- 3 to 4 green cardamoms
- 4 to 5 black cardamoms
- ¼ bunch of coriander
- ¼ bunch of mint
- ½ packet of vermicelli
- 1 tbsp turmeric powder
- ½ tsp nutmeg, mace powder
- ¼ tsp yellow food color
- 2 tbsp ginger garlic paste
- 2 tbsp screw-pine powder
- 2 tbsp red chili powder
- 3 tbsp green chili powder
- Whole hot spices as required
- Oil for frying
Method
- Fry 300 grams fish and 200 grams prawns in oil as required and keep it aside. In the same pan, add 1 cup clarified butter and fry 2 chopped onions until they are golden brown. Include hot spice powder as required, 250 grams yogurt, 2 tbsp red chili powder, 1 tbsp turmeric powder, 3 to 4 big cardamon and 4 to 5 small cardamon and stir it well for 3 to 4 minutes and water in it and cook it for 3 to 4 minutes.
- Then add ½ packet boiled vermicelli, fish and prawns in it and turn off the stove. In a separate pan, add water as required and boil ½ kg rice. When rice are ready for biryani, add rest of the yogurt, 3 tbsp green chili powder, 3 tomatoes, ¼ bunch of coriander and ¼ bunch of mint in the gravy.
- Pour layers of rice on it. In the end, sprinkle ¼ yellow food color and melted clarified butter on it and allow simmering for 8 to 10 minutes. Mouth watering Dhakka Biryani is ready to serve.
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