Mutton is the most common meat used in biryani recipes, although beef, chicken but what about fish biryani? Hello seafood lovers, this recipe is for you, fish biryani is lesser known than the others but more delicious with its unique taste and flavour, try it you will love it.
In a large bowl mix all the spice, lemon juice and garlic marinate the fish (I used tilapia fish fillet for this recipe) and set aside for at least 15 minutes.
Heat the oil over medium-high heat, add the onion slices and fry for 5 minutes, add the marinated fish, chillies and fry until oil separates from the masala, add in yogurt and stir for 2 mins gently and carefully to keep fillets from breaking apart, sprinkle over the chopped coriander, cover and cook until tender.
In another cooking pan, pour in one tablespoon of oil and fry Dill for about 1 minute add water and salt, bring to boil and add the soaked rice, cook until is 85% done then drain.
Transfer the fish to another plate, and add half the rice into the masala and evenly add the fish over it, then spread the second layer of rice, pour the fried onion all over cover and cook on low-heat until rice is ready.
Serve hot and garnish with some fresh Dill and fried onion.
Notes
Fish fillets are fragile and tend so avoid over stirring.
Boneless fish is preferable
You can use any fish of your choice I used Tilapia fillet
To make a syrup: Pour water in a saucepan, add sugar and bring to a boil over medium-high heat stirring until sugar dissolves add the cardamom and lemon juice and mix, don't forget that the longer you boil the syrup, the thicker it will be, so don't overcook it otherwise the gulab jamun would not soak the syrup.
To make gulab jamun's dough: In a mixing bowl combine all the dry ingredients add the butter and use your hands to mix and rub everything together.
Gradually add milk to form a soft sticky dough, let it rest for at least 5 mins.
Rub some oil onto your hands to make it easier to handle the dough, divide it into equal small balls and roll between your palms until smooth.
Deep fry the balls until browned, drain and immerse them immediately into the hot prepared syrup.
Let the gulab jamun soak in the flavoured syrup for at least 1 hour or until double in size.
There are many versions, here is my favourite... the tastiest quickest pakistani spicy chickpea salad easy to make and filling enough to fight hunger for hours.
Peel the potatoes and cut it into bites size cubes, boil them in a salty water and drain.
In a large bowl add all the ingredients ( chickpea, potato cubes, onion, chopped coriander, spices and lemon juice) add to the mixture tamarind chutney and green chutney and mix well.
Serve Chana Chaat topped with more chutneys if desired.
In a bowl whisk whipping cream and condensed milk until smooth and fluffy, here is your icecream base ready to go.
For the flavours
Take three freezer proof containers; break in the first one the cake into small pieces pour the icecream mixture add the vanilla and mix all very well.
Pour in the second one the icecream base and add melted chocolate and the chunks mix all well.
In the third container pour the icecream base and the strawberry sauce and mix.
Freeze for at least 12 hours or until ready to serve
Beyti kebab is one of the most delicious Turkish kebab recipe, so yummy and juicy served wrapped in tortillas and topped with tomato sauce, time to try out this inviting and healthy kebab recipe
Mix milk with breadcrumbs (help with keeping meat moist and not hard after baking) add to the minced meat followed by the spices mix all well and let it chill in the fridge for an hour.
Form a medium sized balls and shape them to 7 inch long sausages, preheat the grill or oven and place them on the grill or tray if using an oven, and cook for about 20 minutes making sure to turn them often.
Prepare the tomato sauce, in a sauce pan heat the oil over medium heat add the chopped tomatoes, the onion powder, garlic powder, tomato paste, salt and pepper to taste cook for couple of minutes or until smooth.
Roll the cooked Kebab pieces with a Tortilla and cut into bite size pieces and arrange them on serving dish around BULGUR Pilaf, making a circle as shown in the picture.
Drizzle with tomato sauce, top the Bulgur with some yoghurt and serve them hot
Take a large pot so there's plenty of space, pour in milk and bring to a boil on high heat stir continuously to prevent burning and overflow; once the milk foams up reduce the heat to medium-low add the saffron and simmer until thickened stirring every couple of minutes to avoid scorching.
Add in the cream followed by cardamom, sugar and nuts, cook for 5 minutes.
Pour the mixture into Kulfi Moulds or into serving bowls and freeze for 30 minutes
Notes
You can skip saffron if not available, the taste remains the same.
If you are looking for a recipe that tastes heavenly and makes the house smell fantastic try this Algerian Tagine chicken with olives, a yummy recipe you must give it a go
Heat oil in a large pan over high-medium heat, add onion slices and sautée for 2 minutes add the chicken and sprinkle with salt and pepper, cook 4 minutes on each side or until browned, add the garlic followed by other four ingredients and stir for a further minute, cover and let it cook for 30 seconds then pour in the chicken broth, stir and cover, bring to a boil.
Squeeze enough juice from a lemon and cut it into widgets add it to the pan, reduce the heat and simmer until your chicken is cooked through add the olives in the last 10 minutes.
Falafel a traditional Arabic starters are served in many different ways Whether you prefer them in sandwiches with tomatoes or as an elegant appetizer or even a snack with Tartoor dip (Tahina)
1 ½ cup peeled split dried fava beans, soaked overnight and drained
Garlic clove, minced
1 small onion, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp baharat spice mix
1 tsp salt
1 tsp baking soda
½ tsp harissa paste
½ cup of fresh parsley
½ cup of fresh coriander
Sunflower oil for frying
Instructions
In a food processor put chickpeas, fava beans, garlic, onion, fresh parsley and fresh coriander, spices and blend until grainy not really smooth
In a bowl, add the mixture then add salt, bicarbonates and harissa puree; mix all well and set aside to rest for 15 minutes
Heat the oil over medium high heat and take a Falafel mold if available if not using a tablespoon scoop up the mixture and drop into the oil or you can shape the with hands
Fry both sides of the Falafels until lightly browned.
Remove from oil and place on a paper towel to sop up the oil
Place a large saucepan on a medium heat, add olive oil and fry onion until golden, add carrots and garlic and keep frying until carrot tender.
Stir in canned tomatoes, add the minced beef and let it browned.
Add the tomato puree, basil, stock cube and bay leaf, season with salt and pepper and increase the heat slightly, cover the saucepan and simmer for 30 minutes, giving them a stir occasionally
Add the parmesan during the last 5 minutes of cooking and stir till melted.
Bring a pot of lightly salted water to a boil and cook the spaghetti according to the packet instructions, drain and serve it topped with the bolognese sauce
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