Ingredients:
Rui Mach (Rohu fish): 500 gms (cut into cubes, marinated with salt and turmeric powder)
Basmati rice : 500 gms (soaked in water and dried for one hour)
Ghee : 6 tbsp and Mustard oil : for deep frying the fish cubes.
Garam Masala : cloves, green cardamom, black cardamom, cinnamon, nutmeg, javitri, sha-jeera, sha-marich (roasted and coarsely ground)
Kismis and kaju: as per choice.
Ginger and red chilly paste : 2 tsp.
Finely chopped onion : 1 cup.
A few cloves of garlic (finely chopped) and bayleaf
Rui Mach (Rohu fish): 500 gms (cut into cubes, marinated with salt and turmeric powder)
Basmati rice : 500 gms (soaked in water and dried for one hour)
Ghee : 6 tbsp and Mustard oil : for deep frying the fish cubes.
Garam Masala : cloves, green cardamom, black cardamom, cinnamon, nutmeg, javitri, sha-jeera, sha-marich (roasted and coarsely ground)
Kismis and kaju: as per choice.
Ginger and red chilly paste : 2 tsp.
Finely chopped onion : 1 cup.
A few cloves of garlic (finely chopped) and bayleaf
Pinch of turmeric powder, in lieu of the artificial yellow, kesari, colour
Salt to taste and Sugar : 4tbsp.
Deep fry the fish cubes in mustard oil and keep aside.
Heat 2 tbsp. ghee in a handi. Add chopped garlic, onion and fry till golden brown. Now add the ginger-chilly paste, a few bayleaves and 4tsp coarsely ground Garam masala. Saute for 2 minutes and add the fried fish cubes. Mix well and keep aside. Ensure that the fish cubes retain their identity ... that is they do not crumble.
In the same handi, add 2 tbsp ghee, 2 tsp coarsely ground Garam masala and the Basmati rice along with kaju and kismis. Fry them over a low flame. Add salt and a pinch of turmeric powder. Add water from top which is just sufficient to cook the rice (as a rule, keep the water level close to a couple of inches deep). Add the fish along with the masala mixture and sugar when the rice is nearly cooked. Do not stir.
Add the remaining ghee and garam masala. Close the lid of the handi. Serve after one hour.
Salt to taste and Sugar : 4tbsp.
Deep fry the fish cubes in mustard oil and keep aside.
Heat 2 tbsp. ghee in a handi. Add chopped garlic, onion and fry till golden brown. Now add the ginger-chilly paste, a few bayleaves and 4tsp coarsely ground Garam masala. Saute for 2 minutes and add the fried fish cubes. Mix well and keep aside. Ensure that the fish cubes retain their identity ... that is they do not crumble.
In the same handi, add 2 tbsp ghee, 2 tsp coarsely ground Garam masala and the Basmati rice along with kaju and kismis. Fry them over a low flame. Add salt and a pinch of turmeric powder. Add water from top which is just sufficient to cook the rice (as a rule, keep the water level close to a couple of inches deep). Add the fish along with the masala mixture and sugar when the rice is nearly cooked. Do not stir.
Add the remaining ghee and garam masala. Close the lid of the handi. Serve after one hour.
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ReplyDeleterecipe ta sotti darun....amader barite sobai macher khub bhokto tai eai recipe ta lunch er jonno ekdom perfect.....r banano khub easy with simple ingredients. thanks a load.
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