In winter, when there is no such ground as cows, khasi biryani pollau, the fish pollau is very good to me.

One of the Arabs’ favorite dishes is this fish polau (saeediyah), which is actually served together with Bukhari rice and seaweed curry.

I did this with the C bream but it would be great to have a native coral, vetkey, big cockroach or any fish that is less than cut.

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Preparing fish curry

  • Slow Fish: 1 or 2 (like 1 kg)
  • Salt: 1/2 teaspoon
  • Lemon juice: 2 tablespoons
  • Ginger garlic paste: 1 teaspoon
  • Chili powder: 1/2 teaspoon
  • Toasted cumin and coriander powder: 1/4 teaspoon

Cut the stain with a sharp knife on the fish. (If the spots are cut a bit too well, then the spices will enter the fish).

Wash the fish thoroughly with salt and 1 tablespoon vinegar or vinegar and drain the water. Now mix all of the above ingredients together and put the fish in the marinade for 5 minutes.

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Step 2:

  • Oil: For frying
  • Flour: 1/2 cup

Let it heat up with the oil in a pan.

Melt the marinated fish in the flour. Now heat the oil in the middle of the oven with the oil and make the sides crispy.

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Step 3:

  • Onion finely chopped: 1/2 cup
  • Tomato crunch: 1
  • Oil: 1/4 cup
  • Garlic Kuchi: 1 tablespoon
  • Red and black pepper jaggery: 1/2 teaspoon
  • Tomato sauce: 1 tablespoon

Grease the onion and garlic with oil in the pan. When light golden, add tomato kuchi, sauce and powdered spices. Cover for 2-3 minutes. When the tomatoes are soft and the oil is gone, close the oven.

Bukhari Rice Production:

  • Basmati rice: 3 cups (wash and soak for 5 hours in normal water).
  • Onion crust: 1/2 cups
  • Tomato finely sliced ​​or paste: 1/2 cups
  • Dry Slow Lemon: If you do not get 1 piece of lemon juice: 2 tablespoons
  • Chicken cubes or stock: 1 piece
  • Spices Mix: These tools are powdered on a tablespoon (cardamom: 3-4 pisces, cinnamon: 2 pies, cloves: 1 tsp, kalgolmorich: 3-5 pies, cumin seeds: 1/2 spoon, ginger: 1/4 tsp, nutmeg)
  • Turmeric and chili powder: 1/2 teaspoon
  • Oil: 1/4 cup

Lightly fry the onion with the oil in the bone and fry it (so as not to burn).

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Now add tomato kuchi, turmeric powder, mixed with salt and lemon for 5 minutes. Give 3 cups water.

When the water is boiling, give the rice and chicken cubes. Mix well with dark spices and watch the salt.

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If the rice is equal to water for 3-5 minutes boil, reduce the heat of the covered oven to low.

Leave the lid open and cover with a spoon, leaving it for 5-20 minutes.

Pour the cooked fish gravy over it by lifting it in a serving container.

Serve hot.