Safna's Cook Book

Biryani is familiar to all. Chicken biryani, mutton biryani, Hyderabadi, Mughlai, Malabari etc. But fish biryani is not common. If you look at the menu in any restaurants, It may be available in very limited restaurants.  I used to try different types of fish biryanis but mainly with kingfish (Ayakkora / Surumai) or prawns. I wanted to try something different and made with Pomfret. So if you all love Pomfret, try this out!! Ingredients For masala Pomfret                     -  2 Big (clean and cut into pieces) Onion                        -  7 nos Tomato                      -  4 nos (if large,take 3 nos) Green chillies            -  10 nos Ginger paste              -  2 tbsp Garlic paste         ...

Ingredients Jackfruit(Large) - 1 no (cleaned and deseeded) Coconut - 3 nos Jaggery - 150 g Rice flour - 2 Tbsp Water - 1 cup Preparation Take jackfruit with 1.5 cups of water in a pressure cooker. Cook for 3 whistles and simmer for 10 minutes. Turn off the flame. Put this to uruli and heat this mixture on high flame. Extract coconut milk from 3 coconuts and pour this to the cooked jackfruit. Take jaggery and 1 cup of water in a saucepan. Heat, so the jaggery is melted. Strain this and add to the jackfruit mix. Keep cooking this on high flame and keep stirring until the mixture becomes thick and oil starts to separate from the mixture. Mix rice flour with little water and pour this into jackfruit mix. It will get dark in color and very thick. Transfer this to a plate and let it cool. Cut this into small squares and keep it in the fridge.

Ingredients Large Prawns - 5 nos Ginger-garlic paste - 2 Tsp Red chili powder - 1 Tsp Hung curd - 2 Tsp Salt - to taste Curry leaves - Few Oil - For Brushing Preparation Add all ingredients in a bowl except oil. Mix well and marinate for at least two hours. Screw the prawns in a skewer, brush with oil and grill in the oven for 15 minutes on both sides or till well done.