Sizzler Biryani & Lasooni Fish Tikka | Masala Mornings | Chef Shireen Anwar | 8 Feb 24 | MasalaTv 

Sizzler Biryani & Lasooni Fish Tikka | Masala Mornings | Chef Shireen Anwar | 8 Feb 24 | MasalaTv
SIZZLER BIRYANI RECIPE INGREDIENTS :
Boneless chicken cubes ½ kg
Whole cumin seeds 1 tsp
Curry leaves 20
Ginger garlic paste 2 tbsp
Green chili paste 1 tbsp
Tomato paste 4 tbsp
Salt 1 tsp
Turmeric ½ tsp
Black pepper 1 tsp
Ketchup ½ cup
Chili sauce 4 tbsp
Green chili sauce 4 tbsp
Soya sauce 2 tbsp
Yogurt 1 cup
Orange-red color as required
Baby corn 4-5
Mushrooms 4-5
Fried potato fries 1 cup
2 color capsicums julienne
Sliced onion 1
Basmati rice 750 gm
Whole spices mixed with 1 tbsp
Ani star 1
METHOD :
Heat oil in a wok, add whole cumin and curry leaves with ginger garlic, and green chili paste, sauté for 2 mins, add tomato paste, all the dry spices, sauces, yogurt, and color, fry well, add chicken cook till done, then add veggies, onion, cover and cook little, add fried fries, cover and cook for 5 mins till the vegetables are half done. Boil soaked rice with some curry leaves and some whole mixed spices till nearly done, strain and put the pan on a tawa, put a thin layer of rice on the bottom of your pan, add the entire gravy, then the remaining rice, sprinkle color on top, drizzle ¼ cup oil, cover and cook for 10 mins on low heat, and cook for another 10 mins, switch off heat, serve hot on sizzler.
LASOONI FISH TIKKA RECIPE INGREDIENTS :
Boneless fish cubes 1 kg
Salt 1 tsp heaped
Ginger garlic paste 1 tbsp
Green chili paste 1 tsp
Leon juice 2 tbsp
Oil 2 tbsp
Chopped garlic 1 tbsp
Gram flour 2 tbsp heaped
Kasuri methi 1 tsp
Turmeric ½ tsp
Yogurt 2 tbsp
Allspice ½ tsp
METHOD :
Marinate fish pcs with salt, ginger garlic, green chili paste, and lemon juice, and keep it for 30 mins, heat oil, add chopped garlic till slightly golden, add gram flour, roast, add kasuri methi,, haldi, roast till fragrant, switch off heat, cool slightly, once cool, add this to the marinated fish along with yogurt, allspice, mix well, give dum of coal, keep it for 1 hour, grill in ¼ cup oil till done. Finally, give dum of coal. Serve hot with green chatni and fresh salad.
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