Ingredients:
- Rohi Fish– 500 grams
- Basumati rice —- 500 grams
- Ghee-100 grams
- Sour yogurt — 250 grams
- Onion Paste — 1 cup
- Ginger Paste — 4 tablespoons
- Garlic Paste-_4 .Table4- Spoon
- Rashitel — half cup
- Besan — 100 grams
- Black cumin — 2 teaspoons
- Honeycomb — 2 tablespoons
- Hot spices – 5 grams
- Cumin Bata — 3 tablespoons
- Saffron Case — Few
- Lentils and salt — to taste
Methods:
Peel a squash, grate it and cook in 3 tablespoons of oil for half an hour. Wash that fish this time. Add cumin seeds and beans to the fish and simmer for a while (15 minutes). Gently add the ginger, onion, garlic butter, chilli powder and salt to half the yogurt, heat the nonstick pan and place in the middle of the pan, add a little ghee and fry the fish well on both sides for 15 minutes. Keep it up. This time, cook the rice in that water until it has 3-4 parts. Heat the remaining ghee and oil in another nonstick pan. Add whole spices and boil. Add black cumin. When boiled, add half-cooked rice and fish stock and add rice to the top (add yogurt to the rice), pour in the milk, add the saffron jam, cover with a tight lid and place on low heat for 10-15 minutes.Serve it hot.
