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Fish Biryani Recipe

Fish Biryani Recipe

Fish biryani is a delicious and flavorful dish that combines the fragrant spices of biryani with the delicate taste of fish.

simple recipe for making fish biryani:


For Marinating Fish:

  • 500 grams of boneless fish fillets (such as cod, tilapia, or salmon), cut into cubes
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • Juice of 1 lemon

For Biryani Rice:

  • 2 cups basmati rice, soaked for 30 minutes and drained
  • 2 onions, thinly sliced
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped mint leaves
  • 1 tablespoon biryani masala
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • 2 tablespoons ghee or vegetable oil
  • 4 cups water

For Layering:

  • Fried onions (optional)
  • Saffron strands soaked in warm milk
  • Ghee for drizzling
  1. Marinate the Fish:
    • In a bowl, combine the fish cubes with ginger-garlic paste, turmeric powder, red chili powder, salt, and lemon juice. Mix well to coat the fish evenly. Let it marinate for at least 30 minutes.
  2. Cook the Rice:
    • In a large pot, heat ghee or vegetable oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the fried onions and set them aside for later use.
    • To the remaining onions in the pot, add chopped tomatoes, green chilies, biryani masala, turmeric powder, red chili powder, chopped coriander leaves, and mint leaves. Cook for a few minutes until the tomatoes soften.
    • Add the soaked and drained basmati rice to the pot and sauté for 2-3 minutes until the rice is well coated with the spices.
    • Pour water into the pot, season with salt, and bring it to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let the rice cook until it is 70-80% done. Remove from heat and set aside.
  3. Prepare the Fish:
    • In a separate pan, heat a little ghee or oil over medium heat. Add the marinated fish cubes and shallow fry them until they are lightly browned and cooked through. Be gentle while flipping the fish pieces to prevent them from breaking. Once done, remove from heat and set aside.
  4. Layering:
    • In a large heavy-bottomed pot or a biryani pot, spread a layer of the partially cooked rice at the bottom.
    • Arrange the cooked fish pieces evenly over the rice layer.
    • Sprinkle some of the fried onions (reserved from earlier) over the fish.
    • Add another layer of the remaining rice over the fish.
    • Drizzle saffron-infused milk over the rice for a rich flavor and vibrant color.
    • Sprinkle the remaining fried onions over the rice.
    • Drizzle some ghee over the top for added richness.
  5. Dum Cooking:
    • Cover the pot tightly with a lid or seal it with aluminum foil to trap the steam inside.
    • Place the pot on a tawa (griddle) or a heat diffuser over low heat. Cook for about 15-20 minutes, allowing the flavors to meld together and the rice to fully cook.

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