Fish Biryani is a flavorful mix of rice, spices and fish fillets. Try this delicious tasty & amazing step by step recipe of Fish Biryani at home and enjoy with your loved ones.

FISH BIRYANI

Fish is probably my favourite protein and this Fish Biryani recipe is one of a kind. It is easy to make, extremely flavourful and even those who do normally enjoy fish will LOVE this meal

        Ingredients:

  • Fish – 500 gms (cleaned and sliced)
  • Long grain Rice – 2 1/2 cups

          Marination:

  • Kashmiri Chilli Powder – 1/2 tsp
  • Pepper Powder – A fat pinch
  • Turmeric Powder – A fat pinch
  • Salt – 1/2 tspFor the garnish: 
  • Fried onions( one large onion)
  • Chopped coriander leaves (2 Tbsp)
  • A pinch of saffron dissolved in 1 1/2 tbsp of warm milk
  • Kewda water(1 Tsp)
  • Gulab jal (1 Tsp)
  • Sliced lemonsFor the gravy:
  • Onion – 3, sliced
  • Ginger – 1 inch
  • Garlic – 3/4 pod
  • Green chilly – 2
  • Curd – 4 tbsp
  • Kashmiri chilli powder- 1 tsp
  • Turmeric powder- 1/2 tsp
  • Coriander seed – (1 Tbsp, crushed)
  • Garam masala- To sprinkle over rice.
  • Salt as needed.
  • Oil/Ghee as needed.(about 4-5 tbsp)

          Whole spices:

  • Bay leaf – 4
  • Black cardamom – 2
  • Green Cardamom – 5-6
  • Cloves – 6-8
  • Cinnamon – 2 sticks, broken
  • Mace – 1/2

         Method:

  • Grind coarsely ginger, garlic, and green chillies. Keep them aside.
    Chop coriander leaves.Keep aside. Wash the rice and put it on a strainer. Keep it aside.
  • Marinate fish with all under marination
  • I used three large onions – one for frying and the other two for the gravy.
  • Heat a heavy bottomed large pan Heat 3 tbsp ghee or oil and Fry the onions and remove to a plate.keep this aside.
  • In the same pan, slowly put the marinated fish and lightly shallow fry it remove to another plate.keep aside.
  • Heat another burner and in a big vessel bring water to a boil. Add half of the whole spices . Add salt, when water comes to a boil add the strained and cleaned rice. When the rice is 3/4 cooked, strain the rice and keep aside.
  • In the same pan (in which we fried the fish) add in half of the whole spices.
  • And the sliced onions. Add in 1 tsp salt.
  • Once color starts to change, add in the grinded ginger-garlic-green chilli paste. Simmer the fire and let it fry for 2 min.
  • Then add in the Kashmiri chilli powder, crushed coriander and turmeric powder. Mix well for a min.
  •  Add in the curd. Mix well.
  • Once everything is nicely mixed and oil comes out. sprinkle in the chopped coriander and  mix. (keep a little coriander leaves for garnish).
  • Gently place the fish on top of the gravy. Close the lid and simmer for a few min so that the fish absorbs all the flavors and incorporate the gravy.
  • Now slowly turn the fish over, carefully, do not break the fish and simmer for 1 min.
  • Remove half of the fish into a plate.
  • Spread half of the cooked rice evenly on top and sprinkle fried onion, coriander leaves, and garam masala powder.
  • Then place the fish on top of this. Keep the fire on low flame. So we really have to be quick otherwise the bottom might get burned
  • Again top with the rice, fried onion, garam masala, chopped coriander leaves, and sprinkle little saffron soaked milk, kewda water and rose water. Close the lid and put a heavy thing on top of the lid. keep it on for 5 min. Switch off the fire.Keep it closed for a few more min.
  • Serve immediately, with papad and onion raita.

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