Fish Biryani

Fish Biryani, a dish that combines tender fish chunks with aromatic rice and spices for a rich, flavourful experience.

Fish Biryani is a beloved South Asian delicacy that features layers of fragrant basmati rice and spicy fish masala, infused with aromatic spices. The dish is known for its complex flavours, combining the richness of ghee, the tanginess of yogurt, and the heat from green chilis and various spices. Fish Biryani is a perfect centrepiece for festive occasions and gatherings, offering a sumptuous and satisfying meal.

Ingredients:

For the Fish:

• 1 kg chunks of fish
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• Juice of 1 lemon
• 2 tsp salt
• 2 tsp chili powder
• 1 tsp paprika
• 2 tsp danya jeera (coriander-cumin powder)
• 1/2 tsp black pepper
• 1 tsp turmeric powder

For the Rice:

• 3 cups rice
• Saffron soaked in milk

For the Onion and Masala:

• 3 sliced onions
• 1/3 cup ghee
• 8 green chilis
• 1 cup yogurt
• 1/2 cup chopped cherry tomatoes
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• Chopped coriander
• 2 bay leaves
• 2 tbsp danya jeera (coriander-cumin powder)
• 2 tsp chili powder
• 2 tsp salt
• 1/2 tsp black pepper powder
• 1 tsp turmeric powder
• 1 black cardamom
• 5 green cardamoms
• 5 cloves
• 5 whole black peppers
• 2 tsp jeera (cumin seeds)

Instructions:

1. Marinate the Fish:
   • In a bowl, combine ginger paste, garlic paste, lemon juice, salt, chili powder, paprika, danya jeera, black pepper, and turmeric powder.
   • Add fish chunks and mix well. Marinate for at least 30 minutes.
2. Fry the Fish:
   • In a pan, heat oil and fry the marinated fish until partially cooked. Set aside.
3. Prepare the Onions:
   • In the same oil, fry sliced onions until crispy. Reserve half of the fried onions for layering.
4. Prepare the Biryani Masala:
   • In a large pot, heat ghee and sauté bay leaves, danya jeera, chili powder, salt, black pepper powder, turmeric powder, black cardamom, green cardamoms, cloves, and whole black peppers.
   • Add garlic paste, ginger paste, chopped tomatoes, and green chilis. Sauté until aromatic.
   • Stir in yogurt and simmer for a few minutes.
5. Parboil the Rice:
   • Parboil rice with aromatic spices until 70% cooked. Strain and set aside.
6. Layer the Biryani:
   • In a large pot, start with a layer of rice, followed by a layer of biryani masala, fried fish, and crispy fried onions.
   • Drizzle with ghee and saffron milk, and sprinkle chopped coriander.
   • Repeat the layers, ending with a layer of rice on top.
   • Garnish with green chilis, food colouring, and a splash of Kerwa water.
7. Cook the Biryani:
   • Cover the pot tightly and cook on low heat for 45 minutes.
8. Final Steps:
   • Uncover to reveal perfectly cooked and succulent Fish Biryani.
   • Plate up this mouthwatering dish and serve it with your favourite raita or salad.

Tips:

• To enhance the flavour, marinate the fish overnight in the refrigerator.
• Ensure the rice is only partially cooked during parboiling to prevent it from becoming mushy during the final cooking stage.
• Use a heavy-bottomed pot for even heat distribution and to avoid burning the bottom layer.

Fish Biryani

Fish Biryani is a beloved South Asian delicacy that features layers of fragrant basmati rice and spicy fish masala, infused with aromatic spices. The dish is known for its complex flavours, combining the richness of ghee, the tanginess of yogurt, and the heat from green chilis and various spices.

Author: Burmawala Kitchen Cooking Method: Curry Cuisine: Indian, Pakistani Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 30 mins Cook Time 60 mins Total Time 1 hr 30 mins Difficulty: Intermediate Estimated Cost: $ 10 Best Season: Suitable throughout the year

Ingredients

Servings

For the Fish:

• 1 kg fish (chunks)
• 2 tbsp Garlic paste
• 2 tbsp Ginger paste
• 1 Lemon (Juice)
• 2 tsp Salt
• 2 tsp Red chili powder
• 1 tsp Paprika
• 2 tsp Danya Jeera (coriander-cumin powder)
• ¹⁄₂ tsp Black peppercorns
• 1 tsp Turmeric powder

For the Rice:

• 3 cups rice
• Saffron soaked in milk

For the Onion and Masala:

• 3 Onions (sliced)
• ¹⁄₃ cup Ghee
• 8 green Green chilis
• 1 cup Full-fat yogurt
• ¹⁄₂ cup Cherry tomatoes (chopped)
• 1 tbsp Garlic paste
• 1 tbsp Ginger paste
• Chopped coriander
• 2 Bay leaves
• 2 tbsp Danya Jeera (coriander-cumin powder)
• 2 tsp Red chili powder
• 2 tsp Salt
• ¹⁄₂ tsp Black pepper powder
• 1 tsp Turmeric powder
• 1 black cardamom
• 5 Green cardamoms
• 5 cloves
• 5 Whole black peppers
• 2 tsp jeera (cumin seeds)

Instructions

Video ON

Marinate the Fish:

1. In a bowl, combine ginger paste, garlic paste, lemon juice, salt, chili powder, paprika, danya jeera, black pepper, and turmeric powder.
2. Add fish chunks and mix well. Marinate for at least 30 minutes.

Fry the Fish:

1. In a pan, heat oil and fry the marinated fish until partially cooked. Set aside.

Prepare the Biryani Masala:

1. In the same oil, fry sliced onions until crispy. Reserve half of the fried onions for layering.

Prepare the Onions:

1. In a large pot, heat ghee and sauté bay leaves, danya jeera, chili powder, salt, black pepper powder, turmeric powder, black cardamom, green cardamoms, cloves, and whole black peppers.
2. Add garlic paste, ginger paste, chopped tomatoes, and green chilis. Sauté until aromatic.
3. Stir in yogurt and simmer for a few minutes.

Parboil the Rice:

1. Parboil rice with aromatic spices until 70% cooked. Strain and set aside.

Layer the Biryani:

1. In a large pot, start with a layer of rice, followed by a layer of biryani masala, fried fish, and crispy fried onions.
2. Drizzle with ghee and saffron milk, and sprinkle chopped coriander.
3. Repeat the layers, ending with a layer of rice on top.
4. Garnish with green chilis, food colouring, and a splash of Kerwa water.
   

Final Steps:

1. Cover the pot tightly and cook on low heat for 45 minutes.

Cook the Biryani:

1. Uncover to reveal perfectly cooked and succulent Fish Biryani.
2. Plate up this mouthwatering dish and serve it with your favourite raita or salad.
   

Note

To enhance the flavour, marinate the fish overnight in the refrigerator.

Ensure the rice is only partially cooked during parboiling to prevent it from becoming mushy during the final cooking stage.

Use a heavy-bottomed pot for even heat distribution and to avoid burning the bottom layer.

Keywords: fish biryani, fish biryani recipe