Fish biryani
is a delicious and flavorful dish that combines succulent fish with fragrant rice and aromatic spices. Here's a simple recipe for you to try:
Ingredients:
- - 500g fish fillets (any firm fish like tilapia, cod, or salmon)
- - 2 cups Basmati rice (soaked in water for 30 minutes and drained)
- - 1 large onion, thinly sliced
- - 2 tomatoes, chopped
- - 2-3 green chilies, slit lengthwise (adjust to your spice preference)
- - 1/2 cup plain yogurt
- - 1/4 cup chopped cilantro (coriander leaves)
- - 1/4 cup chopped mint leaves
- - 2 tablespoons biryani masala powder
- - 1 tablespoon ginger-garlic paste
- - 1/2 teaspoon turmeric powder
- - 1/2 teaspoon red chili powder (adjust to your spice preference)
- - 1/2 teaspoon garam masala
- - 1/4 cup fried onions (optional, for garnish)
- - 1/4 cup ghee or vegetable oil
- - A pinch of saffron strands (soaked in 2 tablespoons warm milk)
For the fish marinade:
- - 1 tablespoon lemon juice
- - 1/2 teaspoon turmeric powder
- - 1/2 teaspoon red chili powder
- - Salt to taste
Instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Cut them into medium-sized pieces and marinate them with lemon juice, turmeric powder, red chili powder, and salt. Let them sit for about 20-30 minutes.
2. In a large pot or deep-bottomed pan, heat the ghee or oil over medium heat. Add the thinly sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions from the pot and set them aside for garnishing later.
3. Add the chopped tomatoes and green chilies to the remaining onions in the pot. Cook until the tomatoes turn soft and the oil starts to separate.
4. Stir in the ginger-garlic paste, biryani masala powder, turmeric powder, and red chili powder. Cook for another 2-3 minutes until the spices release their aroma.
5. Lower the heat and gently add the marinated fish pieces to the pot. Coat the fish with the spice mixture carefully to avoid breaking the fish. Allow it to cook for about 5 minutes on low heat.
6. In a separate large pot, boil enough water with some salt and whole spices like bay leaves, cinnamon sticks, and cardamom pods. Once the water comes to a boil, add the soaked and drained Basmati rice. Cook the rice until it's about 70% cooked. Drain the water and set the partially cooked rice aside.
7. In the pot with the partially cooked fish, layer half of the partially cooked rice over the fish. Sprinkle half of the chopped cilantro and mint leaves, and half of the garam masala on top.
8. Layer the remaining rice over this and add the rest of the chopped cilantro and mint leaves. Pour the saffron milk over the top to give it a vibrant color and aroma. Cover the pot with a tight-fitting lid to trap the steam.
9. Place the pot on a tava (griddle) or a flat pan over low heat. Cook the biryani on dum (slow steam cooking) for about 20-25 minutes. Alternatively, you can bake the biryani in a preheated oven at 350°F (175°C) for the same duration.
10. Once done, gently fluff the biryani with a fork, and garnish with the fried onions. Serve hot with raita or cucumber salad.
Enjoy your delectable fish biryani! Adjust the spice levels according to your taste and preferences.
