Fish
Biryani | Machli Biryani || How to make Fish Biryani with step-by-step photos
Fish Biryani is a simply delicious, and flavored layered rice dish made
with basmati rice, veggies, spices, and herbs_fish is marinated with basic spices
and then shallow fry them for a while, and then cooked in biryani gravy and then layered with rice.
Biryani is most commonly made with
chicken, mutton, or beef, however, I made this biryani with fish though I am alone
to eat fish at home since my elder brother doesn’t like fish or fish-related items so whenever I prepare it at home generously I shared fish dishes
with my neighbor and my elder sister who lives nearly my home
Like chicken, mutton, or beef fish doesn’t need
much resting time after the marination all the steps just go sequentially without any waiting time plus
the fish gets cooked quickly so it is an express recipe that just takes about
45 minutes
A delicious option to cook when you want
something easy and quick_Well to make this fish biryani recipe, you don’t need
to be an expert in cooking even
beginners can try it as it is super easy to make
Tips to make Fish Biryani:
- Use good quality basmati rice or any other long-grain fragrant rice
- Ghee gives an authentic flavor to the fish biryani However you can also use an oil of your choice
- Do use a good quality biryani masala powder or gram masala powder I have used this homemade biryani masala powder
- I used tomato puree in this biryani if you haven't pureed then can use skinless ripe red tomato paste
- I have used fresh mushka fish which are found in the sea but the taste is so better than any other river fish_persoanlly I love small-sized fish to eat rather than giant fish
- One thing came in my experience that if you want to really enjoy seafood then choose medium-sized fish like mushka,rehu, or surmai and medium prawns while giant fish or large-sized fish and shrimp haven’t any taste at all
- They are also costly and tasteless I just suggested it’s up to your choice but any variety of fresh fish should work
- Use spice powder in moderation as it dominates the original flavor of fish
For more Delicious Biryani:
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Recipe notes:
- Take care not to use too much masala or ginger garlic paste since it may make the fish bitter
- If you don’t like the strong flavor of the rice so can be skipped by adding whole spices at the time of boiling the rice
- If using frozen fish, after marination do not leave it for longer than 10-15 minutes. I have found that the ginger garlic makes the fish break quickly while getting cooked
- I have layered masala first then the fried fish followed by the rice
- You can also layer the rice first and then the masala followed by the fried fish
- For the best result follow my detailed step-by-step photo instructions and tips
Wash and soak the rice for about 20-30 minutes
Rinse the fish with wheat flour and turmeric powder as I have been telling the method of rinsing fish along with removing the fishy smell in my previous posts
While the rice soaks, make a paste of the
marination elements it takes a plate to combine all spices together
such as lemon juice, ginger garlic paste, red chili powder, salt, and turmeric
powder_Stir to mix well_Taste it to check the salt and spice levels
Take each fish piece and coat it with masala
Marinade all fish with masala and place on the
plate
Remove the skin of the onion slice the onions
thinly and separate the layers
Chop the coriander and mint leaves
Take a deep large-sized pot and pour water along
with salt black cumin seeds, star anise, cloves, green cardamom, and cinnamon stick
Then add soaked rice, oil, and white vinegar_stir to mix well, Cook the rice till 90% is cooked
When the rice is done, drain it off into a colander_Keep aside
Heat a pan with 2 tbsp oil, add the marinated
fish, and fry them on both sides for 2-3 minutes on medium flame_the Half of the cooking process of fish will be done with the masala_Take them out carefully on the plate_Set aside
Take another large-sized deep pot and heat the
ghee_Next, add all whole spices such as cumin
seeds, black peppercorn, bay leaf, cloves, and green cardamom_Let them crackle in for 30-40 seconds
Now, add onion slices and sauté them for 5
minutes on medium flame
Next, add ginger garlic paste, tomato puree, and
biryani masala powder and splash the water over the masala to prevent burn_Stir to mix well
Alongside add beaten yogurt, green chilies, and
gram masala together. Roast the masala for 1-2 minutes further_Once the oil is separated from the masala
Place fried fish in the masala
And cook them on medium flame_do not stir the spoon since fish meat is so delicate and easily becomes shred
Just shake up the pot and after a while take the
fish pieces out of the masala_Keep aside
Drain out the excess oil of the masala and keep it aside
This oil is used at the time of dum
I used the same pot that I used to cook the masala_Take the half biryani masala out of the pot for
use in the second layer
Finally, layer the leftover rice again
Drizzle some masala oil which we have taken out
Next sprinkle coriander and mint leaves along
with adding food color
At this point, you can add fried brown Finally, sprinkle some biryani essence and arrange
cooked fish over the rice
Heat the Tawa until hot
Cover it with a tight lid or foil paper to trap the steam within the pot_
Allow it to rest for about 15 minutes before you serve the lid and carefully take the fish
pieces out of the pot
Transfer the rice to the serving dish place the fish on top of the rice, And serve with salad and onion raita
Fish
Biryani is
a simply delicious, and flavored layered rice dish made with basmati rice, veggies,
spices, and herbs...
Ingredients for Fish Marinade:
- 1 kg, fish mushka
- 2 tbsp, lemon juice
- 1 tsp, ginger garlic paste
- 1 ½ tsp, red chili powder
- ¼ tsp, salt
- ½ tsp, turmeric powder
Biryani Gravy ingredients:
- 1 cup, onion slices
- 1-2 pcs, bay leaves
- 8-10, black peppercorn
- 1 tsp, cumin seeds
- 2-3, cloves
- 1-inch, cinnamon stick
- 2-3, green cardamom
- 1 cup, ghee/oil
- 4 tbsp, tomato puree
- 2 tsp, ginger garlic paste
- 2 tbsp, homemade biryani masala powder or to taste
- 125g, homemade yogurt
- 6-8 pcs, small green chilies
- ½ tsp,garam masala powder
For Biryani Rice:
- 1 kg,banaspati rice
- 3-4 tbsp, salt
- 1 liter, of water
- 2 tbsp, white vinegar
- 1 tbsp, oil
- 2-3 pods, green cardamom
- 1 tsp, black cumin
- 1-2 inch, cinnamon stick
- ½ pcs, star anise
Other ingredients:
- 3-4 pinches, orange food color
- 1 tbsp, mint leaves
- 2-3 drops, biryani essence
- 3-4 tbsp, oil for frying fish
- 2 tbsp, coriander leaves chopped
How to make the Fish Biryani?
- Wash and soak the rice for about 20-30 minutes
- Rinse the fish with wheat flour and turmeric powder as I have been telling the method of rinsing fish along with removing the fishy smell in my previous posts
- While the rice soaks, make a paste of the marination ingredients
- To it take a plate and combine all spices together such as lemon juice, ginger garlic paste, red chili powder, salt, and turmeric powder
- Stir to mix well
- Taste it to check the salt and spice levels
- Take each fish piece and coat it with masala
- Marinade all fish with masala and place on the plate
- Remove the skin of the onion slice the onions thinly and separate the layers
- Chop the coriander and mint leaves
- Take a deep large-sized pot and pour water along with salt black cumin seeds, star anise, cloves, green cardamom, and cinnamon stick
- Then add soaked rice, oil, and white vinegar
- Stir to mix well
- Cook the rice till 90% is cooked
- When the rice is done, drain it into a colander
- Keep aside
- Heat a pan with 2 tbsp oil, add the marinated fish, and fry them on both sides for 2-3 minutes on medium flame_the Half of the cooking process of fish will be done with the masala
- Take them out carefully on the plate
- Set aside
- Take another large-sized deep pot and heat the ghee
- Next, add all whole spices such as cumin seeds, black peppercorn, bay leaf, cloves, and green cardamom
- Let them crackle in for 30-40 seconds
- Now, add onion slices and sauté them for 5 minutes on medium flame
- Next, add ginger garlic paste, tomato puree, and biryani masala powder and splash the water over the masala to prevent burn
- Stir to mix well
- Alongside adding beaten yogurt, green chilies, and gram masala together
- Roast the masala for 1-2 minutes further
- Once the oil is separated from the masala
- Place fried fish in the masala and cook them on medium flame
- Don’t stir the spoon since fish meat is so delicate and easily becomes shred
- Just shake up the pot and after a while take the fish pieces out of the masala
- Keep aside
- Drain out the excess oil of the masala and keep it aside
- This oil is used at the time of dum
- I used the same pot which I used to cook the masala
- Take the half biryani masala out of the pot for use in the second layer
- Layer ½ the cooked rice on top of the masala
- Layer reserved masala and chopped coriander and mint
- Finally, layer the leftover rice again
- Drizzle some masala oil which we have taken out
- Next sprinkle coriander and mint leaves along with adding food color
- At this point, you can add fried brown onion
- Lastly, sprinkle some biryani essence and arrange cooked fish over the rice
- Cover it with a tight lid or foil paper to trap the steam within the pot
- Heat the Tawa until hot, place the biryani pot on the Tawa and cook on a high flame for 2 minutes and then on a very low flame for just 10 minutes
- Allow it to rest for about 15 minutes before you serve
- Remove the lid and carefully take the fish pieces out of the pot
- Fluff up the rice
- Transfer the rice to the serving dish and place the fish on top of the rice
- Serve with cucumber and onion
- Precaution: Avoid using milk-based foods with the fish, so I won’t suggest eating raita or yogurt with fish biryani
Have you any doubts about this blog kindly let me know
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