Fish Biryani Recipe

                                           

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:

1. Use good quality basmati rice or any other long-grain fragrant rice
2. Ghee gives an authentic flavor to the fish biryani  However you can also use an oil of your choice
3. Do use a good quality biryani masala powder or gram masala powder I have used this homemade biryani masala powder
4. I used tomato puree in this biryani if you haven't pureed then can use skinless ripe red tomato paste
5. 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
6. 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
7. They are also costly and tasteless I just suggested it’s up to your choice  but any variety of fresh fish should work
8. Use spice powder in moderation as it dominates the original flavor of fish

                                  
                                          

For more Delicious Biryani:

Chicken biryani

Sindhi beef biryani

Egg biryani

Zafrani mutton biryani

Beef biryani

Mutton yakhni biryani

Bombay biryani

If you have tried this Fish Biryani Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

             

                                                                   

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

Recipe notes:

1. Take care not to use too much masala or ginger garlic paste since  it may make the fish bitter
2. 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
3. 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
4. I have layered masala first then the fried fish followed by the rice
5. You can also layer the rice first and then the masala followed by the fried fish
6. 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

                 

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 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_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 the lid and carefully take the fish pieces out of the pot
                             

Keep aside
                       

Fluff up the rice
                     

Transfer the rice to the serving dish place the fish on top of the rice, And serve with salad and onion raita
                
                                               

Fish Biryani
Author: Sana Rasheed
Preparation Time: 20 mins
Cooking time: 30 mins
Total time: 50 mins
Servings: 4
Recipe Category: Biryani
Cuisine: Pakistani
Calories per serving: 400 kcal

Fish Biryani is a simply delicious, and flavored layered rice dish made with basmati rice, veggies, spices, and herbs...

Ingredients for Fish Marinade:

1. 1 kg, fish mushka
2. 2 tbsp, lemon juice
3. 1 tsp, ginger garlic paste
4. 1 ½ tsp, red chili powder
5. ¼ tsp, salt
6. ½ tsp, turmeric powder

Biryani Gravy ingredients:

1. 1 cup, onion slices
2. 1-2 pcs, bay leaves
3. 8-10, black peppercorn
4. 1 tsp, cumin seeds
5. 2-3, cloves
6. 1-inch, cinnamon stick
7. 2-3, green cardamom
8. 1 cup, ghee/oil
9. 4 tbsp, tomato puree
10. 2 tsp, ginger garlic paste
11. 2 tbsp, homemade biryani masala powder or to taste
12. 125g, homemade yogurt
13. 6-8 pcs, small green chilies
14. ½ tsp,garam masala powder 

For Biryani Rice:

1. 1 kg,banaspati rice
2. 3-4 tbsp, salt
3. 1 liter, of water
4. 2 tbsp, white vinegar
5. 1 tbsp, oil
6. 2-3 pods, green cardamom
7. 1 tsp, black cumin
8. 1-2 inch, cinnamon stick
9. ½ pcs, star anise 

Other ingredients:

1. 3-4 pinches, orange food color
2. 1 tbsp, mint leaves
3. 2-3 drops, biryani essence
4. 3-4 tbsp, oil for frying fish
5. 2 tbsp, coriander leaves chopped

How to make the Fish Biryani?

1. Wash and soak the rice for about 20-30 minutes
2. 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
3. While the rice soaks, make a paste of the marination ingredients
4. To it take a plate and combine all spices together such as lemon juice, ginger garlic paste, red chili powder, salt, and turmeric powder
5. Stir to mix well
6. Taste it to check the salt and spice levels
7. Take each fish piece and coat it with masala
8. Marinade all fish with masala and place on the plate
9. Remove the skin of the onion slice the onions thinly and separate the layers
10. Chop the coriander and mint leaves
11. Take a deep large-sized pot and pour water along with salt black cumin seeds, star anise, cloves, green cardamom, and cinnamon stick
12. Then add soaked rice, oil, and white vinegar
13. Stir to mix well 
14. Cook the rice till 90% is cooked
15. When the rice is done, drain it into a colander
16. Keep aside   
17. 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
18. Take them out carefully on the plate
19. Set aside
20. Take another large-sized deep pot and heat the ghee
21. Next, add all whole spices such as cumin seeds, black peppercorn, bay leaf, cloves, and green cardamom
22. Let them crackle in for 30-40 seconds
23. Now, add onion slices and sauté them for 5 minutes on medium flame
24. Next, add ginger garlic paste, tomato puree, and biryani masala powder and splash the water over the masala to prevent burn
25. Stir to mix well
26. Alongside adding beaten yogurt, green chilies, and gram masala together
27. Roast the masala for 1-2 minutes further
28. Once the oil is separated from the masala
29. Place fried fish in the masala and cook them on medium flame
30. Don’t stir the spoon since fish meat is so delicate and easily becomes shred
31. Just shake up the pot and after a while take the fish pieces out of the masala
32. Keep aside
33. Drain out the excess oil of the masala and keep it aside
34. This oil is used at the time of dum
35. I used the same pot  which I used to cook the masala
36. Take the half biryani masala out of the pot for use in the second layer
37. Layer ½ the cooked rice on top of the masala
38. Layer reserved masala and chopped coriander and mint
39. Finally, layer the leftover rice again
40. Drizzle some masala oil which we have taken out
41. Next sprinkle coriander and mint leaves along with adding food color
42. At this point, you can add fried brown onion
43. Lastly, sprinkle some biryani essence and arrange cooked fish over the rice
44. Cover it with a tight lid or foil paper to trap the steam within the pot
45. 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
46. Allow it to rest for about 15 minutes before you serve
47. Remove the lid and carefully take the fish pieces out of the pot
48. Fluff up the rice
49. Transfer the rice to the serving dish and place the fish on top of the rice
50. Serve with cucumber and onion
51. Precaution: Avoid using milk-based foods with the fish, so I won’t suggest eating raita or yogurt with fish biryani

*Not be duplicated, rewritten, or published without permission- Thank you!

Share this

Share on FacebookPlus on Google+