Fish Biryani Recipe - Yummy Traditional

Fish Biryani Recipe

                                           
fish-biryani-recipe-with-step-by-step-photos

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 prepared at home then generously I shared fish dishes with my neighbor and my elder sister who lives nearly my home
                                      
fish-biryani-recipe


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 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 puree then can be used skinless ripe red tomato paste
  5. I have used fresh mushka fish they are found in sea but the taste is so good 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
                                  
fish-biryan-recipe


For more delicious biryani:

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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 adding whole spices at the time of boiling the rice
  3. If using frozen fish, after marination does 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

                           
fish-biryani-recipe


Wash and soak the rice for about 20-30 minutes
                  
soak-the-rice


Rinse the fish with wheat flour and turmeric powder as I have been telling the method of rinse fish along with removing the fishy smell in my previous posts
                    
wash-the-fish


While the rice soaks, make a paste of the marination ingredients_To 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
                            
make-a-paste-of-marination


Take each fish piece and coat it with masala
                            
coat-the-fish-with-masala


Marinade all fish with masala and place on the plate
                          
spiced-the-fish


Remove the skin of the onion and slices the onions thinly and separate the layers
                   
onion-slices


Chop the coriander and mint leaves
                                   
chop-the-coriander-and-mint


Take a deep large-sized pot pour water along with salt black cumin seeds, star anise, cloves, green cardamom, and cinnamon stick

                         
boil-the-water-for-rice


Then add soaked rice, oil, and white vinegar_stir to mix well, Cook the rice till 90% is cooked

                       
cook-the-rice

When the rice is done, drain it off to a colander_Keep aside

                             
drain-the-rice


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 

                   
fry-the-fish


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 the for 30-40 seconds
Now, add onion slices and sauté them for 5 minutes on medium flame
                       
saute-the-onion


Next, add ginger garlic paste, tomato puree, and biryani masala powder and splash the water over masala to prevent burn_Stir to mix well
                      
add-tomato-to-the-onion


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
                 
add-yogurt-and-masala-to-the-onion


Place fried fish in the masala 
              
place-the-fish-pieces-in-the-masala


And cook them on medium flame_doisn't stir the spoon since fish meat is so delicate easily become shred
                         
cook-the-fish-in-masala


Just shake up the pot and after a while take the fish pieces out of the masala_Keep aside
                    
take-the-fish-out-of-the-masala


Drain out the excess oil of the masala keeps aside
                 
take-out-excess-oil


This oil is used at the time of dum 
                            
this-oil-is-used-later
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
                 
take-out-half-masala


Layer ½ the cooked rice on top of the masala
                           
layer-the-rice-on-masala


Layer reserved masala and chopped coriander and mint
                       
layer-the-rice-with-masala


Finally, layer the leftover rice again
                             
layer-the-second-layer-of-rice


Drizzle some masala oil which we have taken out
                          
pour-the-oil-on-top

Next sprinkle coriander and mint leaves along with adding food color
                   
add-food-color-and-herbs


At this point, you can add fried brown onion_Lastly, sprinkle some biryani essence and arrange cooked fish over the rice
                         
sprinkle-biryani-essence


Heat the tawa until hot
                        
heat-the-tawa

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
                   
cover-the-lid-with-foil


Allow it to rest for about 15 minutes before you serve_Remove the lid and carefully take the fish pieces out of the pot
                             
take-out-fish-of-the-pot

Keep aside
                       
keep-aside


Fluff up the rice
                     

fluff-up-the-rice

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





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