Fish Biryani Recipe ( Fish Rice )

                                                                  

Fish Biryani Recipe | Fried Fish with Rice Step-by-Step photos and video.

Fish biryani is a vibrant and aromatic layered rice dish that harmoniously brings together delicate pieces of fish, fragrant basmati rice, and a symphony of spices and herbs. In this delightful recipe, I’ve chosen to prepare perfectly fried fish that adds a satisfying crunch, rather than simmering it in spices.

You can certainly marinate and cook the fish with masala for a more traditional approach if that suits your palate. This particular biryani turned heads and tantalized taste buds with its unique twist, proving that fish can truly shine as a base for this beloved classic.

On weekends, I often seek out recipes that are both quick and flavorful, and this fish biryani fits that desire perfectly. Fish cooks in a flash and doesn’t require any resting after marination, which means this straightforward dish can be whipped up in about 45 minutes, from prep to table.

My Latest Video Fish Biryani :

Key Ingredients:

Fresh, Top-Quality Ingredients:

The secret to a successful biryani lies in the quality of its ingredients. Opt for the finest basmati rice, incredibly fresh fish, and a robust selection of spices to ensure each bite is bursting with flavor. 

Fried Onions:

These are quintessential elements of any biryani, enhancing it with a sweet and savory crunch. Slowly fry sliced onions in oil until they turn crisp and golden, imparting a rich depth to the dish.

Don’t Skimp on Fat:

While health considerations often lead us to reduce fat, resist this urge when making biryani. Generous amounts of ghee or oil are essential for keeping the rice moist and imbued with flavor.

                                

Right Rice:

Choose aromatic, high-quality basmati rice. Soak it in water for about 30 minutes to eliminate excess starch, ensuring that each grain cooks evenly and remains fluffy.

 

Salt Everything:

Don’t forget to season every layer thoughtfully. A good rule of thumb is to add two dessert spoons of salt for every two cups of rice to the cooking water.

Partially Cook the Rice:

To avoid a clumpy texture, cook the rice until it’s just 70-80% done before layering it for the final cooking stage.

Marinate the Fish:

Infuse the fish with flavor by applying a marinade of fresh lemon juice, vibrant turmeric, and aromatic spices. Allow it to rest for 15 minutes before adding food color, red chili powder, and salt for an additional 15-minute infusion of flavor.

Generous Herbs:

Fresh herbs like mint and coriander should be used abundantly to brighten the dish and create a fresh contrast to the spices.

High-Quality Pot:

Using a heavy-bottomed pot ensures that the biryani cooks evenly and prevents it from burning, allowing for that perfect layering effect.

Patience is Key:

Cook the biryani over low heat to allow all the flavors to meld beautifully, creating a harmony of tastes that will leave you craving more.

You Might Like This:

Bombay biryani

Savour food pulao  

sofyani biryani 

pulao biryani     

Mughlai Mutton Pulao       

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How to Make Fish Biryani?

Preparation:

Wash the Fish:

Begin by rinsing the fish fillets with flour or salt to ensure they are clean and ready for cooking. 

Marinate the Fish:

In a mixing bowl, combine the fish pieces with fresh lemon juice, vibrant turmeric, and aromatic garlic powder. Let it rest for 15 minutes

Then add food coloring, red chili powder, and salt, allowing it to marinate for an additional 15 minutes for a deeper flavor.

Prep Vegetables:

While the fish is marinating, slice fresh onions and juicy tomatoes, making sure your ingredients are ready for assembly.

Wash and Soak Rice:

Rinse the basmati rice in clean water and soak it for 30 minutes; that's essential for achieving the ideal texture.

Prepare Spiced Yogurt:

In a bowl, whisk together creamy yogurt with salt, red chili powder, turmeric, crushed coriander, cumin, and fragrant biryani masala for a zesty sauce that will elevate your dish.

Fry Onions:

In a pan, fry the onions slowly until they achieve a beautiful golden brown color, infusing the oil with their rich sweetness.

Shallow Fry the Fish:

Using the same oil from the fried onions, shallow fry the marinated fish until it turns a gorgeous golden hue, ensuring it remains flaky and moist inside.

Make the Masala:

In a broad pan, heat some oil and sauté the ginger-garlic paste for a minute, allowing it to release its fragrant aroma. Add chopped tomatoes and cook with the lid on until they soften.

Stir in chopped curry leaves, fresh green chilies, and half of the crispy fried onions. Incorporate the spiced yogurt and cook until it’s perfectly melded.

Boil Rice:

In a large pot, bring water to a boil, seasoning it with salt, star anise, cumin, vinegar, and oil. Add the soaked rice and boil until it’s 90% cooked, ensuring perfect texture for layering.

                                                                      

Prepare Spiced Milk:

In a small bowl, mix food color, garam masala, and nutmeg with milk to create a fragrant drizzle that will elevate the biryani.

Layering the Biryani:

In the pot with the masala, drizzle some fresh lemon juice and add half the cooked rice. Layer this with chopped herbs, green chilies, fried onions, and fried fish before spreading the remaining rice on top.

                                    

Place the crispy fried fish gently on the upper layer. Drizzle with the spiced milk, sprinkle with the remaining fried onions, and cover tightly.

Allow it to steam on high heat for 5 minutes, then reduce to low heat for an additional 5 minutes.

                     

Finally, let the fish biryani cool slightly before gently fluffing the rice to avoid any mushiness.

Serve it hot, accompanied by a tangy chutney and a refreshing salad. Enjoy the explosion of flavors in every bite!

Egg Toast Bread Recipe

                                                                             

                                                                    

Egg Toast Recipe || Spicy Egg Toast Perfect For Breakfast || How to Make Egg Bread Toast With Step-by-Step Photos and Video

Egg Toast or Egg Bread Toast is perfect for breakfast. Eggs with toast is one of the quickest meals one can make since it contain only two ingredients: toasted bread and eggs (cooked any way you like them!). But with this recipe, we’re looking at a) cutting down on cooking time and b) adding a better method to fix your egg toast! 

                                         

My Latest Video Egg Toast Bread: 

I have shared OMELET CHEESE BREAD and FRENCH TOAST BREAD on my Blog. This is my own version, in which I added some spices, milk, and herbs to the egg and fried each piece of bread by dipping it into the egg mixture. Crisp and golden brown egg bread will definitely be enjoyed if you are giving it to your kid, so skip the red chili flakes from the recipe. A pinch of black pepper will remain enough. Egg toast is eaten as much as breakfast or fast food.

Making egg toast bread in many ways, it can be prepared with cheese, lots of spices, etc. I share here a lot of spices and egg toast; you easily tweak it to suit your taste.

                                                           

 

This is a super quick recipe and can be made in just 10 minutes. It is best served hot and eaten plain without any accompaniment

I usually have this egg toast with Doodh Patti or Masala Chai. However, you can also eat it with some Ketchup or your favorite sauce or dip

You Might Like This:

French Omelet

Lachha Paratha

Palak Paratha

Egg Paratha

Roghni Naan

                                                                  

If you have tried this Egg Toast Bread, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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How to make Egg Toast? 

To make egg toast, first chop coriander and green chilies and set aside

                                    

                                               

Crack the eggs into the deep plate so that you can easily dip the slices. Combine black pepper, chili flakes, chopped coriander, chopped green chilies, salt, and milk in the egg.                                            

And beat them together very well.        

Take bread and dip it into the egg mixture. Here, you can cut the bread slices into halves or four pieces. I fried the whole bread.   

                                              

Spread the oil/ghee over the Tawa/griddle and heat it. Dip each bread slice into an egg, place the toast on the Tawa, and fry on medium flame. 

                                                                     

                                                                     

Let the toast fry until one side of the bread turns a golden brown color; once golden brown, flip the toast and fry it the same way as before. Keep flipping until the crust is crisp and golden brown on both sides

                                                   

Transfer onto the serving plate and 

                                                                         

 

Serve hot immediately with ketchup, Coffee, and Masala Chai.                  

                                                      

    

Fish Katakat Recipe ( Takatak)

                                       

Fish Katakat Recipe || Fish Takatak  with Step-by-step Photos

Fish Katakat is a flavorful and aromatic seafood dish that tantalizes the taste buds with its vibrant spices. Traditionally prepared with tender pieces or fillets of steamed fish, this dish incorporates fragrant onions, juicy tomatoes, and fiery green chilies, all enhanced by a medley of essential spices. It pairs wonderfully with fluffy boiled rice, making it a delightful meal.

Often found as a popular street food, this dish is locally known as katakat, where the fish is cooked to perfection in a way that allows the flavors to meld beautifully. In the variation known as fish takatak or kata kat, the ingredients are skillfully combined. The resulting mixture is crushed and blended using a flat cutter or spoon, creating a delightful texture. 

For a detailed recipe, watch my video where I explain

the steps one by one.

                                    

My Latest Video Fish Katakat:

For my version of the dish, I used boneless fish fillets without skin, which added an extra layer of flavor. After gently steaming the fish until it was perfectly tender, I used a hand masher to crumble it into a delightful mixture.

 

As someone who truly adores seafood, especially this delicious dish, I find fish takatak—or kata kat—easy to prepare and incredibly satisfying to eat. Now, let’s dive into the cooking process!

                              

 Recipe Instructions:

To create the perfect dish, it is essential to use fresh fish. Fresh fish not only ensures better flavor but also reduces the unpleasant odors that can sometimes occur during rinsing. When rinsing, it’s advisable to use salt or flour, as these ingredients help absorb residual smells and enhance the fish's natural aroma, resulting in a wonderful, delectable end product. Before cooking, marinating the fish fillet is a crucial step that significantly elevates the flavor profile of your dish. A marinade made from ginger and garlic paste, turmeric powder, and freshly squeezed lemon juice works wonders in neutralizing any fishy odors. This combination adds a delightful zest and depth to the fish, ensuring that your final dish is fragrant and appetizing.

The roasting of the masala is another key component that cannot be overlooked. Properly roasting the spices not only enhances their aroma but also intensifies their flavors, creating a rich and flavorful foundation for your dish.

If the masala is not roasted sufficiently, the dish may lack the complexity and richness that it deserves, leading to a less satisfying culinary experience.

Traditionally, cooking katakat on an iron tawa yields superior flavor compared to other cooking surfaces. The iron tawa retains heat well and imparts a unique char and depth to the dish that cannot be replicated with non-stick or other materials.

In this recipe, I recommend using a combination of mustard and canola oil for cooking. While you may choose to use just one type of oil based on your preference, I highly recommend mustard oil due to its robust flavor,

This can significantly enhance the overall taste of the dish. Mustard oil not only adds a distinctive taste but also brings authenticity to the cooking process, making your dish truly stand out.

For more Fish Recipes:

Lahori fried fish

Tomato fish curry

Tandoori fish

Fish and chips 

Easy fried fish  

If you have tried this Fish Katakat 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!

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How to Make Fish Takatak:

Preparing the Fish: Begin by washing the fish pieces or fillets. A good method is to use flour or salt for this process.

Marinating the Fish: In a separate bowl, combine the fish fillets with ginger-garlic paste, lemon juice, and turmeric powder. Allow the mixture to rest for a while to absorb the flavors.

Preparing the Masala: In a grinder, add chopped onion, tomato, and green chilies. Blend them until finely chopped.

Grinding the Katakat Masala: Create your katakat masala by adding dry red chilies, coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cloves, mustard seeds, fenugreek seeds, and mango powder into a jar.

                                           

Grind these ingredients together into a fine powder. This masala can be used in various other dishes as well.

Steaming the Fish: Use a steamer or pot to add water and bring it to a boil. Once boiling, place the marinated fish pieces into the steamer and let them steam for about 10-15 minutes.

After steaming, allow the fish to cool completely before shredding it. Set the shredded fish aside.

Cooking Fish Takatak: In a pan, heat mustard oil. Once hot, add the chopped onion masala and sauté for 2-3 minutes. Then, incorporate ginger-garlic paste and stir well. Season with salt to taste and add the prepared katakat masala.

Mix thoroughly and add a bit of hot water to prevent burning. Adjust the salt if needed and add Kashmiri red chili powder, which will enhance the dish's color and flavor. Next, introduce 3-4 curry leaves into the mix.

After roasting the masala well, add the steamed, shredded fish and mix thoroughly with the masala.

Continue to stir while gradually adding more water and oil as needed. Towards the end of cooking, increase the oil amount. Add chopped coriander and green chilies, mixing well. You may add more katakat masala if desired.

Stir the mixture continuously for about 10 minutes, and once the oil begins to surface, let it steam for an additional 5 minutes.

Serving the Dish: Your fish takatak is now ready to be served. Transfer it to a serving plate and garnish with additional coriander, green chilies, and lemon wedges.

Serving Tips: Fish Takatak is best served hot alongside chapatis or naan for a complete meal experience.