Yummy Traditional : Main Course

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, flavored layered rice dish made with basmati rice, veggies, spices, and herbs. Fish is marinated with basic spices and then shallow-fried 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, I generously share fish dishes with my neighbor and my elder sister who lives near my home.

Like chicken, mutton, or beef, fish doesn’t need much resting time after marination; all the steps just go sequentially without any waiting time. Plus,s 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 you can use skinless ripe red tomato paste
I have used fresh mushka fish,h which are found in the sea, but the taste is much better than any other river fish. Personally, I love small-sized fish to eat rather than giant fish
One thing came in my experience is 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 don’t have 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:

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, please rate it. You can also follow me on social media to see what’s new in my kitchen!

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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,h followed by the rice
You can also layer the rice first, and then the masala, la 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.

Marinate 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.k

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 until 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 shre.d

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

Afghani Feteer Naan Recipe

Afghani Feteer Naan | Afghani Naan || How to Make Feteer Piyazi Naan with step-by-step photos

Afghani Feteer Naan is a multilayered flatbread that is soft, fluffy, and oval-shaped. It is filled with salty onions and fresh coriander leaves. By using butter in each layer, the naan becomes incredibly tender and airy.

This bread can best be described as a cross between a croissant and a paratha. It’s light, flaky, buttery, and pairs wonderfully with a cup of tea, jam, kebabs, or simply enjoyed on its own. Baked in the oven, the aroma of this bread fills the house, making it hard to resist.

I have tried many times to make the perfect naan, but I struggled to achieve that ideal fluffiness and softness. Eventually, I realised where I had been making my mistakes.

Kneading the perfect dough is essential for achieving soft and fluffy naan. This principle applies to all types of soft bread, including chapatis and parathas, which depend heavily on the kneading process.

For kachoris and puris, however, you need to prepare a slightly harder dough than you would for naan, bread, or parathas. You can find my naan dough recipe in my previous post.

Recipe tips:

The weight of each naan dough ball should be approximately 200 grams. Using dough that weighs less than 200 grams may result in naan that is not soft or fluffy.

Avoid using a rolling pin or dusting the naan with flour, as this can cause it to become stiff. Additionally, do not cook naan over high or medium heat, as it may burn.

Bake the naan for no more than 5 minutes, as baking for longer will make it stiff and dry. It is important to apply butter to the naan right after taking it out of the oven.

You can also make variations of naan by using chicken or mutton mince, or grated cheese with parsley instead of onion. The rest of the preparation method remains the same.

Cooking naan on a Tawa will help keep it soft.

If you have tried this Feteer Naan Recipe, 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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Prepare this recipe first by kneading the dough that I shared in my previous post. You can see from there.

Secondly, take all the veggies and prepare them to keep aside

Wash the onion before cutting; otherwise, your naan can be soggy

Sprinkle some salt over the onion. Mix them with chopped coriander leaves, mix them together, and set aside.

Place the naan dough on a working surface, make a hole in the centre of the dough, give it a thick rope shape, and then divide it into equal portions.

Take a portion and give it a ball shape, and place it on a tray.

Take one ball and roll it approximately 10-12 inches into a round shape, apply melted butter over the rolled roti, then sprinkle flour.

Now, put salted onion slices and coriander leaves over the roti, and start rolling till the end. In each roll, apply butter on top; it will look like a roll.

Again, gently start rolling the rope like a snail, and press the end in the middle.

Place all prepared dough balls on the tray and cover them with a kitchen towel.

In the second method, roll the dough ball with the same method as before, apply melted butter, sprinkle flour, then put onion and coriander over the roti; a bit of a change in rolling the roti: cut the roti from the middle down.

Roll it like a cone from left to right. Apply butter in each roll until it becomes completely rolled, press it gently, and repeat the same process with the other naan dough too.o

Now it’s up to you to decide what is easy to apply the method to