Yummy Traditional : Seafoods
Showing posts with label Seafoods. Show all posts
Showing posts with label Seafoods. Show all posts

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 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 generously I shared fish dishes with my neighbor and my elder sister who lives nearly my home.
                                      
fish biryani


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 you 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
                                  
                                          
fish biryani



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 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

                           
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 rinsing fish along with removing the fishy smell in my previous posts.
                    
wash-the-fish


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
                            
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 plat.e
                          
spiced-the-fish


Remove the skin of the onion slice 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 and pour water along with salt black cumin seeds, star anise, cloves, green cardamom, and cinnamon stick.k

                         
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 into 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 for 30-40 seconds.s
Now, add onion slices and sautรฉ 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 the 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 until 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_do not stir the spoon since fish meat is so delicate and easily becomes shre.d
                         
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 and keep it aside
                 
take-out-excess-oil


This oil is used at the time of dum 
                            
this-oil-is-used-later
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
                 
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 Finally, 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 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

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


Fish Ghotala /Fish Katakat Recipe


fish-ghotala-recipe-with-step-by-step-photos

Fish Ghotala | Fish Katakat || How to Make Fish Katakat Recipe with Step-by-step Photos

Fish Katakat is a spiced, very delicious seafood dish_it is cooked with steamed fish pieces or fillets onion, tomatoes, and green chillies along with some basic spices, it goes well with boiled rice,rotis_this is also known as a street food where this fish ghotala is sold of the name of kata katIn fish ghotala or fish, kata kat is found similar are cooked with herbs, spices and other ingredients, and both are crushed by a flat cutter or spoon   
                          
fish-katakat


I cooked a fish total of boneless fish pieces with skin instead of fish fillet, after steaming the fish pieces I removed the skin it then made it crumble with the help of a hand masher
I personally love seafood, especially this fish ghotala or kata kat whatever you call it…easy to make and tasty in taste
So let’s begin

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fish-ghotala-recipe


To prepare this recipe firstly wash the fish pieces or fish fillet with flour and turmeric powder which has already been shared in my previous post you can find out on my blog the name Kitchen hacks

                
wash-the-fish

Heat the steamer on high heat once the steamer gets heated up well reduce the flame place fish pieces on it and let them steam for about 10 minutes on medium-high-flame
               
heat-the-steamer-and-place-the-fish-on-it


Fish are steamed, transferred to the plate
           
fish-are-steamed


Crumble the steamed fish   
                 
crumble-the-fish


Take all ingredients and prepare all veggies set aside 
                     
prepare-all-veggies

Heat the oil in the pan then put chopped onion into the oil_Sautรฉ the onion for 3-4 minutes on medium flame or until translucent
                                
saute-the-onion


Put ginger garlic paste_Saute the paste with onion for 2-3 minutes       

add-ginger-garlic-paste-and-saute-them-together


Now add chopped tomatoes to the onion_Cook the tomatoes with onion for 5 minutes on low-medium flame
   
add-chopped-tomatoes

               
Now add powder spices to the onion masala_Splash some water to prevent burning onion masala_Roast onion masala on low flame
      
add-powder-spices-to-the-onion

Cook the masala
     
cook-the-masala


Put grated ginger, chopped green chillies and some coriander leaves
                  
put-ginger-and-green-chillies


Keep on stirring by adding black pepper powder

                      
add-black-pepper-to-the-katakat



Once the oil is separated from the onion masala

                      
once-oil-is-seprated-from-masala


Now put the crumbled fish and squeeze the fresh lemon juice into the fish               

add-crumbled-fish-and-squeeze-lemon-juice



Stir to mix well and keep crushing on a low flame

              
stir-to-mix-well-ghotala


Towards the end add coriander leaves and garam masala to the ghotala_Further stir to combine well until everything is incorporated

           
add-coriander-leaves-to-the-ghotala


Fish kata kat is ready
        
fish-ghotala-is-done


Turn off the flame and transfer it to the serving plate or dish

                 
transfer-to-the-serving-bowl


Fish Katakat can be served with rice and Rotis
                 
serve-fish-to-the-bowl


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