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 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
                                      
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 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:

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!

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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 plate
                          
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

                         
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
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 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 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_do not stir the spoon since fish meat is so delicate and easily becomes 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 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


Tomato Fish Curry Recipe


tomato-fish-curry-recipe-with-step-by-step-photos

Tomato Fish Curry | Tomato Fish with step-by-step photos and video.

This Fish Curry is thick spicy aromatic flavored seafood, a pretty easy and delicious thick gravy curry, in which are used a few simple ingredients, spicy tomato fish curry is my own version of my family, I remember those days when my grandmother used to cook it with plain rice

This post is old I just added a tomato fish curry video with this post, so that you could clearly understand it

You would have eaten several types of tomato fish but it’s a bit different in taste than other fish curry recipes, mainly always seen since I started to learn cooking with my mother and elder sister that they used to add very few spices in the cooking nevertheless had a flavor and aroma of meals, personally, I love seafood especially fish have always been my hot favorite.
                         
tomato-fish-curry-recipe


Tomato Fish Curry Video Recipe:


Right there I even learned that a meal never goes well by adding more spices, using a few species will make your meal tastier than other spicy food.

Here I used mushka small fish to make curry, I prefer small fish to a big one, just because this is more delicious and tasty than big, and the upper part of fish is the best for making gravy-based curry, but not necessary that you use the same fish you can use any other type of fish whether they are big or small as desired 

so let's begin 


tomato-fish-curry

Tips:
  1. To prepare this delicious seafood curry first we will have to thoroughly rinse the fish with flour and turmeric so that the smell of fish goes away 
  2. Note, in my previous post on the fried fish recipe, have told you how to wash fish you can find it on my blog 
  3. Before cooking, fish  curry must lightly fry the fish  
  4. Don't stir the spoon after adding fish to gravy they may shred
  5. Just shake up the pot 
  6. Mustard oil can make your fish curry is tasty than other cooking oil 
  7. Fish contains minerals, vitamins, and iron this is the reason never use more salt, as it may be bitter in taste 
  8. Use a large capacity pot/pan while cooking fish curry 
  9. Fish pieces won't break

If you have tried this Tomato Fish Curry then don’t forget to rate the recipe. You can also follow me on social media

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Take all ingredients and prepare all veggies 



Rinse the fish with flour and turmeric powder 


rinse-the-fish-pieces


Place all washed fish pieces on the tray
                        
place-on-the-tray


Put the chopped onion with garlic cloves in the grinding jar


blend-the-onion


Blend them till fine and smooth paste set aside

blend-till-smooth-paste

Take a medium-sized bowl and prepare spiced yogurt add yogurt along with red chili powder, Kashmiri red chili powder, turmeric powder, coriander powder, and salt, and stir to combine well set aside

                       
                  

Take another separate large bowl put all the washed fish pieces then add lemon juice and a bit of salt 
                      
add-salt-and-lemon-juice


Rub gently the salt and lemon juice with fish pieces them well set aside for 10 minutes
                        

Place a non-stick frypan on the flame and pour a little oil
                               
heat-the-frying-pan


Lightly fry fish pieces from both sides for a minute, place all fish pieces on the plate/tray, and set them aside
        
fry-the-fish-pieces


On the other hand, place a large capacity pot/wok on flame, pour oil heat it then add dried fenugreek seeds, let them crackle for a few seconds, then add onion, ginger garlic paste, cook onion paste on a medium flame for 10 minutes                 
    
crackle-the-seeds-and-cook-onion-paste

Once water is evaporated, reduce the heat then pour spiced yogurt and tomato puree together, and stir to mix well 


add-spiced-yogurt-and-tomato-puree


Further, cook onion paste with spices on medium heat for 10 minutes until the oil is separated from the gravy, now pour 50 ml hot water into the gravy, and bring it to a boil 


Put half-chopped coriander leaves and green chilies, place carefully all fish pieces in the pot/pan, and cook the fish pieces with masala on a medium flame for 2-3 minutes

Don't stir the spoon in the pot after adding fish pieces, just shake it up with a kitchen napkin

add-fish-and-coriander-leaves


Then reduce the heat to low and add the remaining chopped coriander leaves, green chilies


add-remaining-coriander-leaves-with-green-chillies


Now sprinkle garam masala and simmer it for 5 minutes without the lid to prevent shred_Tomato fish is done now transfer to the serving bowl or plate


sprinkle-garam-masala-on-fish-curry


Now ready to serve with plain rice,rumali rotinaan 

                               
serve-fish-curry-with-rice-and-roti



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