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:
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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
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
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