FISH BIRYANI RECIPE

INGREDIENTS

ingredients for marinade

• 500 grams fish or half kg
• 1 tsp ginger garlic paste
• ½ tsp red chili powder
• ½ tsp biryani masala or garam masala
• 1/8 tsp turmeric
• 1 to 1 ½ tbsp lemon juice
• 1/8 tsp salt or as needed

Spices

• 1 bay leaf
• 1 star anise or biryani flower
• 1 inch cinnamon or dalchini
• 4 to 6 cloves
• 3 green cardamoms or ealichi
• ½ tsp shahi jeera

Biriyani gravy ingredients

• 2½ to 3 tbsp oil
• ¾ cup onions thinly sliced and layers separated
• 1 small tomato deseeded, chopped finely(optional)
• 1 small strand mace or javitri
• 1 ¼ tsp ginger garlic paste
• ¾ to 1 tsp garam masala powder or biryani masala powder
• ½ tsp coriander powder
• ½ tsp red chili powder
• ¾ cup yogurt or curd(semi thick) or coconut milk
• 1 tsp kewra water
• 2 tbsp mint or pudina chopped finely
• 2 tbsp coriander leaves or daniya patta chopped finely
• pinch saffron or kesar (optional)
• 2 tbsp milk
• salt as needed

for biryani rice

• 1 ½ cups basmathi rice
• salt as needed
• 1 tsp oil

INSTRUCTIONS

Preparation for fish biryani

1. Mix together all the marination ingredients except fish. Taste the marinade to check the spice and salt. Marinate the fish and set aside till the rice gets cooked.
2. This step is optional. Soak saffron in warm milk. set aside.
3. Wash basmati rice under running water until the water runs clear. Then soak for at least 20 to 45 mins. Follow the instructions on the pack for the timing. Drain the rice to a colander.
4. Bring 6 to 8 cups water to a boil in a large pot of water. Pour 1 tsp oil and then add salt. 
5. Add the drained rice and cook till aldente. Do not make the rice mushy. It must be cooked fully but must be firm and grainy.
6. Drain the cooked rice to a colander. 

Frying fish

1. Fry the fish in little oil on both the sides till the fish gets cooked and the masala turns golden. Set this aside along with any stock or oil left in the pan.
2. Add more oil to the pan and fry onions till lightly golden. Stir often while you fry. Set aside a few for garnish.

Making fish biryani

1. To the same pan, add spices and fry them for a minute.
2. Add ginger garlic paste and fry until the raw smell goes off. If using tomato, add it now and cook until it turns soft. Add biryani or garam masala and coriander powder, red chili powder and fry quickly.
3. Pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set this aside.
4. Add half of the rice to the biryani pot or handi, layer the gravy, add some chopped mint and coriander leaves. layer the fried fish along with oily stock if any.
5. Layer the rice again and then sprinkle coriander leaves, mint leaves and fried onions. pour the saffron milk. Sprinkle kewra water.
6. Seal it with a foil and put it on a hot tawa. Cook on high flame for 2 minutes and very low flame for 10 minutes.
7. Allow fish biryani to rest for about 15 minutes before serving.

how to make onion raita for biryani

1. Slice thinly 1 large onion, chop chilies and coriander leaves. You can deseed the chilies. Whisk one cup curd/ yogurt/dahi with salt, add the chopped ingredients and mix. You can add more or less curd as desired. Cumin powder can also be used. It aids in digestion.