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Fish Biryani
Serves 4
90 mins
450 Kcal
Prepared with fish, this biryani dish is very aromatic and is a good balance between the subtleness of the taste of fish and the richness of spice and fragrant rice, which characterizes traditional biryani. Fish Biryani originated from India's coastal regions where fresh fish is abundant. Thus, it has earned a special place in the hearts of lovers of seafood. Fishes are marinated along with yoghurt and spices like turmeric, red chilli powder, and garam masala before cooking in Fish Biryani. This not only flavours but also tenderizes fish. After the fish get fully into the marinade process, aromatic basmati rice gets half-cooked along with whole spices like cardamom, cloves, and bay leaves, which play a highly crucial role in the scented profile of the dish. The two are layered in a bottom-heavy pot once the fish is marinated and the rice is prepared. Fried onions, fresh herbs such as mint and cilantro and saffron-infused milk are sprinkled between the layers adding depth and vibrant colour to the dish. The pot is sealed closed with dough to trap in the steam, into which the flavours will meld together as it cooks low and slow. This is called the "dum" technique of slow-cooking in which the rice gets to suck up the spices as well as the natural juices released by the fish while keeping it moist. Fish Biryani is indeed a feast for the senses; every single bite packs together the flakiest fish with aromatic, perfectly cooked rice. With raita, yoghurt-based, and salad, this dish is as perfect for special occasions as it is comforting during family get-togethers, all while celebrating the exquisite harmony of flavours that define Indian cuisine.
Ingredients required for Fish Biryani
- 300 gms basmati rice
- 500 gms boneless fish
- 1/4 tsp saffron
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp garam masala
- 1 tbsp ginger garlic paste
- 1/2 cup yoghurt
- 1 lemon juice
- 3 tbsp oil
- 1/2 cup coriander leaves
- 2 onion
- 1 tomato
- 2 tbsp milk
Cooking steps for Fish Biryani
- 1Start here with to Fish Biryani recipe, Soak 300 gms of basmati rice in water for 30 minutes and then wash. Soaking will help the rice grains take up some moisture to cook evenly. Soak for 30 minutes, drain the water, and set it aside.
- 2In a large bowl, marinate 500g of fish pieces preferably boneless with 1/2 Tsp turmeric powder, 1 Tsp red chilli powder, 1/2 Tsp garam masala, 1 Tbsp ginger-garlic paste, 1/2 cup yoghurt, salt to taste, and 1 lemon's juice. Mix well and let it rest for half an hour so that flavours get drenched.
- 3Heat 3 tablespoons of oil in a deep pan over medium heat. Add 2 thinly sliced onions, and fry until the onions turn golden brown. Take half of the onions and set them aside for garnishing later.
- 4Add the remaining fried onions to it, followed by 1 chopped tomato, 1/2 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1/2 teaspoon garam masala, and 1/2 cup chopped coriander leaves. Cook the mixture till the tomatoes get soft and their juices are released and merged with the spices.
- 5Add gently the marinated fish pieces to the pan. Cook them for 5-7 minutes on medium heat, just enough to cook them through and not dry. After cooking the marinated fish pieces until just done, remove them from the pan and set aside.
- 6Once the pieces of marinated fish are almost cooked, take them out of the pan and put aside.
- 7In the same pan, add the soaked basmati rice and 600 ml of water. Add salt according to taste. Now bring to a boil, reduce the heat, and continue cooking the rice till it is 70% cooked. This will take around 5 to 7 minutes.
- 8After partially cooking the rice, the cooked fish pieces can be added to the pan with the half-cooked rice. With such layering, layers of rice into which flavours from the fish have penetrated further and get enhanced due to this layering.
- 9Garnish Sprinkle fried onions that are kept aside above in step 4 and chopped coriander leaves. Garnish with saffron, soaked in 2 tablespoons of warm milk.
- 10Cover the pan with a tight lid. Cook the biryani on low heat for 20-25 minutes.
- 11At this time, the rice will be soft and all the flavours will have mixed well.
- 12After 20-25 minutes check whether the rice is done and has taken up all the flavours. The grains should be fluff and separate and the fish tender.
- 13Once cooked, switch off the flame and let the biryani rest for nearly 5-10 minutes before serving. This resting time lets the flavours stabilize.
- 14Run the biryani gently with a fork so that all the layers get mixed. Serve the piping hot fish biryani garnished with fresh coriander leaves.
- 15The recipe for fish biryani is sure to impress your family and friends.