Monday, 4 February 2019

Easy Fish Biryani Recipe

Hello friends,
In my earlier biryani posts,  I have shared recipes for prawn and chicken but not a fish variation.  I learnt a very easy fish biryani when I visited my sister's house two weeks back.  Her maid Phoolmani makes such a fatafat  finger licking biryani.


Fish Biryani recipe

After learning the simple trick of layering the biryani and keeping smokey flavours intact, I tried to replicate it at home.
Fish cooks very quickly unlike chicken or mutton, so one has to be really careful about not stirring it too much, or over cooking it on high flame.
The recipe is done in two parts and then assembled together.


Basa Fish

Ingredients


For Fish Marination

200-250 gm Fish fillet ( Basa, tuna or any other boneless fish will do)
2 tpsp Oil
2 cups curd
1 tsp pepper
1/2 tsp turmeric
1 tsp red chilli powder
1 tsp ginger garlic paste
1 medium size lime
1/2 tbsp Baram Masala
1 tbsp Biryani Masala
1 cup fried onions ( Birista )


For the Rice 

2 cups basmati rice
1 tsp  dalda or ghee
whole Garam Masala ( cardamom, cinnamon, cloves, black pepper)
Salt to taste

For Garnish

Chopped Coriander leaves
A few mint leaves
2 tbsp dalda or ghee
Few strands of saffron soaked in warm water
2 tbsp fried onions (birista)
One small chappati dough ball


Method


For Rice

1. Wash  and soak rice for 30 minutes,  Drain excess water and get ready to cook it
2. Now parboil the r5ice with ghee,  whole spices and salt.


3. Strain the rice under running water to see they dont get sticky.

For the fish Marination

4.Take a mixing bowl, add the curd,  dry spices, ginger garlic paste and salt.

5. Crush the fried onion and add to curd mixture.

6. Squueze the juice of one lime.

7. Now place the fish pieces in this marinade. Gently fold the fish and coat it with the mixture.

Fish Biryani


Cooking and Layering

8. In a large vessel, add gree

9. Now  Add fish masala, let it sizzle for two minutes on low flame. Do not mix with spoon. Just shake the pot from side to side.

10. Now turn off the gas, layer with rice. Sprinkle saffron mixture, fried onions, mint and coriander.

11. Cover the pot with a lid and seal the ends with  chappati dough.

12. Place the vessel on hot tawa and cook on low heat for 15 minutes.

13. Gently mix  before serving. Serve it piping hot with cucumber raita.

Fish Biryani


3 comments:

  1. Yummy :) Loved your Fish Biryani Recipe.

    ReplyDelete
  2. This looks so good! Is there any specific biryani masala brand to use?

    ReplyDelete
  3. Thanks for sharing this wonderful piece of information online and I really appreciate it and I really hope you write more like this one.

    ReplyDelete

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