Fish Biriyani Recipe:
A delicious and fragrant biriyani backed with high protein, Fish Biriyani.
A wholesome, protein packed meal, in a slightly indulgent way, is what I would call this recipe. Although, the very term ‘biriyani’ calls in for oodles of spices and lots of oil, I have managed to create a slightly healthier version with less quantum of oil.
Ingredients (Serves 2-3):
- 300 grams of boneless fish like bhetki or seer
- For the fish marinade
- ½ tsp red chili powder,
- ½ tsp of turmeric powder,
- ½ tsp of cumin powder,
- 1 tsp of garlic paste,
- Salt to taste
- Dash of lemon juice
- 1 tbsp of oil for frying
For the Masala:
- 2 onions, finely sliced,
- 1 large tomato, finely chopped,
- 2 tsp of fresh tomato puree,
- 1 tsp of ginger-garlic paste
- 1 green chili,
- 1½ tsp of whole spices like shah jeera, peppercorns, mace, nutmeg, cloves, cardamoms and cinnamon (crushed and powdered all together),
- ½ tsp of cumin, turmeric and red chili powders,
- ½ cup whipped curd,
- Salt to taste,
- 1 tsp of oil for frying the masala
- Fresh coriander for garnish
- ½ tsp of lemon juice
For the Rice:
- 2 cups good quality basmati rice,
- 2 star anise,
- 2 badi elaichi/black cardamoms,
- ½ tsp of lightly crushed cinnamon,
- 6-7 peppercorns,
- 2-3 cloves,
- Salt to taste
- A pinch of yellow food color/ saffron strands mixed with 2 tsp of luke warm milk,
- ½ tsp of kewra jal
- Fry the fish lightly for just about 2-3 minutes first. Do not fry much as the fish will further cook in the masala. Drain the excess oil and keep aside.
- Use the same oil to fry the onion slices. Once browned, remove half of it for later use and into the rest, add the chopped tomatoes. Stir well and allow the tomatoes to soften. For this you can even cover the pan and allow it to cook for a minute or two.
- Now add the ginger-garlic paste and tomato puree and cook for another minute, before adding the whipped curd.
- Add the freshly ground spices along with the rest of the powdered spices and mix well. Allow it to cook, until oil leaves the sides of the masala. At this stage, throw in the slit green chili, coriander and the fish pieces. Do not stir much as this will break the fish pieces. Let it stand for a few minutes.
- If required, you can even add a little bit of water, cover and let the fish simmer for 3-4 minutes before turning the heat off. Squeeze the juice of half a lemon and let it sit for awhile, while you prepare the rice.
- Clean the rice and cook with the whole spices and salt until done. Once cooked, drizzle it with oil and the colored milk and kewra jal and let it sit for some time.
- Mix rice and the fish masala slowly with each other on a plate or a flattened pan. Serve it some lime wedges and fresh sprig of coriander. This dish is loved the best at my home with some fresh mint and raw mango chutney.