Fish Biryani Recipe
Ingredients
Basmati Rice (2c soaked in water for 30 minutes)
For fish:-Fish pieces make a paste with little water (1kg), lemon juice (2tbsp), green chilies (3tbsp), red chili powder (1/4tbsp), coriander powder (1tbsp), chopped green chilies (2), sliced onions (2large), besan (1tbsp) and salt (to taste).
Powdered together:-Green cardamom (4), yogurt (400gms), clarified butter or ghee (3to 4cup), chopped coriander leaves (4tbsp), cloves (6), carum seeds (1/2tbsp).
For the bouquet garnish:-Cinnamon stick (2 inch), cloves (10), black peppercorns (10), brown cardamom (3), bay leaves (4), lemon juice (1tbsp), caraway seeds or shahi jeera (1tbsp).
Method of preparation:-
Take fish pieces, smear the pieces with the paste and keep them aside for about 30 minutes and then wash it and pat dry it. Take a pan, boil the rice in water with salt, bouquet garnish and the lemon juice. Cook rice until gets 90% cooked and then drain and discard the bouquet garnish. Heat the clarified butter in the pan, sauté the bay leaves and then fry the onions until get pink in color. Add the ginger garlic paste and the green chilies and then sauté them until get brown. Add coriander and red chili powder and sauté for 15 seconds. Add whisked yogurt and caraway seeds, clove and cardamom powder and then cook for about 5 minutes. Now add the fish pieces and cook for about 5 minutes. Take off the pan from the heat. Sprinkle 1 tablespoon of lemon juice and coriander leaves on the fish and then layer the fish on the rice. Now pour the melted clarified butter over the rice and close it with tight lid. Place the pan on the top of griddle and cook it for 6-8 minutes on very low heat. Now serve the fish biryani hot with raita.
No. of servings – 2
Cooking time – 45-60 minutes
Fish Recipes, Rice Recipes
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