How to make fish biryani in 2023

Fish biryani ingredients:

Fish fillet measurements are in grams, and abbreviations are as follows: Tsp-Teaspoon; Tbsp-Tablespoon)

How to make fish biryani in 2023
How to make fish biryani in 2023
How to make fish biryani in 2023
How to make fish biryani in 2023

fish biryani For the Marination:

  • Boneless fish fillets or tikkas (Basa, kingfish, Haddock, or Catfish) – 500-600 gms
  • Basmati Rice, 500 gms
  • Red chili powder, 1 tsp
  • Coriander Powder: 1.5 tsp
  • Cumin Powder: 3/4 tsp
  • Kashmiri Chilli Powder, 1 tsp
  • Salt: 1 tsp
  • Ginger-garlic paste, 2 tsp
  • Lemon Juice, 2 tsp
  • Oil: 3 tsp

Onion-Chilli Paste:

How to make fish biryani in 2023
How to make fish biryani in 2023
  • Diced onion: half a small onion, weighing approximately 25 grams.
  • Ginger, chopped, 1-inch piece (13 gms)
  • Garlic cloves: 5 (7 gms)
  • Green chillies: 2 (6 gms)

For the Gravy:

  • Onion, sliced – 2 medium (150 gms)
  • Onion Chilli paste (prepared earlier)
  • Chopped Tomato – One medium-sized tomato, equivalent to about 75 grams in weight.
  • Tomato purée (readymade) – 4 tbsp
  • Coriander leaves, chopped – 3-4 tbsp
  • Mint leaves – 3 tbsp
  • Green Chillies, slit – 3
  • Oil – 3 tbsp
  • Spice Powders for gravy:
  • Turmeric Powder – 1/4 tsp
  • Kashmiri Chilli Powder – 2 tsp
  • Biryani Masala – 4 tsp
  • Fennel Powder – 1 tsp
  • Salt – 1/2 tsp

For cooking the rice:

Fish Biryani
Fish Biryani
  • Basmati Rice, 500 gms
  • Whole spices:
  • Green Cardamom: 4
  • Cloves – 4
  • Cinnamon, 2
  • Shahjeera, 1/2 tsp
  • Water: 1.5 liters
  • Ghee: 2 tsp
  • Salt: 1.5 tbsp

For the Biryani:

Fish Biryani
Fish Biryani
  • Basmati Rice – 500 gms
  • Birista (fried onions) – 1 medium onion sliced and fried (approximately 3 tbsp)
  • Saffron-Infused Milk – A preparation made by soaking 10-12 saffron strands in warm milk.
  • Ghee (melted): 3 tsp + 2 tsp (for brushing the pan’s base)
  • Rose water – 1.5-2 tbsp

Preparation:

  1. Begin by marinating the fish pieces with the specified ingredients. Ensure that the fish pieces are evenly coated with the marinade. Set them aside for 15-20 minutes.
  2. Soak 10–12 saffron strands in 1/2 cup of warm milk.
  3. Slice 3 medium-sized onions (approximately 75 gms each) and fry 1/3 of them in oil until they turn golden, creating birista.
  4. To prepare the onion-chilli paste, peel and cut all the ingredients and blend them into a paste. You can add 1 tablespoon of water while blending if needed.
  5. Chop a red tomato and coriander leaves, slit the green chillies, and set aside the mint leaves.
  6. Wash and soak the Basmati rice for 30 minutes before cooking.

Process:

Frying the Fish Pieces/Tikkas:

Fish Biryani
Fish Biryani
  • Heat oil in a pan and fry the fish pieces on medium heat for 2-3 minutes on each side until they are browned. Set the fried fish pieces aside, strain, and keep any remaining oil.

Preparing the Gravy:

  • Heat 3 tablespoons of fresh oil in another pan and add the sliced onions. Fry them on medium heat for 10–12 minutes until they turn light golden.
  • Add the blended onion-chilli paste, mix, and fry on medium heat for 2-3 minutes.
  • Add the chopped tomatoes and salt, and fry on medium heat for 3–4 minutes until the tomatoes are soft.
  • Incorporate the spice powders, tomato purée, 1/2 teaspoon salt, and 100 ml of water. Mix and cook on low heat for 2–3 minutes. You can add 1-2 tablespoons of the remaining oil from frying the fish for added flavor.
  • Add the chopped coriander leaves, mint leaves, slit green chillies, and an additional 100 ml of water. Cook on low heat for 1-2 minutes until you reach the desired consistency. Switch off the heat and place the gravy aside.

Cooking the Rice and Assembling the Biryani:
(You’ll need two pots—one for boiling the rice and another heavy-bottomed pan for layering the biryani.)

  • Wash and soak the basmati rice for 30 minutes.
  • Boil 1.5 liters of water in a pan over high heat.
  • Add all the whole spices, 2 tsp of ghee, and 1.5 tbsp of salt. Stir well to dissolve the salt completely, making the water very salty.
  • Once the water comes to a boil, add the soaked rice and cook on high heat, turning it gently a few times.
  • Simultaneously, take a heavy-bottomed pot (for making the biryani) and brush the base with 2 tsp of ghee.
  • After 6 minutes (while the rice is cooking on high heat), remove half of the rice with a strainer and arrange it in the heavy-bottomed pan. Turn off the heat in the pan in which the rice was being cooked.
  • Spread the previously prepared gravy evenly on the rice in the heavy-bottomed pan.
  • Arrange the fried fish pieces side by side on top of the gravy.
  • Strain the remaining cooked rice and spread it on top of the fish pieces.
  • Add melted ghee, rose water, and saffron milk on top of the rice.
  • Finally, add the fried onions (birista).
  • Cover the lid and cook on low heat for 8–9 minutes.
  • Turn off the heat and let it rest for 20 minutes before gently mixing and serving. Enjoy your fish, Biryani!
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