Biryani is a celebration of all that is great about Indian food – the heady aromas, the vibrant colours, the fluffy rice and those addictive curry flavours. Make biryani with your choice of protein – meat or fish or try a vegetable biryani! Here I am sharing a fish biryani recipe. Fish biryani is made of fish of your choice marinated with spices, fresh herbs and cooked with rice into a luxurious biryani. This biryani is an awesome biryani dish in a world where biryanis are mostly associated with either mutton or chicken.
Fish is a high protein rich food which provides us with omega-3 fatty acids and vitamin D. This dish is perfect for all non-veg lovers who love biryani but due to cholesterol avoid it. Taste and flavor of the fish enhance this dish. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. In this recipe, I have used salmon, you can use any fish but with less bones.
For this recipe, you will need the following ingredients…
Ingredients
- 1 Kg. Fish
- 1 tbsp. Chilli powder
- 1 tsp. Turmeric powder
- 1 no. Lime
- Salt, to taste
- 3 tsps. Biryani masala
- 1 cup Curd
- 2 bunches Mint leaves, chopped
- 1 bunch Coriander leaves, chopped
- 1 tbsp. Ginger garlic paste
- 1 cup Fried onions
- 250 gms. Rice
- Water, as required
- 1 tsp. Garam masala
- 5 tbsps. Oil
- 4 nos. Green chilies, slit
- 1 tsp. Shahi jeera
- 3 nos. Bay leaves
- 4 nos. Cloves
- 3 nos. Cardamom
Method
- First, take fish pieces, marinate the fish with chilli powder, turmeric powder, a tablespoon of oil, lime juice, salt, biryani masala and mix well.
- Keep aside the marinated fish for 30 minutes.
- In a pan, add little oil and cook the marinated fish when the oil is hot. Keep it aside.
- In the same pan, add curd, biryani masala, mint leaves, coriander leaves, ginger garlic paste, lime juice, green chilies, salt, fried onions half and mix well.
- Add half of the mixture to the cooked fish.
- Now boil the rice in water by seasoning with salt, shahi jeera, bay leaves, cloves, cardamom, till rice is 80% cooked.
- In the masala pan, add the 80% cooked rice, spread evenly add food color, fried onions, then spread the fish pieces and masala.
- Cook for another 20 minutes on very slow flame by closing the lid.
- Open the lid and fluff up the rice. Fish biryani is ready to serve.
- Yummy!! Serve with a salad of your choice.
