Description
- **For the Fish Marinade:**
- – 500 grams of fish fillets (like tilapia or cod), cut into pieces
- – 1 cup yogurt
- – 2 tablespoons red chili powder
- – 1 tablespoon turmeric powder
- – 1 tablespoon ginger-garlic paste
- – 1 teaspoon garam masala
- – Salt to taste
- **For the Rice:**
- – 2 cups basmati rice
- – 4 cups water
- – 1 bay leaf
- – 4-5 cloves
- – 1-inch cinnamon stick
- – 2-3 green cardamom pods
- – Salt to taste
- **For the Biryani:**
- – 2 large onions, thinly sliced
- – 2 tomatoes, chopped
- – 1 tablespoon ginger-garlic paste
- – 2-3 green chilies, slit
- – 1/2 cup chopped cilantro (coriander leaves)
- – 1/2 cup chopped mint leaves
- – 1 tablespoon biryani masala
- – 1 teaspoon red chili powder
- – 1/2 teaspoon turmeric powder
- – 1/2 cup cooking oil or ghee
- – Saffron strands soaked in 2 tablespoons warm milk (optional)
- – Fried onions for garnish (optional)
- ### Instructions:
- 1. **Marinate the Fish:**
- – Combine the yogurt, red chili powder, turmeric powder, ginger-garlic paste, garam masala, and salt.
- – Add the fish pieces and coat them well. Let it marinate for at least 30 minutes.
- 2. **Prepare the Rice:**
- – Rinse the basmati rice in cold water until it runs clear.
- – In a large pot, bring water to a boil, adding bay leaf, cloves, cinnamon stick, cardamom pods, and salt.
- – Add the rice and cook until it’s about 70% done (par-cooked). Drain the rice and set aside.
- 3. **Cook the Biryani:**
- – Heat oil or ghee in a large, heavy-bottomed pan.
- – Fry the sliced onions until golden brown, then remove half for garnish.
- – In the remaining oil, add ginger-garlic paste, green chilies, and chopped tomatoes. Cook until tomatoes are soft.
- – Add the marinated fish and cook gently until the fish is cooked through.
- – Stir in the biryani masala, red chili powder, and turmeric powder. Cook for a few minutes.
- 4. **Layer the Biryani:**
- – In the same pan or a separate oven-proof dish, layer half of the par-cooked rice.
- – Spread the fish mixture over this layer.
- – Top with the remaining rice.
- – Sprinkle with chopped cilantro, mint leaves, and saffron milk if using.
- 5. **Dum Cooking (Steaming):**
- – Cover the pan with a tight-fitting lid. You can seal the edges with dough to trap steam if you like.
- – Cook on very low heat for about 20-25 minutes to allow the flavors to meld and the rice to finish cooking.
- 6. **Serve:**
- – Gently fluff the biryani before serving.
- – Garnish with fried onions if desired.
- Enjoy your spicy fish biryani with raita or a simple salad!.
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