Fish Biryani
Fish Biryani is a delightful and aromatic dish that combines marinated fish with fragrant basmati rice, spices, and herbs. This unique biryani variant is particularly popular in coastal regions of India, where fresh fish is abundant.
Ingredients
For Cooking Rice
- 2 cups Basmati Rice
- Water as needed
- 4 Cardamom pods
- 4 Cloves
- 1 small stick Cinnamon
- 1 tsp Cumin seeds
- 2 Bay leaves
- 3 tsp Salt
For Fried Fish
- ½ kg Firm white fish like cod or tilapia, cut into pieces
- Salt to taste
- 1 tsp Chili powder
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- Lemon juice to taste
- ¼ cup Oil for frying
For Biryani
- 2 large Onions thinly sliced
- 2 medium Tomatoes chopped
- 4 Green chilies slit
- A handful Curry leaves
- A handful chopped Fresh mint leaves
- A handful chopped Fresh coriander leaves
- Ghee or oil for cooking
- A pinch of saffron strands soaked in warm milk (optional)
- Yellow food color optional
Instructions
Marinate the Fish
- Start by marinating the fish pieces. In a bowl, combine salt, chili powder, coriander powder, turmeric powder, cumin powder, and lemon juice. Coat the fish pieces well with this mixture and let them marinate for at least 30 minutes.
Cook the Rice
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- Soak the rice in water for about 30 minutes.
- In a large pot, bring plenty of water to a boil and add cardamom pods, cloves, cinnamon stick, cumin seeds, bay leaves, and salt.
- Add the soaked rice to the boiling water and cook until it's about 70% done (the grains should still have a bite).
- Drain the rice and set it aside.
Fry the Fish
- Heat oil in a heavy-bottomed pan over medium heat.
- Carefully add the marinated fish pieces and fry them for about 5 minutes on each side until they are golden brown.
- Remove them from the pan and set aside.
Prepare the Biryani Base
- In the same pan used for frying fish, add sliced onions and sauté until they turn golden brown.
- Add chopped tomatoes and green chilies; cook until the tomatoes soften.
- Stir in ginger-garlic paste and sauté until fragrant.
- Add any remaining spice powders (like garam masala) and mix well.
- If using saffron milk or yellow food color, add it now along with mint and coriander leaves.
Layering
- In a large pot or biryani handi, layer half of the cooked rice at the bottom.
- Spread the fried fish over this layer.
- Top with remaining rice and sprinkle fried onions on top.
- Drizzle some ghee or oil over it for added richness.
Dum Cooking
- Seal the pot with a tight lid or dough to trap steam inside.
- Place it on low heat or use a tawa (griddle) underneath to distribute heat evenly.
- Cook on low heat for about 20 minutes to allow flavors to meld.