Fish Biryani
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Author:
Spice Village
There is no other dish in the Indian cuisine that
beats the flavours and aroma of Biryani. Served with mint chutney or raita and
sliced onions, Fish biryani is the perfect meal to serve during any time of the
day. The herbs and spices provide a unique and delicious flavour to the cooked
rice and marinated and cooked fish carries the dish to an entirely different
level.
Make delicious Fish Biryani at home using authentic products and ingredients in Germany from Spice Village online supermarket.
Ingredients
King fish – 700 gms
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Chilli powder – 1 tsp
Turmeric powder – 1/2 tsp
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Ginger and garlic paste – 2 tsp
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Oil – 3/4 cup
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Onions - 4 to 5
Curd (thick) – 1 cup
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Dill leaves – 1 1/4 cup
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Green chillies (slit) – 7
Salt – as per taste
Water – 1 cup
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Black cumin seeds – 3/4 tsp
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Green cardamom – 4
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Cloves – 4
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Rice – 3 cups
Water – as required
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Mint leaves – 3/4 cup
Lemon juice – 4 to 5 tbsp
Directions
Slice onions, clean coriander leaves, slit chillies, and chop dill leaves without the stalk
Clean the fish and load it with Aachi fish biryani masala, ginger garlic paste, salt to taste, chilli powder and turmeric powder and keep it in the refrigerator for marination
In a big pan or kadai add oil and heat
Once the oil is heated add onions to the kadai
Once golden brown separate ¼ th of the onions for garnishing and keep rest for the gravy
Half an hour before starting to cook, remove marinated fish from the refrigerator
Carefully fry the fish from both sides in the same pan and keep them aside
To get the flavour of the fried fish in the gravy without cleaning use the same vessel
In the same pan add the remaining oil and heat
Add the left over onions to the pan, and to the same add ginger & garlic paste, turmeric powder, chilli powder, curd, coriander leaves, and dill leaves
Mix it well and add water if too thick
After adding the curd stir quickly and make sure there are lumps
After cooking for a few minutes add salt and water to the gravy and close the kadai with a lid
Heat on medium flame for a few minutes
Once thick add the fish and chopped chillies to the gravy and let it simmer for 10 minutes
After the required time remove the fish pieces from the gravy and keep aside for layering
While cooking the gravy, cook the rice on another flame’
While cooking the rice add black cumin seeds, green cardamom, and cloves to it
Do not cook your rice completely
Next step is the layering of the biryani in the kadai
Add rice to the gravy without the fish, slowly mix them both to bring the gravy on top
Next add a thin layer rice and top with the fish pieces
Top the entire thing off with the leftover rice and garnish with lemon juice, fried onions and mint leaves
Let the entire thing cook for 15-20 minutes
Serve hot fish biryani with a side of sliced onions and mint curd or raita for flavour.