Marinated Fish Biryani

Recipe by
Total Time:
1 hour
Serves:2
Rated : 4.5 Stars
4.5
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Biryani Recipes from Bawarchi.com  

Marinated fish biryani is an amazing, different choice for a Biryani dish in a world where Biryanis are mostly associated with either chicken or mutton. Made with a fish of your choice and marinating it with wonderful, fresh spices and herbs and cooking it with rice is the perfect way to make a luxurious, opulent non-vegetarian dish for lunch or dinner.
 

In order to make the marinated fish biryani, you need to make the marination first. Powder ghee, chopped coriander leaves, yoghurt, cloves, green cardamom and caraway seeds together. Add this to a mixture of gram flour, lemon juice, water and salt. Smear the fish with this paste and leave it aside for half an hour, and then wash and pat it dry. 

Boil the rice with lemon juice, bouquet garnish, salt and cook till it is done about 90%, and then discard the bouquet garnish. To make the final mixture, sauté and fry bay leaves, onions, green chillies, ginger-garlic paste, red chilli powder, coriander, clove powder, cardamom, caraway seeds and the whisked yogurt. After it is cooked for 5 minutes, add the fish pieces and cook for another 5 minutes. Finally, sprinkle a little lemon juice and coriander leaves and layer the fish over the rice, cover it and cook for about 6-8 minutes. Your fish biryani is ready. 

Cooking tip:
Allow yourself a good amount of time for this fish biryani, because the process takes time.

Take a look at more Main Recipes. You may also want to try Healthy Oil Free Chicken Rice, Best Homemade Chicken Biryani, Easy Pakistani Style Haleem

Rate This Recipe
4.5

Ingredients

  • 1 kg - fish
  • 2 cup - basmati rice, soaked in water for 30 minutes
  • For Bouquet Garnish:
  • 10 - black pepper Corns
  • 2" stick - Cinnamon
  • 3 - brown Cardamoms
  • 10 - Cloves
  • 4 - Bay Leaves
  • 1 pinch - Mace
  • 1 tsp - Caraway seeds
  • 1 tbsp - Lemon juice
  • Salt to taste
  • To Make a Paste with Little Water:
  • 2 tbsp - gram flour
  • 1 tsp - salt
  • 2 tbsp - Lemon juice
  • 2 - large onions, sliced
  • 2 - Bay Leaves
  • 3 tbsp - ginger-garlic paste
  • 2 - green chillies, chopped
  • 1.5 tsp - Red Chilli powder
  • 1 tbsp - coriander powder
  • Powdered Together:
  • 1/2 tsp - carom seeds
  • 4 - green Cardamoms
  • 6 - Cloves
  • 400 g - Yoghurt
  • 4 tbsp - coriander leaves, chopped
  • 1/2 cup - Ghee

How to Make Marinated Fish Biryani

  • Smear the fish with the paste and keep aside for 30 minutes.
  • Wash fish and pat dry
  • Boil the rice in water along with salt, bouquet garnish and lemon juice
  • Cook till 90% done and drain.
  • Discard the bouquet garnish
  • Heat 1/2 cup ghee in a pan
  • Saute bay leaves and fry onions till pink
  • Now add the ginger-garlic paste and green chillies.
  • Saute till brown.
  • Add the coriander and red chilli powder and saute for 15 sec
  • Add the whisked yoghurt and caraway seeds, cardamoms and clove powder and cook for 5 minutes
  • Now slide in the fish pieces and cook for about 5 minutes
  • Remove from heat
  • Sprinkle the coriander leaves and 1 tbsp lemon juice on the fish. Layer the fish on the rice.
  • Pour the balance melted ghee evenly over the rice.
  • Close with a tight lid and seal with dough
  • Place the pan on top of a griddle on very low heat and cook for 6-8 minutes