Fish Biriyani with coconut milk

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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Ingredients

  • 2 cup - basmati rice
  • 1 cup - tomato puree (preferably fresh)
  • 1 cup - coconut milk
  • 1.5 cup - water
  • 1 tsp - chilli powder
  • 1 tsp - garam masala (optional)
  • 10-12 pieces - white fish
  • 1 inch - ginger
  • 8 - flakes garlic
  • 1 cup - yogurt
  • 4-5 - green chillies
  • 1 bunch - coriander leaves
  • 1/2 tsp - turmeric
  • 2 - onions sliced
  • 2 tsp - oil
  • Salt to taste (some in the marination and some in the rice)

How to Make Fish Biriyani with coconut milk

  • Grind ginger, garlic, green chillies, turmeric and salt into a fine paste
  • Marinate fish with paste. Sprinkle coriander leaves and keep aside for at least 30 min
  • Rice preparation:
  • In a pan, add 1 tsp oil and fry for 2-3 minutes
  • Add tomato puree, coconut milk and 1.5 cup of water
  • Add salt, chilli powder, garam masala and mix
  • Cover the pan with a lid. Partially cook rice (80%) in low flame.
  • Fish preparation:
  • In a pan, add 1 tsp oil and saute onions till golden colour
  • Add marinated fish and cover with the lid for 5-6 min or till the fish is cooked
  • Final preparation:
  • Take a baking dish , layer the rice and arrange the fish with gravy. Again layer of rice
  • Add milk so that the rice doesn't dry
  • Cover with aluminium foil and bake in pre-heated moderately hot oven for 2-3 to 7 minutes
  • Serve hot with raita

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