Fish Biryani with coconut milk

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 2 cup - raw rice (wash and soak for 20 minutes)
  • 1 kg - good fleshy fish cut into thick chunks
  • 4 tbsp - coconut paste or 1 cup coconut milk
  • 2 tbsp - ginger paste
  • 2 tbsp - garlic paste
  • 3 - onions sliced finely
  • 4 - green chillies slit lengthwise
  • 1 tbsp - chopped mint leaves
  • 2 tbsp - coriander leaves
  • 1 tsp - chilli powder
  • 1 tsp - spice powder / garam masala powder
  • 1/2 cup - oil
  • 2 tbsp - ghee
  • 1 tsp - cumin powder
  • Salt to taste
  • 2 - bay leaves
  • 4 - cloves
  • 2 pieces - cinnamon
  • 3 - cardamoms

How to Make Fish Biryani with coconut milk

  • Wash the fish and marinate it with chilli powder, turmeric powder and a pinch of salt for half an hour
  • Heat 1 tbsp oil in a flat pan and lightly fry the fish till it becomes firm
  • Remove and keep aside
  • Heat the remaining oil in a suitable vessel and fry onions, bay leaves and spices till they turns golden brown
  • Add ginger paste, garlic paste, green chillies and coriander leaves and saute for some time
  • Add the chilli powder, cumin powder, salt and mix well
  • Cook for about 5 minutes on low heat
  • Add coconut and mix well.
  • Add 4 cups of water and boil
  • Now add rice and mix well
  • Cook on low heat till most of the water has been absorbed.
  • Mix in fried fish gently
  • Simmer till the rice is cooked and all the water dries up
  • Serve hot with curd and onion chutney
  • Recipe Courtesy: Anglo-Indian Recipes

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