Fish Masala Biryani

Recipe by
Total Time:
1 hour
Serves: 5
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 cups - basmati rice, soaked in water for 30 minutes
  • For the Bouquet Garnish:
  • 10 - black peppercorns
  • 2 inch - cinnamon stick
  • 3 - brown cardamoms
  • 10 - cloves
  • 4 - bay leaves and mace
  • 1 tbsp - caraway seeds
  • 1 tbsp - lemon juice
  • Salt to taste
  • For Fish:
  • 1 kg - fish pieces
  • Make a paste with a little water:
  • 1 tbsp - gram flour (besan)
  • 1 tbsp - salt
  • 2 tbsp - lemon juice
  • 2 - sliced, large onions
  • 3 tbsp - green chillies
  • 2 - chopped green chillies
  • 1/4 tbsp - red chilli powder
  • 1 tbsp - coriander powder
  • Powdered together:
  • 1/2 tbsp - carom seeds
  • 4 - green cardamoms
  • 6 - cloves
  • 400 g - yoghurt
  • 4 tbsp - chopped coriander leaves
  • 4 cup - clarified butter

How to Make Fish Masala Biryani

  • Smear the fish with the paste and keep aside for 30 minutes.
  • Boil the rice in water along with the salt, the bouquet garnish and lemon juice.
  • Cook till 90% done and drain.
  • Discard the bouquet garnish.
  • Heat half a cup of 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 seconds.
  • Add the whisked yoghurt and caraway seeds, cardamom 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 one 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 girdle on very low heat and cook for 6-8 minutes.
  • Serve with raita

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