Machi Biriyani

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

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

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Ingredients

  • 500-750 g - Fish
  • 500-750 g - Rice
  • 1 cup - Yoghurt
  • 125 g - Tomatoes (cubed)
  • 125 g - Onion (sliced)
  • 125 g - Potatoes (cubed)
  • 1 tsp - Red chilli powder
  • 8-10 - Whole red chillies roughly chopped
  • 1/4 tsp - Turmeric powder
  • 1 tsp - Cumin
  • 1 tsp - Nutmeg (jaifal)
  • 3-4 - Cloves
  • 1 tsp - Ginger/garlic paste
  • 3-4 - Cardamoms
  • 2-3 - Flower badian
  • 2 - Bay leaves
  • 2 tbsp - Lemon juice
  • 2 tsp - Liquid food color
  • 2.5 cups - Oil
  • Raisins as required
  • Salt to taste
  • A bunch of coriander and mint leaves

How to Make Machi Biriyani

  • Marinate fish with salt and lemon juice and fry. Keep aside.
  • In the same oil fry onion till brown.
  • Add tomatoes and all spices with yogurt.
  • When tomatoes are in puree form add fish, potatoes, coriander leaves, mint leaves, raisins and stir gently.
  • In another pan, boil rice.
  • Add bay leaves and salt while boiling.
  • When the rice is half done, drain water.
  • Now in another pan arrange alternate layers of rice and fish.
  • Top it with a dash of the liquid yellow food colour
  • Leave the biryani to cook on low heat for 10 mins.
  • Biryani is ready to serve.

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