Fish Biriyani

                                                Meen Biriyani
     
                                                     

It’s been a while since I posted a non vegetarian recipe and that too haven’t posted a seafood recipe. Prepared fish biriyani last week so thought to post it.   Biriyani is everyone’s favorite. The young and old enjoy it the same way. It’s a one pot meal. It’s a mixed rice dish, the rice mixed with spices, vegetables, meat and dry fruits. The main ingredient is basmati rice.  I always like to eat all kinds of biriyani. At the beginning of my cooking days I thought it is a hectic task to cook one.With the help of many food blogs now it’s easy peasy. I love making chicken biriyani but I enjoy eating fish biriyani. Here I have tried making fish biriyani in a very simple method without using coconut milk and biriyani masala.  Surprise your friends and family by serving this delicious fish biriyani at your dinner table. Ok then let’s get started.

Preparation time:  10 -15 min

Cooking time:  40-45 min

Serves:  4-5

INGREDIENTS:

Fish fillets (Salmon):  1 lb / 450gm cleaned and cut into medium sized pieces.

For Masala

Onion:  2 sliced

Tomato: 2 chopped

Ginger - garlic paste:  1 tbsp

Green chili paste:  1 tbsp

Garam masala: 1 tbsp

Yogurt:  3 tbsp

Coriander /cilantro leaves:  a handful

Mint leaves:  a handful

Lime juice:  3 tsp

Ghee:  as needed

Oil: as needed

Salt:  as needed

For Marination

Turmeric powder:  1 tsp

Kashmiri chili powder:  2 tsp

Ginger- garlic paste:  2 tsp

Fennel seeds:  ½ tsp

Salt:  as needed

For Rice

Basmati rice: 2 ½ cups

Water: 4 ½ cups

Cardamom pods: 3 nos

Cloves:  5 nos

Cinnamon stick:  3 (1” pieces)

Star anise:  2nos

Bay leaves:  2 nos

Ghee:  1 tsp

Salt: as needed

Garnishing (optional)

 Onion: 1 ( Sliced & Fried )

Fried Cashew: 1 tbsp

Fried Raisin: 1 tbsp

Star anise: 1

METHOD

Fish fry

1.       Marinate the fish pieces with the ingredients under marination for 30min -1 hr in refrigerator.

2.       Take oil in a pan and fry the pieces.

3.        Remove them to an absorbent paper. Set aside.

              

                                                       

         Masala

4.       Heat the same pan add a tsp of ghee.  

5.       Add sliced onion and fry till it turns golden brown.

6.       Add ginger –garlic and green chili paste and fry for 2 min.

7.       Add chopped tomatoes followed by mint and coriander leaves. Sauté till tomatoes becomes mushy.

                                           

8.       Add garam masla and salt. Sauté it well.

9.       Add yogurt.  Mix it well.

10.    Add fried fish pieces. Mix it well till it is well combined.

                                           

         Rice

11.   Boil water in a vessel.

12.   Add enough salt along with crushed cardamom, cloves, cinnamon, bay leaves and star anise.

13.   Cook rice till done, it will take about 10 -20 min. Make sure the rice doesn’t get sticky. Allow it cool.

                                         

        Layering

14.   Smear the base of the pan with ghee. (Pan should be big enough so that while mixing the biriyani doesn’t come out).

15.   Spread a layer of rice in the bottom, add a tsp of lime juice over it and then spread a layer of fish masala over it.

16.    This way layer fish masala and rice alternatively adding a tsp of lime juice over the rice.

17.   Close the lid tightly and heat on low-medium heat for about 10-20min.

                                               

18.   Mix thoroughly so that masala and rice are well combined.

                                            

19.   Garnish with fried onions, cashews, raisins and star anise.

20.   Yummy fish biriyani is ready. Serve with raita or pickle.

                                       

21.   Enjoy

NOTES

1.       Use thick fleshed fish like salmon, kingfish.

2.       You can increase the quantity of chili powder or chili paste if you want.

3.       Take care not to break fish pieces.

4.       Don’t overcook the rice.

5.       You can use oil throughout the recipe instead of ghee.

6.       Use 1-2 tbsp of yogurt if it’s sour.