Are you looking for how to cook the best fish biryani recipe? Here it is jagavis kritunga has the best fish biryani recipe hear we are providing step by step process on how to cook fish biryani.
Biryani is a Persian-inspired layered meat and rice dish. Biryani is often cooked with fish (chicken, mutton/goat meat, or beef), although seafood variants such as this fish biryani and prawn biryani are available. There is also veggie biryani, however, most hard-core meat eaters refer to it as pulao. Biryani is excellent regardless of the protein used.
Ingredients of Fish Biryani Recipe
- 1 Kg Fish fillets (cut into 1.5 ” cubes)
- 2 tbsp Oil
- 1 cup Onions, grated
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 tsp Cumin seeds
- 1 tsp Garam masala
- 1 tbsp Coriander powder
- 1 tsp Chilli powder
- 1 tsp Turmeric powder
- 1/2 tsp Salt
- 1 cup Hung yoghourt
- 1 cup Coriander leaves, chopped
- to taste Green chillies, finely chopped
- 1 tsp Biryani masala
- 1/3 cup Onions (browned)
- For the Rice:
- 2 cups Rice (cleaned and washed)
- 2 tsp Oil
- 4 Cloves
- 4 Peppercorns
- 1 Cinnamon (broken)
- 4 Green cardamoms
- 1 tsp Salt
- 3 cups Hot water
- Saffron or colour mixed in 1 cup of warm milk
How to Make Biryani with Fish
- Heat the oil and add the cumin seeds.
2. When they begin to sputter, add the onions and ginger-garlic paste.
3. Continue to stir fry until the fat separates.
4. Saute until the fat separates, then add the garam masala, coriander powder, chilli powder, turmeric powder, salt, and yoghurt.
5. Add the fish and cook until opaque over high heat.
6. Combine the browned onions, coriander, green chillies, and biryani masala in a mixing bowl.
7. Heat the oil and add the cloves, peppercorns, cinnamon, and cardamoms to create the rice.
8. Add rice, water, and salt when they have darkened a little.
9. Combine all ingredients and simmer until the rice is cooked but still keeps its form.
10. To serve, place the fish layer at the bottom of the plate, followed by the rice and saffron-milk combination.
Process of Making Fish Biryani
Cook the rice until it is nearly done. Overcooking rice will make it soft and the dish will lose its flavour and elegance, so prepare it al dante. Remove the rice from the water and place it on a platter. Cook the rice with extreme caution. If you stir the rice too much during cooking, the grains will break.
Select a pan with a snug-fitting cover. This biryani cooks on dum, or steam, and we want to keep as much of the steam that forms within as possible. Traditionally, a dough seal was placed around the pan and the lid, but I don’t believe it is necessary if the lid fits firmly.
Cut the fish fillets into bite-sized chunks and set them aside. If you wish, you may also keep them at a slightly larger size.
Melt ghee in a heavy-bottomed pan. When it’s hot, add the cardamoms, bay leaf, green chiles, cloves, cinnamon, and cashews. Cook for another 2 minutes after adding the ginger-garlic paste, turmeric powder, and salt.
Gently fold in the rice and shredded coconut. Mix in the garam masala powder at this stage. Sprinkle some water on top. Cook for 10 minutes on low heat, covered. Serve hot with your choice of raita and salad.