Fish Biryani Recipe : People often eat chicken biryani and mutton biryani, but have you ever tried fish biryani? Today we have brought a special recipe of fish biryani for you, which you can prepare very easily in your kitchen.
To make fish biryani, you need boneless fish, which is easily available in the local market. If you want, you can use your favorite fish in it, but for biryani, boneless fish is the best.
So let’s quickly see what ingredients we need to make Fish biryani.
Ingredients required to make Fish Biryani :
- Fish fillet (Rohu/Surmai/Kingfish)—500 grams
- Lemon juice—1 tablespoon
- Turmeric—1/2 teaspoon
- Salt—according to taste
- Curd—1/2 cup
- Ginger-garlic paste—1 tablespoon
- Red chili powder—1 teaspoon
- Coriander powder—1 teaspoon spoon
- Garam masala—1/2tsp
- Salt—according to taste
- Lemon juice—1tbsp
- Basmati rice—2cups (soaked for 30 minutes)
- Bay leaf – 1
- Cloves – 3
- Cinnamon—1piece
- Green cardamom – 2
- Salt—according to taste
- Onion—2(finely chopped)
- Tomato—1(grated)
- Green chili—2(chopped)
- Coriander leaves, mint—handful
- Ghee or oil—3-4 tbsp
- Saffron milk—optional (1 tbsp milk + pinch of saffron)
Method to make Fish Biryani:
Apply lemon, turmeric, and salt to the fish and keep it for 10 minutes. Then add all the ingredients of the marinade and keep it in the fridge for 30 minutes. Put a little oil on the pan and cook the fish pieces till they become slightly crisp (do not overcook them). Add whole spices in water and cook rice till 90% done. Strain and keep aside.
Heat oil in a pan. Fry onions till golden brown. Then add ginger-garlic paste and tomatoes and fry. Mix spices, then add mint-coriander. Finally, mix lightly with marinated fish. In a heavy-bottomed vessel, spread a layer of rice on the bottom.
Put a layer of fish gravy on top. Put the remaining rice on top, then sprinkle saffron milk and some ghee. Cover and cook on low flame for 10-15 minutes.