How To Make Fish Biryani Indian Style
Indian Style Fish Biryani
Fish Biryani is a flavorful and aromatic rice dish made with fish, spices, and herbs. Here's a step-by-step guide to make Fish Biryani Indian style:
⬇ Ingredients ⬇
( For Marination )
500g fish (any boneless white fish like tilapia, cod, or haddock)
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
Salt to taste
Juice of 1 lime
( For Rice )
2 cups Basmati Rice
4 cups Water
1 Bay leaf
4-5 Cloves
4-5 Green Cardamom Pods
1-inch Cinnamon Stick
Salt to taste
2 tbsp Ghee
( For Fish Gravy )
2 tbsp Ghee
2 large Onions, sliced thinly
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 Tomatoes, chopped
1 tsp Red chili powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
Salt to taste
1/2 cup Yogurt
1/4 cup Mint Leaves, chopped
1/4 cup Coriander Leaves, chopped
( For Layering )
2 tbsp Ghee
Fried Onions
Few strands of Saffron (soaked in warm milk)
Chopped Mint Leaves
Chopped Coriander Leaves
⬇ Instructions ⬇
Rinse the fish with water and pat dry. Cut into small pieces and transfer to a mixing bowl.
Add ginger paste, garlic paste, turmeric powder, red chili powder, salt, and lime juice to the fish. Mix well and marinate for 30 minutes.
Wash the rice and soak it in water for 30 minutes.
In a pot, add 4 cups of water, bay leaf, cloves, green cardamom pods, cinnamon stick, salt, and ghee. Bring it to a boil.
Drain the rice and add it to the boiling water. Cook until the rice is 80% done. Remove from heat and strain the rice.
In a pan, add ghee and sliced onions. Cook until onions turn golden brown.
Add ginger paste, garlic paste, and chopped tomatoes. Cook until the tomatoes are soft and pulpy.
Add red chili powder, turmeric powder, coriander powder, cumin powder, salt, and yogurt. Mix well and cook for 2-3 minutes.
Add marinated fish pieces, mint leaves, and coriander leaves. Mix well and cook for 5-7 minutes on low heat.
Preheat the oven to 350°F (180°C).
Grease a baking dish with ghee. Add a layer of rice to the bottom of the dish.
Add a layer of fish gravy on top of the rice.
Repeat the layers until all the rice and fish gravy is used up.
Top the biryani with fried onions, chopped mint leaves, chopped coriander leaves, and soaked saffron.
Cover the dish with foil and bake for 15-20 minutes.
Remove the foil and bake for another 10 minutes until the top is golden brown.
Serve hot with raita or cucumber salad.
Enjoy your delicious Fish Biryani!
