Fish Biryani

Biriyani is prepared all over India. It is liked by both vegetarians and non-vegetarians. It is said to be an “all-in-one package”. Biriyanis can be made with vegetables, fish, chicken, mutton, egg etc.

Fish biryani

Basic info about the recipe

Cuisine                                           - South Indian
Serves                                            - 4-5 people

Ingredients:

1.   King fish/ pomfret                       - 1kg

2.   Basmati rice                                - 4 glasses

3.   Onion                                          - 4 large

4.   Tomato                                        - 3 large

5.   Ginger-garlic paste                     - 2-3tsps

6.   Coriander and mint leaves        - 1 cup chopped

7.   Biryani masala                           - 1tsp for fish

                                                          and 2tsp for garnishing.

8.   Fish masala                                -3tsp

9.   Green chilli     (slit)                      - 4

10.               Turmeric powder                 - 1 tsp

11.               Red chilli powder                 - 4 tsp

12.               Ghee                                     -2 tbsp

13.               Salt                                        - to taste

14.               Oil                                          - for frying

15.               Saffron milk                           - 2 tsp

Method:-Marinate fish with half the turmeric powder, red chilli powder and salt. Keep aside for 20 mts. Fry them till golden brown. Keep another pan and add oil. Fry onions, tomatoes, ginger-garlic paste, green chillies. Add the rest of the turmeric powder, red chilli powder, salt, fish masala and biryani masala. Saute for 5mts. Add fish pieces and close the lid for another 5 mts. Let the masala get coated in fish pieces. Boil basmati rice using salt, lemon juice and little oil. Strain and keep aside. Now it is time for the layering process. Take a big vessel or kadhai. Pour some ghee. Transfer the fish coated in masala.On top of it add some rice to cover the masala. Add a bit of ghee, coriander and pudina  leaves and biryani masala. Continue till the fish and rice is over.In the last layer, add saffron milk and keep in dum for mts. Serve hot with raita and pickle.