Fish is low in saturated fat, an important source of protein, vitamins and minerals. The content of omega-3 fatty acids varies widely depending on the species. Nutrition experts recommend eating fish at least twice a week in keeping your heart healthy. Versatile, fish can be baked, shallow or deep fried, poached, grilled and steamed. Delicious and makes a great addition in biryani. Simple and easy dish, irresistible and delectable, served with raita and papad.
Any firm-fleshed fish can be used preferably boneless or just with the main centre bone. The pieces of fish are marinated with biryani powder and a green spice paste for few hours. To speed up the cooking process, store-bought fried onions are used. Soaked basmati rice cooked halfway through and topped over the fish mixture. Garnished with more onions and kept on low heat (dum) for 20 minutes until the fish cooked through and rice to perfection. Unlike chicken or mutton biryani, this fish biryani cooks in no time. The fish flavours the dish and with the addition of green spice paste including saffron, this biryani is tasty and tempting.
Any firm-fleshed fish can be used preferably boneless or just with the main centre bone. The pieces of fish are marinated with biryani powder and a green spice paste for few hours. To speed up the cooking process, store-bought fried onions are used. Soaked basmati rice cooked halfway through and topped over the fish mixture. Garnished with more onions and kept on low heat (dum) for 20 minutes until the fish cooked through and rice to perfection. Unlike chicken or mutton biryani, this fish biryani cooks in no time. The fish flavours the dish and with the addition of green spice paste including saffron, this biryani is tasty and tempting.
Fish Biryani
(Serves 6)
Ingredients:
2 long green chillies (chopped)
1 cup coriander leaves (chopped)
1/2 cup mint leaves (chopped)
a pinch of saffron or orange food colour dissolved in 1/4 cup warm milk
juice of one lime
1 tablespoon kewra water
1/3 cup ghee (melted)
3/4 cup store-bought fried onions
1 teaspoon garam masala powder
salt
Marinade
650 grams boneless firm-fleshed fish (cut into pieces)
2 tablespoons biryani powder
4 heaped tablespoons sour cream or yogurt
1/2 teaspoon turmeric powder
1/4 cup oil
Grind to a paste (with very little water)
6 large cloves of garlic
1-inch piece of ginger
4 long green chillies
handful coriander leaves
Method:
Wash pieces of fish, season with salt, biryani powder, turmeric powder and the ground spice paste. Refrigerate and marinate for four hours or more.
Rice
2 cups basmati rice
2 bay leaves
1 teaspoon cumin seeds or shahjeera
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5-inch each)
salt
Method:
Soak rice in water for 30 minutes.
Boil water in a separate pan for rice. When water starts to boil, add the spices, rice with enough salt and cook until half done (50%). Drain out the water. (Ensure to add a little extra salt.)
Just before layering, mix in the sour cream and oil with the marinated fish.
In a deep, wide heavy-bottomed pan, layer the fish. Top with chopped green chillies, mint, 1/2 cup coriander leaves and 1/4 cup fried onions.
Spread all the rice over the raw fish. Sprinkle remaining 1/2 cup fried onions and balance 1/2 cup coriander leaves. Pour the saffron milk at different spots over the rice along with lime juice, kewra water, garam masala powder and ghee. Cover pan, seal with aluminum foil or dough. Place a mortar pestle as weight on top of the pan.
Cook on medium heat for 5 minutes and then on very low heat (dum) for 15 minutes. Shut off flame after the indicated time and let it rest for another 10 to 15 minutes. Lift the lid, gently stir rice to mix with the fish.
Alternatively, the fish mixture, fried onions and coriander leaves can be cooked first for 10 minutes. Take off the heat then, top with the partially cooked rice, saffron milk, lime juice, kewra water, garam masala powder and ghee. Cover pan, seal with aluminum foil or dough. Cook on very low heat for 10 minutes. Shut off flame and let it rest for another 10 to 15 minutes.
Serve warm with raita and papad.
Note:
(Serves 6)
Ingredients:
2 long green chillies (chopped)
1 cup coriander leaves (chopped)
1/2 cup mint leaves (chopped)
a pinch of saffron or orange food colour dissolved in 1/4 cup warm milk
juice of one lime
1 tablespoon kewra water
1/3 cup ghee (melted)
3/4 cup store-bought fried onions
1 teaspoon garam masala powder
salt
Marinade
650 grams boneless firm-fleshed fish (cut into pieces)
2 tablespoons biryani powder
4 heaped tablespoons sour cream or yogurt
1/2 teaspoon turmeric powder
1/4 cup oil
Grind to a paste (with very little water)
6 large cloves of garlic
1-inch piece of ginger
4 long green chillies
handful coriander leaves
Method:
Wash pieces of fish, season with salt, biryani powder, turmeric powder and the ground spice paste. Refrigerate and marinate for four hours or more.
Rice
2 cups basmati rice
2 bay leaves
1 teaspoon cumin seeds or shahjeera
6 cloves
4 green cardamoms
2 cinnamon sticks (1.5-inch each)
salt
Method:
Soak rice in water for 30 minutes.
Boil water in a separate pan for rice. When water starts to boil, add the spices, rice with enough salt and cook until half done (50%). Drain out the water. (Ensure to add a little extra salt.)
Just before layering, mix in the sour cream and oil with the marinated fish.
In a deep, wide heavy-bottomed pan, layer the fish. Top with chopped green chillies, mint, 1/2 cup coriander leaves and 1/4 cup fried onions.
Spread all the rice over the raw fish. Sprinkle remaining 1/2 cup fried onions and balance 1/2 cup coriander leaves. Pour the saffron milk at different spots over the rice along with lime juice, kewra water, garam masala powder and ghee. Cover pan, seal with aluminum foil or dough. Place a mortar pestle as weight on top of the pan.
Cook on medium heat for 5 minutes and then on very low heat (dum) for 15 minutes. Shut off flame after the indicated time and let it rest for another 10 to 15 minutes. Lift the lid, gently stir rice to mix with the fish.
Alternatively, the fish mixture, fried onions and coriander leaves can be cooked first for 10 minutes. Take off the heat then, top with the partially cooked rice, saffron milk, lime juice, kewra water, garam masala powder and ghee. Cover pan, seal with aluminum foil or dough. Cook on very low heat for 10 minutes. Shut off flame and let it rest for another 10 to 15 minutes.
Serve warm with raita and papad.
Note:
- Biryani was prepared with Indian Gate Feast Rozzana basmati rice.
- National Bombay Biryani powder was used.
- Store-bought fried onions can be substituted with caramelized fresh onion slices.
- The dish flavoured with tilapia fish. In case of any queries on tilapia, google or check the following link: https://thehealthyfish.com/5-reasons-tilapia-great-alternative-salmon-fish/
- Charcoal Smoked Salmon Fish Biryani below with slight changes. Marinate boneless salmon pieces with the marinade and other spices as indicated above without the oil. Heat the 1/4 cup oil in a deep wide-bottomed pan and sauté a large onion (sliced) with four green chillies (chopped). When onion slices are slightly golden, stir in a spoonful of chopped garlic and grated ginger. Add a chopped large tomato, a sprinkle of turmeric leaves, two tablespoons of biryani powder and a couple of tablespoons of sour cream or yogurt. Cook until pulpy and well combined. Layer the marinated fish on top of this mixture and continue as mentioned in the method until biryani is done.
- For smoked charcoal flavour, place a red hot charcoal piece in a small steel bowl. Nestle it in the centre of the rice after biryani is done and the flame is shut off. Pour a teaspoon of ghee over the coal. Cover the pan tight for 5 minutes to trap the smoke and allow it to infuse with the rice. Lift the lid after 5 minutes, remove the steel bowl with the coal. Cover and let the biryani rest for another 10 minutes. Gently stir rice to mix with the fish. Serve hot garnished with fried cashewnuts and raisins accompanied with raita and papad.
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