I love to eat biriyani. What about you? Biriyani served with some raitha, mint chutney and pickle is just divine and a complete meal. Whether chicken, mutton or fish biriyani, all of them are delicious. Even if i have had a heavy lunch of biriyani meal, and still offered a plate again for dinner, I would happily gobble. It is my favorite dish.
Last weekend I have made fish biriyani using pomfret. I have already posted the recipe of how to make ghee rice. So this post will explain how to make the fish masala and then assemble them to cook on dum.
I have used pomfret here. You can replace it with seer fish or prawns. The process remains the same. Fish is first marinated and shallow fried lightly in oil. Then the masala is prepared out of onions, tomatoes , ginger garlic paste and green chilis. Our style of biriyani doesn’t include red chili powder, except for a little used for marinating the fish. And for chicken or mutton biriyani, we cook the meat directly in the masala, and is not fried. But you may fry if you want. The prime reason for frying fish, is to prevent it from breaking into smaller pieces, as they are more tender.
Fish biriyani is delicious by itself. To make it taste even more, you may serve with it raitha, pickle and chutney. Chutney is my favorite to go along with biriyani. And beetroot or dates pickle….yummmm.. Hats off to those who discovered biriyani..!!
So have a look and learn how to make biriyani easily at home. You may always adjust the levels of oil/ghee used based on your taste/health. Please check the recipe on how to make ghee rice with step by step illustration, here.
How to make Fish Biriyani - with step by step illustration
Ingredients for the masala:
Marinate the fish pieces using red chili powder, turmeric powder and salt.
Refrigerate for at least an hour.
Next heat 3-4 tbsp of oil in a pan and fry the fishes.
Flip once in between so that both the sides are cooked evenly.
Once fried, keep the fish aside.
Now to prepare the masala heat the remaining oil in a deep pan.
You can add the residue oil left after frying the fish too.
To the oil, add the onions and saute until they turn soft and pink.
Next add the ginger garlic paste and saute for a minute.
In the meanwhile, crush the green chilis in the small jar of the mixer grinder.
Add this to the onions and saute until the raw smell goes off.
Next add in the turmeric powder and mix well.
To this add the chopped tomatoes and saute until well cooked.
Next add salt, cloves, cinnamon, cardamom and bay leaf. Mix.
Then add curd, chopped corriander leaves and lemon juice.
To this masala add the fried fishes carefully, without breaking them.
Coat them well with the masala, but do not over mix and break.
Simmer and cook covered for about 5 minutes.
Then switch the flame off.
Now we have to assemble the rice and fish masala to cook on dum.
For this, take a deep, non-stick pan. I usually empty and use the pan that I use for cooking the ghee rice.
Do not switch the flame on now.
On the pan, place one layer of the fish masala, spreading the base.
On top of this, spread a layer of ghee rice.
Then sprinkle about 1/2 tsp of garam masala powder.
Then, again place a layer of fish masala on top, followed by ghee rice layer and 1/2 tsp garam masala well sprinkled.
Follow this until all the masala and ghee rice is used up.
Ensure that you end with a layer of rice at the top.
And sprinkle some garam masala powder.
Now close the pan and switch the flame on simmer. To be safe, I would recommend to place a small steel/aluminium lid below the pan, so as to avoid the chances of our biriyani getting burnt due to direct flame.
Keep this on dum for about half an hour, until you could see water droplets condensed on the lid.
For garnishing, heat ghee in a pan.
Add in the onions and fry until slightly brown.
To this, add the raisins.
Once they plump up, add the cashew nuts and fry until golden brown.
Now garnish the biriyani with the fried onions, raisins and cashew nuts.
Serve hot with pickle, raitha and mint chutney.