Fish Biryani Recipe

Fish Biryani is more than a dish; it's a celebration on a plate. This recipe is of the royal Mughal style fish biryani made with bone...

Fish Biryani is more than a dish; it's a celebration on a plate. This recipe is of the royal Mughal style fish biryani made with boneless fish and layered with aromatic Basmati rice with a flavourful fish biryani masala, this culinary masterpiece reflects the rich tapestry of Indian cuisine. Serve hot with raita on the side. 

From dum to delight—every grain in this pot tells a story. Click and Buy

INGREDIENTS

·        1 kilograms fish fillets 

·        2 cup ghee

·        1 nutmeg

·        Black cardamom pods-2

·        Green cardamom-4

·        Bay leaf-2

·        Mace-1

·        Milk-1/2 cup

·        Sugar- 100 gram

·        Black cumin seeds- 1 teaspoon

·        Cinnamon- 1 (2 inch)

·        6 cloves

·        Star Anise-4

·        Cumin seeds -1/2 teaspoon

·        Coriander seeds- 1/2 teaspoon

·        White pepper and Black pepper- 1 teaspoon each

·        2 teaspoon powdered turmeric

·        8 chopped onion by a perfect chopper

·        10 garlic cloves (make paste by a perfect blender)

·        Ginger paste- 1 table spoon

·        1 cup beaten yoghurt (curd)

·        2 tablespoons Biriyani masala

·        5 cup basmati rice

·        Salt as required

·        5 tablespoon cashews paste

·        4 Whole red chili and 2 Kashmiri Red chili

·       Tomato paste-1 tablespoon

Power-packed blending, every single time. Buy Here 

For Marination-:

• Marinate fish with -1 teaspoon turmeric power, 2 teaspoon biriyani masala, zinger garlic paste, tomato paste, cashew paste and yoghurt and required amount of salt  for 1 hour.

From crispy fries to fluffy omelettes—this pan’s your kitchen MVP. Click and Buy

Home made  Biriyani Masala- 

• Take a pan add Bay leaf, Mace, nutmeg, coriander, chilis, coriander and cumin seeds, black cardamom, star anise,  cloves, cinnamon 1 inch, Black cumin, black pepper seeds, white pepper seeds add two teaspoon of salt. Roast all. When aroma of spices comes out. Then make smooth powder of it.

Prepare  Birista 

        Birista is thinly sliced onions deep-fried in oil until golden brown and crisp.

Rice cooking Process -:

1. Soak the rice for at least 1 hour. 

2. Take a depth breath bowl add water. Make the pot mostly full. Then let the            water comes into boil. Add 1 teaspoon oil and 1 teaspoon of salt. 

3. Now add the rice. 

4. Make the rice done to 80%.

5.  Now drain the all water 

6. Quickly spread the rice in a plate/ plates to dry and let the rice cool down and fully dry.

7. Now add salt and sugar to taste, 2 teaspoon biriyani masala, 2 table spoon milk , 2 tablespoon ghee. Mix it very carefully so that rice don't break. 

Fish making Procedure-: 

1. Add 1 teaspoon of ghee in a pan. When ghee comes to splatter then put green cardamom , 2 cloves, 1 inch of cinnamon stick and little amount of sugar for color. 

2. Aroma of ghee comes out, now add chopped onions and fry till golden brown

3. Add all the spices and two teaspoon of biriyani masala and  salt. Mix well. 4. Then add the fish with marinated mixture. Stir all carefully so that fish fillet can’t break. Cook for 5/ minutes on low to medium flame.

5. Add necessary amount of water and let the fish to done almost 90%. and cook till gravy thickens to small amount. 

Layering-:

1. Grease a heavy bottomed pan with ghee.

2. Add 2 tablespoons ghee to the pan and some amount of birista. 

3. Add 1 inch cinnamon stick, clove , black cardamom.

4. Spread rice in one layer. 

5. After finishing the layer add fish fillet evenly with lil gravy. and spread biriyani masala 1 teaspoon and birista. 

6. Continue this process until all rice and fish all are used.  

7. Keep in mind that the first and last layer in the pan should be the rice layer. 

8. Spread biriyani masala , 2/3 teaspoons ghee, remaining amount of birista  9. Now cover the pot and sealed with well thicken wheat dough. 

10. Keep the oven in seem 45 minutes  to 1 hour and wait until the dough become dry properly.

When the dough dried properly then put off the gas. Remain the cover sealed. Open it just before when you eat. Serve with your sweet smile and mesmerizing biriyani flavor.