Biryani is a flavorful and aromatic rice dish that originated in the Indian subcontinent. Biryani is known for its unique blend of spices, tender meat (such as chicken, beef, lamb, or goat), or vegetables cooked with fragrant basmati rice. The preparation of biryani involves layering partially cooked rice with marinated meat or vegetables in a heavy-bottomed pot, called a handi or biryani pot, and cooking at medium to low heat so tht steam buils up inside and completes the cooking process.
It offers a delightful combination of aromatic rice, succulent fish, and flavorful spices, making it a delectable choice for seafood lovers.
Biryani is often enjoyed on special occasions, festivals, and gatherings, and it is served with raita (a yogurt-based condiment) or a side of curry. It is considered a complete meal in itself due to the combination of rice, meat or vegetables, and aromatic spices, making it a delightful and indulgent dish loved by many.
Fish biryani is a delicious variation of biryani where fish is used as the main protein instead of meat or vegetables. It is a popular dish in coastal regions where seafood is abundant. The preparation method for fish biryani is similar to that of traditional biryani, with some adjustments to accommodate the fish. Check out this recipe to get step wise process of making Fish Biriyani.
FISH BIRYANI RECIPE | Indian Special Biriyani Recipe |Seafood Biriyani with stepwise instructions
Ingredients
Equipment
Method
- Take the amount of rice for cooking into a bowl and soak in water for 15 mins.
- Then clean and keep aside till cooking.
- Make a marinade with the listed ingredients.
- Coat the cleaned fish slices with the marinade and keep to rest for 5 -10 mins.
- Take the marinated fish slices to a non stick foil paper and wrap well.
- Cook in oven at 180 F for 20 mins.
- Take Saffron strand in a bowl and add Milk into it.
- Mix and keep to rest.
- Heat a frying pan and add Ghee.
- Add in Cashews and roast them to light brown.
- Add in Raisins and roast all together.
- Once done, keep aside.
- Heat a heavy bottom cookware.
- Add in Ghee, and followed by all the ingredients one by one.
- Sauté the Onion till they are transparent and soft.
- Then add in the Ground paste and sauté them all.
- Now add the cleaned Basmati rice and fry till the rice crackles.
- Add the water necessary for cooking rice, add salt and lemon juice, then cover and cook till rice is 90% done.
- Once rice is ready then keep aside.
- Heat a fryingpan at medium to low.
- And Ghee and as it gets heated add sliced onions.
- Saute them till soft and translucent.
- Add the others ingredients and roast them well.
- Add in tomatoes and cook them till soft.
- Add the spices in the list and roast them all together.
- Add in the pre cooked fish slices with the fish stock.
- Cook for 3-5 mins and garnish with herbs and keep aside.
- Add all the ingredients mentioned into a grinder jar and grind them to a fine powder.
- And keep aside.
- From the cookware, removed half portion of the cooked rice to a separate bowl and keep aside.
- To the remaining rice in the cookware, add Roasted cashew nuts and raisins.
- Then add the saffron milk and the herbs.
- Layer with the roasted fish slices and set well.
- Then add the remaining reserved cooked rice and layer it.
- Again layer with the remaining rice and then followed by Saffron milk and the roasted nuts.
- Finally garnish with chopped herbs.
- Cover with a lid tightly so that steam does not escape out.
- Keep at simmer for 10- 15 mins.
- Fish Biriyani is ready to serve.
- Serve hot and enjoy.
