Fish Biryani, anyone?
I love anything fish, and I love biryani. So, the terms “fish” plus “biryani” are a complete giveaway! My gastronomic soul (is there such a thing?) reaches out for fish biryani whenever its rice dish is available.
Biryani: A Journey Beyond the Plate
Biryani. The word itself brings images of fluffy rice, aromatic spices, and melt-in-your-mouth meat. For me, biryani’s magic goes way deeper than just the taste. It became the delicious gateway to an unforgettable adventure in India.
My obsession with biryani started way before my trip in September 2017 when, with three friends by my side, I found myself wandering the vibrant streets of India, a country that pulsated with life and the aroma of a million spices. The experience in India did not disappoint – from food to people and its wonderful places. The visit left a more profound mark on us than any dish ever could.
Where is biryani from?
Biryani is a traditional Indian dish. Wikipedia says biryani is derived from the Persian word ”birian” which means fried before cooking. As the Persian language was used in different parts of medieval India, this must be how biryani became associated with the country. Different versions of this recipe abound, which is not surprising for anything good food. Versions range from Tamil, Malayalam, Hindi, Kerala, to name a few.
Some say that biryani, kapsa, and machbous are all the same. In Saudi Arabia, I can tell you that they know all the difference.
Fish Biryani Ingredients
Unlike chicken biryani, fish biryani does not require an extensive list of ingredients. Fish biryani is known for its simplicity and delicate flavors. Here are the basic ingredients you will need to make a delicious fish biryani:
- Fish: The star of the dish, you can choose any type of firm white fish such as cod, haddock, or tilapia. Make sure the fish is fresh and of good quality and devoid of the fishy smell.
- Basmati Rice: Basmati rice is the preferred choice for biryani as it adds a wonderful aroma and fluffy texture to the dish.
- Onions: Thinly sliced onions are sautéed until golden brown and added to the biryani for a sweet and caramelized flavor.
- Spices: Biryani is known for its rich and fragrant spices. Some common spices used in fish biryani include cumin seeds, coriander powder, turmeric powder, red chili powder, and garam masala.
- Yogurt: A key ingredient in the marinade, yogurt helps to tenderize the fish and infuse it with flavors.
- Ginger and Garlic: Freshly grated ginger and minced garlic add a wonderful depth of flavor to the biryani.
- Fresh Herbs: Chopped coriander leaves and mint leaves are added to the biryani for a burst of freshness and aroma.
Additional Tips for Cooking Fish Biryani
- Marinate for maximum flavor: Aim to marinate your fish for at least 30 minutes, or even longer for deeper flavors. Yogurt or yogurt combined with lemon juice or lime juice can help tenderize the fish while adding tang.
- Gently cook the fish: Be mindful not to overcook the fish during frying or layering in the biryani.
- Layer strategically: When layering the biryani, distribute the masala (sauce) and fish pieces evenly throughout the rice. This ensures every bite is packed with flavor and fish.
- Don’t forget the seal: Sealing the pot properly during the steaming process is crucial for trapping steam and creating that fluffy, well-cooked rice. Use a thick cloth or dough to seal the rim of the pot before placing the lid on.
- Smoke it up (optional): For an extra layer of smokiness, you can add a few cloves or a small piece of charcoal wrapped in foil to the pot during the dum. Be cautious with this step, a little smoke goes a long way.
- Garnish for presentation: Once your biryani is cooked, fluff it gently with a fork before serving. Garnish with fresh coriander leaves, mint leaves, fried onions, or a squeeze of lemon for an attractive and flavorful presentation.
Fish Biryani Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Main dish
- Method: cooking
- Cuisine: Indian
Description
This recipe captures the essence of this classic Indian dish, using aromatic spices, fluffy rice, and succulent fish. Perfect for a weeknight meal or a weekend feast, it’s a delicious adventure for your taste buds.
Ingredients
- 8 pieces king fish slices (about 1.5 kgs)
- 3 cups Basmati rice
Marinate for fish
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1/2 tsp black pepper powder
- 1 tsp chilli powder (lessen if you don’t prefer it hot)
- Salt to taste
- Lemon juice or lime juice (about 4 tbsps)
For prepping rice
- 6 pcs green cardamom (bruished)
- 2 pcs cinnamon bark
- ½ tsp cloves
- 3 pcs bay leaf
For cooking
- 3 medium-sized onions (sliced)
- 3–4 green chillies (remove if you don’t prefer it hot)
- 3–4 tbsps ginger and garlic paste*
- Fresh coriander and mint leaves (chopped – about 2 tbsps each)
- ½ cup plain yogurt
- ¼ tsp coriander powder
- ¼ tsp turmeric
- ¼ tsp black pepper powder
- Salt to taste
- Cooking oil for frying
For decoration (optional)
- Sliced tomatoes
- Fried onion
- Roasted and slightly fried cashew nuts
Instructions
- Mix fish marinade ingredients and rub on fish pieces. Cover with cling film and keep in fridge for at least half an hour.
- Wash and soak basmati rice for about half an hour.
- Fry fish over medium heat until light brown. Set aside.
- Boil rice with its spices until the rice is half done. Drain.
- Sautee onions in oil (the same oil from frying fish is fine) or ghee light brown.
- Add chilis (if using), ginger and garlic paste and stir for about a minute.
- Add coriander powder, turmeric, black pepper powder, salt, and chopped fresh coriander and mint leaves, then stir a few more times.
- Add yogurt, and continue to stir.
- Add rice and mix gently.
- In a pot, layer rice and fish making sure that you end up with rice being the top layer. Cover and simmer on low heat for about 5 minutes.
- Decorate with sliced tomatoes, crispy onions (fried onions) and roasted then slightly fried cashew nuts (optional).
Notes
Ginger garlic paste are available in jars in your local grocery store, either separately or already mixed. The paste can also be done fresh by mincing garlic and grating ginger.
Fish masala is available in your local market and groceries. You can use this for the fish marinade (to replace the marinate ingredients above). Just add lemon or lime juice as required.
A pinch of salt on top of the pot lid helps in balancing the wetness/dryness of the rice. Use this if you feel that the mixture is watery.
