Fish Biryani Recipe, anyone?
Foremost, I love anything fish. Second, biryani is a dish I cannot say “no” to. My gastronomic soul (is there such a thing?) reaches out for biryani whenever this dish is available. So, the combination of these two words forming fish biryani is a complete giveaway! Even when there are choices of boiled rice, fried rice, kapsa, machbous, if biryani were among the choices, it will beat them all without a doubt. From this, you have the assurance that the fish biryani recipe I am posting here has been tried repeatedly, tested, and devoured without mercy.
Visiting India for biryani
My intention to visit India included biryani – to get the taste of authentic biryani! In September 2017, my wish was granted! Along with three of my closest friends, we had the chance to visit this country of beautiful people and spice-rich foods. The experience was a real treat that even before our trip was over, I promised myself I would visit India another time. Of course, biryani continues to be one of the reasons but visiting the country itself as there are lots of places to visit, and its people are the most motivating factor. My friends and I had a delight at the Pinch of Spice Restaurant in Agra. We also met a lot of pleasant, kind, and happy people.
Etymology
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.
Fish Biryani Recipe in Saudi Arabia
I tried, cooked, and enjoyed chicken, beef, lamb, and fish biryani. They are all yummy, I can tell you that. You may want to try my recipe for chicken biryani here as well. What I came to know through the many times I cooked the dish is that biryani recipes are treated differently – from the choice of spices and the manner they are prepared depending on which meat you are using. My mom-in-law cooked biryani like an Indian! That is a compliment she always wanted to hear. Biryani is common in the Saudi Arabian kitchen and dining table. It is also available in local restaurants and food vans in Saudi.
Adjust spices to your taste
Middle eastern foods, when cooked longer, seem to turn out tastier; biryani included. Having said that, there are quite a few ways toward a shorter route. This fish biryani recipe is one. On second thought, one of the reasons for this recipe being easy is seafood. Cooking time for seafood is shorter than cooking meat, that is obvious. By the way, this fish biryani recipe is also less salt and less spicy. What? Biryani that is not spicy? Yes! Spices of biryani are always easy to adjust without tampering with their authentic taste.
Fish Biryani – mymotherskitchens
Description
Easy, tasty fish biryani
Ingredients
- 8 pieces king fish slices (about 1.5 kgs)
Marinate for fish
- ¼ tsp garam masala powder
- ¼ tsp turmeric powder
- ¼ tsp black pepper powder
- 2 tbsp chili powder (lessen if you don’t prefer it hot)
- Salt to taste
- Lemon juice (about 2 tbsps)
For prepping rice
- 6 pcs cardamom seeds (bruished)
- 2 pcs cinnamon bark
- ½ tsp cloves
- 3 pcs bay leaf
For cooking
- 3 medium-sized onions (sliced)
- 3–4 green chilis (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 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 keepin fridge for about half an hour. Also, wash and soak basmati rice for about half an hour.
- Fry fish and keep aside.
- Boil rice with its spices till rice is half done. Drain.
- Sautee onions in oil (the same oil from frying fish is fine) till 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, continue to stir.
- Add rice and mix gently.
- Cover and simmer on low heat for about 5 minutes.
- Put fish on top of cooked rice.
- Decorate with sliced tomatoes, fried onion and roasted then slightly fried cashew nuts (optional)
Notes
*ginger and garlic paste are available in jars in your local grocery store, either separately or already mixed. This can also be done fresh by mincing garlic and grating ginger.
