Description
Easy, tasty fish biryani
Ingredients
Scale
- 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.