Fish Biryani

🥘 Ingredients

• yogurt 1 cup
• ginger-garlic paste 1 tbsp
• red chili powder 1 tsp
• turmeric powder ½ tsp
• salt to taste
• fish fillets 600 g
• basmati rice 3 cups
• water 4-5 cups
• salt to taste
• cloves 4-5
• cardamom pods 4-5
• bay leaves 2-3
• oil or ghee ¼ cup
• large onions 2
• cumin seeds 1 tsp
• tomatoes 2
• green chilies 2
• garam masala powder 1 tsp
• fresh coriander leaves ¼ cup
• fresh mint leaves ¼ cup
• ?saffron strands pinch
• fried onions ¼ cup
• lemon wedges for serving

Marinate the Fish

1. 1

   In a bowl , combine yogurt , ginger-garlic paste , red chili powder , turmeric powder , and salt .
2. 2

   Add fish fillets to the marinade, ensuring they are well coated.
3. 3

   Cover and refrigerate for at least 30 minutes .

Cook the Rice

1. 1

   Rinse basmati rice under running water until the water runs clear.
2. 2

   In a large pot, bring water to a boil. Add salt , cloves , cardamom pods , bay leaves , and drained rice.
3. 3

   Cook the rice until it is 70-80% done (rice should be firm but almost cooked).
4. 4

   Drain the rice and set aside.

Prepare the Biryani Masala

1. 1

   Heat oil or ghee in a large pan or pot .
2. 2

   Add large onions and sauté until they turn golden brown.
3. 3

   Add cumin seeds and sauté for 1 minute until fragrant.
4. 4

   Stir in tomatoes and cook until they soften and oil starts to separate.
5. 5

   Add marinated fish along with the marinade. Cook gently for 5-7 minutes until the fish is almost cooked through.
6. 6

   Add green chilies , garam masala powder , fresh coriander leaves , and fresh mint leaves . Mix well.

Layer the Biryani

1. 1

   In a large heavy-bottomed pot or pan , layer half of the cooked rice evenly.
2. 2

   Spread the fish masala mixture over the rice layer.
3. 3

   Top with the remaining rice, spreading it evenly.

Dum Cooking (Slow Cooking)

1. 1

   Drizzle ?saffron strands evenly over the rice.
2. 2

   Cover the pot with a tight-fitting lid . You can also seal the edges with dough to trap steam.
3. 3

   Cook on low heat (dum) for 15-20 minutes until the rice is fully cooked and flavors meld together.

Serve

1. 1

   Once done, gently fluff the rice with a fork , being careful not to break the fish pieces.
2. 2

   Garnish with fried onions and serve hot with lemon wedges , raita, or a fresh salad.