Simple Egg Biryani

fish Biryani is a flavorful mix of rice, spices and fish fillets. Made in traditional Hyderabadi style, this recipe will become your favorite immediately. For some reason, whenever we decide to eat non-vegetarian food, it’s either chicken or mutton that comes to my mind. And I have a lot of recipes using these two Non Vegetarian items. I am so used to eating chicken and mutton in the name of non-vegetarian food that it takes a little extra effort to cross my limits and think about seafood and fish.

That is the reason you will find very few fish recipes on the blog. But now I will try to make a conscious effort and try to make more of fish recipes as it is not only tasty is also very good for health as well. And to start this chain of fish recipes, I was thinking what to start with? I remember so many of you liking my Hyderabadi Mutton and Chicken Biryani recipes and that’s when I thought to make a Fish version of the same. This Fish Biryani is a perfect start and you will love how well the fish blends with the flavorful rice and masala. Oh, the aroma of Fish Dum Biryani is so heavenly that it makes everyone drool in our household! Whenever I prepare Fish Biryani, I make sure to prepare extra so that it can be packed for my kiddo’s and my husband’s lunch as well.

Ingredients

TO MARINATE THE FISH:

• 2 tbs chili powder
• 1 tbs coriander powder
• 1 tsp turmeric powder
• 1 tsp pepper powder
• 1 tsp ginger paste
• 1 tsp ginger paste
• 1 tsp lemon juice
• 1 tsp salt

TO DEEP FRY THE FISH:

• 1 cup oil

To cook the rice

• 2 cups Basmati Rice
• 3 bay leaves
• 2– star anise
• 3 cardamon
• 1 stick cinnamon
• 4 cloves
• 5 cups of water

TO GRIND:

• ginger garlic masala:
• 2 green chilies
• 10 garlic
• 1/4 cup ginger
• 1 tbs fennel seeds
• 3 cardamom
• 4 cloves
• 2 cinnamon

TO MAKE FISH MASALA :

• 2 onions
• 2 to matoes
• 2 tbs chili powder
• 1 tbs coriander powder
• 1 tsp turmeric powder
• 1 tsp pepper powder
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• 1/4 cup yogurt

FOR LAYERING:

• 2 tbs ghee
• 1/4 cup mint
• 1/4 cup coriander leaves

Step by Steps

Step 1:

To marinate the fish add chilli powder, coriander powder, turmeric powder, pepper powder Add ginger garlic paste, Squeeze half a lemon Add 1 tsp of salt Mix well, rub all the spice powders onto the fish. Marinate for 10 to 15 mins

Step 2:

Heat up 2 tbs oil, shallow fry the fishes on both the sides till they are golden brown. Similarly, fry all the fishes and take in a bowl

Step 3:

To cook the rice, boil 5 cups of water, adding bay leaves, star anise, cloves, cardamom, salt. Add basmati rice and cook till the rice is 3/4th Drain the rice in colander and keep aside.

Step 4:

Firstly, grind all these ingredients with ginger garlic to a fine paste. Heat up deep pot, add some oil. I used the leftover oil that used to fry the fish. So that we won’t miss the flavours .Add sliced onions and saltSaute till they are translucent ground spices is being added to onions in deep pot Add ground ginger garlic paste Saute for 2 to 3 mins Add chopped tomatoes and saute till they are mushy In goes all the spice powders, chilli powder, coriander powder, turmeric powder, pepper powder. Saute till the onions and tomatoes are well cooked.

Step 5:

Add yoghurt/ curd Mix and cook for 2 to 3 mins.

Step 6:

Gently add all the fried fishesAdd 1/4 to 1/2 cup of water, check for salt, Cover and cook for 2 to 3mins.

Step 7:

Add layer of fish masala Top it with basmati rice, sprinkle some coriander leaves,mint leaves, and some ghee. Add another layer of fish masala

Step 8:

Top it again with rice, ghee, mint and coriander leaves. Cover with aluminium foil, place over the tawa and cook for 20 mins in a very low flame

Tips

Use best quality rice to make biryani.

You can add some green chilli paste in the marinade if you like spicy biryani.

I have used Seer fish fillets to make the biryani but you can choose any fish of your choice. Even boneless fish pieces works well in this recipe.

Use a heavy bottom pan to assemble the biryani. The biryani needs to be cooked for 25-30 minutes on low heat and if the pan is not heavy, it might burn.

You can check the recipe to make golden fried onion or Birista here.

Be very attentive while cooking the rice. Do not stir the rice much while cooking otherwise it will break the grains.