jagavis kritunga has the best fish biryani recipe here. We are providing step by step instructions on how to cook fish biryani.
Biryani is a traditional Persian meat and rice dish. Biryani is usually cooked with fish (chicken, mutton/goat, or beef), although there are different types of seafood such as fish and vegetable biryani. There is also a vegetarian biryani, but most vegetarians call it pulao. Biryani is delicious regardless of the protein used. Fish Biryani Ingredients
1 pound fish fillet (cut into 1.5" cubes)
2 tablespoons of oil
1 cup onion, grated
1 teaspoon ginger paste
1 teaspoon of garlic paste
1 teaspoon cumin seeds
1 teaspoon garam masala
1 tbsp coriander powder
1 teaspoon chili powder
1 teaspoon turmeric powder
1/2 teaspoon of salt
1 cup frozen yogurt
1 cup cilantro leaves, chopped
taste Green chillies, finely chopped
1 teaspoon biryani masala
1/3 cup onions (brown)
For the rice:
2 cups rice (rinsed and rinsed)
2 teaspoons of oil
4 cloves
4 peppercorns
1 cinnamon (crushed)
4 green cardamom
1 teaspoon of salt
3 cups of hot water
Saffron or food coloring mixed with 1 cup of warm milk
How to make biryani with fish
- Heat oil and add cumin seeds.
- When they start to spread, add onions and ginger-garlic paste. 3. Continue cooking until the fat separates.
- Saute until fat separates, then add garam masala, coriander powder, chili powder, turmeric powder, salt and yogurt. 5. Add fish and cook until opaque over high heat.
6.Combine golden onion, cilantro, green chili and biryani masala in a mixing bowl. 7. Heat oil and add cloves, peppercorns, cinnamon and cardamom to make rice.
- When they turn a little, add rice, water and salt. 9. Mix all the cooking ingredients and cook until the rice is cooked and keeps its shape.
- To serve, put a layer of fish on the bottom of the plate, then the rice and saffron-milk. Method of Making Fish Biryani
Step 1
Cook the rice until almost cooked. Eating the rice will soften it and the dish will lose its flavor and texture, so make it al dante. Remove the rice from the water and put it in a bowl. Cook the rice with care. If you stir the rice too much while cooking, the grains will break.
Choose a pan with a suitable lid. Biryani is broken or cooked, we want to retain as much steam as possible. Traditionally, a dough gasket is placed around the pan and the lid, but I don't think it's necessary if the lid fits well.
Step 2
Cut the fish fillet into large pieces and set aside. If you want, you can also keep them on a smaller scale.
Step 3
Melt the ghee in a deep bowl. When hot, add cardamom, bay leaves, green chilies, cloves, cinnamon and cashews. Cook for another 2 minutes to add ginger-garlic paste, turmeric powder and salt.
Step 4
Gently stir in the rice and coconut. Add garam masala powder here. Pour water on top. Cook for 10 minutes over low heat, covered. Serve hot with plenty of raita and salad.
