Name: Fish Biryani recipe by Bhavna Kalra at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 ½ Cup Basmati Rice; 2 Bay leaves; 2 Green Cardamoms; 2 Cloves; 1 tsp Shahi Jeera; 1 tsp Vegetable Oil; 200 gms Prawns; 2 Fillets of any white fish; 1 tbsp Semolina; 1 tsp Turmeric powder; 1 tsp Red Chilli powder; Juice of half a lemon; Vegetable oil to shallow fry the Fish; 2 large ripe Tomatoes chopped; 1 large Onion finely chopped; 2 -3 green chillies finely chopped; 1 tbsp freshly chopped Coriander; 1 ½ tsp Coriander powder; 1 tsp Red chilli powder; 1 tsp Cumin seeds; 1 tsp Turmeric powder; 1 tsp fresh Ginger paste; 1 Bay leaf; 1/3 cup Milk; A few strands of Saffron; Juice of 1 Lemon; Freshly chopped Coriander; Salt to taste

ABOUT Fish Biryani RECIPE

The Biryani purists will tell you that every Biryani that doesn’t have Meat is fake, so here is the recipe for a very Fake ‘Fish Biryani’. It is a no fuss, simple and quick recipe. It won’t make your heart narrate Urdu poetry, but it will make you euphoric. Don’t let the number of ingredients scare you from making this. I cook the rice and the fish at the same time and then just have to assemble everything, trust me if I can make this anyone can.

Ingredients Serving: 6

1 ½ Cup Basmati Rice
2 Bay leaves
2 Green Cardamoms
2 Cloves
1 tsp Shahi Jeera
1 tsp Vegetable Oil
200 gms Prawns
2 Fillets of any white fish
1 tbsp Semolina
1 tsp Turmeric powder
1 tsp Red Chilli powder
Juice of half a lemon
Vegetable oil to shallow fry the Fish
2 large ripe Tomatoes chopped
1 large Onion finely chopped
2 -3 green chillies finely chopped
1 tbsp freshly chopped Coriander
1 ½ tsp Coriander powder
1 tsp Red chilli powder
1 tsp Cumin seeds
1 tsp Turmeric powder
1 tsp fresh Ginger paste
1 Bay leaf
1/3 cup Milk
A few strands of Saffron
Juice of 1 Lemon
Freshly chopped Coriander
Salt to taste

Instructions

Wash the rice under water and cook with all the ingredients and 2 cups of Water. The rice should be half cooked
Keep it aside as we will cook it later with the Fish
Cut the fillets into bite sized pieces. Rub the turmeric powder, chilli powder, salt and lemon juice on the fish and leave to marinade for 15 minutes.
Heat oil in a pan. Pour the Semolina in a dish or Kitchen towel and coat the marinated fish pieces on all sides.
Shallow fry the fish till golden brown on all sides but completely cooked, usually 3 – 4 minutes on each side
Drain on a kitchen towel and keep aside.
Heat oil in a big heavy bottomed pan in which you will place the Biryani.
Add the cumin seeds, green chillies and ginger and cook for a few seconds.
Add the onion and sauté till translucent. Now add the tomatoes, turmeric powder, coriander powder, chilli powder and salt and cook till mushy and then add the fresh coriander.
Add 1 cup of hot water and bring to a boil. Lower the flame and place the fish pieces gently in this mixture. Gently layer with the par boiled rice.
Warm the milk and add the saffron in it, leave aside for 10 minutes.
When you have layered the rice on top of the fish, garnish the rice with saffron milk.
Add the Lemon juice in between any gaps, cover and cook for 15 minutes on a low flame.
Serve hot garnished with fresh coriander and lemon wedges.

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