Fish biriyani

Fish dum biryani 

Fish biryani is an exquisite dish that combines the fragrant spices of biryani with the delicate flavors of fish. An interesting fact about fish biryani is that it is believed to have originated in the coastal regions of South India, where fish is abundant and widely consumed. 

Beyond India, fish biryani has made its mark on the global culinary stage, adapting to local ingredients and tastes. In Southeast Asia, you might find fish biryani infused with fragrant herbs and spices, reflecting the culinary influences of the region. Similarly, in Middle Eastern countries, saffron, nuts, and dried fruits are often added to create a luxurious version of this beloved dish. The global adaptation of fish biryani highlights its universal appeal and adaptability. 

Ingredients 

- Fish fillets 500g

- Red chili paste 2 tablespoon 

- Cooking oil for frying

- Basmati rice 2 cups

- Onions, thinly sliced 4

- Tomatoes, chopped 3

- Green chilies, slit lengthwise 4

- Garam masala: 2 teaspoon 

- Ginger-garlic paste :1 teaspoon 

- Salt to taste

- Fresh coriander leaves and mint leaves for garnish

- Saffron strands soaked in warm milk (optional)

- Fried onions for layering 

-red chilli :1 teaspoon 

-turmeric powde: 1 teaspoon 

Procedure 

Step : 1 preparation of red Chilly paste

Soak red chilies in warm water for 15-20 minutes.

Peel garlic cloves.

Blend soaked red chilies, peeled garlic cloves, salt, and turmeric powder until smooth paste.

Adjust consistency and seasoning.

Step 2: Marinate the Fish

- Rinse the fish fillets and pat them dry with paper towels.

- In a bowl, mix red chili paste with a bit of salt.

- Rub the red chili paste mixture onto the fish fillets, ensuring they are evenly coated.

- Let the fish marinate for about 30 minutes to allow the flavors to infuse.

Step 3: Fry the Fish

- Heat oil in a pan over medium heat.

- Once the oil is hot, carefully place the marinated fish fillets into the pan.

- Fry the fish on both sides until they are golden brown and cooked through.

- Once fried, remove the fish from the pan and set them aside on a plate lined with paper towels to drain any excess oil.

Step 4: Prepare the Masala

- In the same pan used to fry the fish, add a bit more oil if needed.

- Add the thinly sliced onions and sauté until they turn golden brown.

- Next, add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.

- Then, add the chopped tomatoes and green chilies, and cook until the tomatoes are softened and the mixture becomes thick.

- Sprinkle garam masala, turmeric powder, red Chilly powder over the masala mixture and stir well to combine. Adjust the seasoning according to taste.

Step 5: Prepare the Rice

- Wash and soak the basmati rice for about 30 minutes.

- In a large pot, bring water to a boil and add salt to taste.

- Drain the soaked rice and add it to the boiling water.

- Cook the rice until it is 70-80% done, then drain and set it aside.

Step 6: Prepare the Birista (fried onions)

-Heat 2 table spoon  oil in a deep kadai  over medium heat.Once the oil is hot 2 big thinly sliced onions to the kadai.Fry the onions, stirring occasionally, until they turn golden brown and crispy.

Step 7: Layering the Biryani

- In a heavy-bottomed pot or a biryani handi, spread a layer of the cooked rice evenly at the bottom.

- Arrange the fried fish fillets on top of the rice layer.

- Spoon the prepared masala mixture over the fish and spread it out evenly.

- Repeat the layers of rice, fish, and masala until all the ingredients are used, ending with a layer of rice on top.

- If desired, sprinkle saffron-soaked milk, fried onions, and chopped coriander and mint leaves over the final layer of rice for added flavor and aroma.

Step 8: Dum Cooking

Cover the pot with a tight-fitting lid .

- Place the pot over low heat and let the biryani cook on dum for about 15-20 minutes, allowing the flavors to mingle and the rice to absorb the aromas.

- Once done, turn off the heat and let the biryani sit for a few minutes before opening the lid.

- Gently fluff up the biryani with a fork, ensuring not to break the fish fillets.

- Serve hot with raita (yogurt dip) and salad on the side.

Enjoy your delicious Fish Dum Biryani!

Raita ingredients 

-1 tomato, finely chopped

-1 onion, finely chopped

-1 green chili, finely chopped 

-1 cucumber, peeled and grated

-500g plain yogurt (curd)

-Salt to taste

-1/2 teaspoon roasted cumin powder

-Fresh mint  leaves for garnish .

Procedure 

In a mixing bowl, whisk the plain yogurt until smooth.Add the chopped tomato, onion, green chili, and grated cucumber to the yogurt.Mix well to combine all the ingredients evenly.Season the raita with salt according to your taste preferences.Sprinkle roasted cumin powder over the raita and give it a final stir.Garnish with fresh mint leaves, Serve the chilled raita as a refreshing accompaniment to biryani.

A small tip

 Enhance your fish biryani is to sprinkle a few drops of lemon juice over the fried fish fillets just before layering them with the rice. This adds a refreshing citrusy tang to the dish, balancing out the rich flavors of the biryani spices and complementing the delicate taste of the fish.

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