Hello everybody !!
This was a very unplanned dish I prepared. Suddenly few days back I found out after returning from office that we do not have vegetables, and I was too tired to go to the market 😛 I found only a small capsicum lying at the corner of my vegetable box and 4 fish pieces. Being both a fish lover and a biriyani lover, I thought of combining both together and making a easy quick but wholesome food.
The menu was so unplanned that I did not even have proper Biriyani rice at home 😛 Instead I used a scented rice called Lakshmi Bhog. I quite liked it actually which is surprising 😀 But just in case you do not have biriyani rice, you can also use any long grained / scented rice like me.
There may be better ways to prepare fish biriyani, but I thought of sharing this easy simple one with you. This recipe is for those of you who face a similar situation like me some day, you can still enjoy a delicious meal 🙂
Lets get started !!
Preparation Time : 5 minutes
Marinate the fish pieces with 1 teaspoon lemon juice, pinch of salt, pinch of turmeric powder and few drops of mustard oil. Fry all fish pieces in mustard oil until both sides turn golden. Take them out and remove excess oil with a paper towel.
(You can remove the skin of the fish pieces before frying them and only use the flesh part. But I kept them intact. Also you can use any fish of your liking for this recipe like carp or hilsa. You can even use boneless fish fillets if you prefer. )
Clean the rice with water well. Remove as much water as possible and let the rice dry.
Cooking Time : 30 minutes
- Basmati / Biriyani Rice – 1 and 1/2 cup (I used a scented rice called Lakshmi Bhog)
- Fish Pieces / Fillets – 4, fried (I used rohu / salmon)
- Onion – 2 medium, finely chopped
- Ginger Garlic crushed / paste – 2 tablespoon
- Tomato – 1 medium, roughly chopped
- Green chillies – 4, finely chopped
- Capsicum – 1 small, chopped into small pieces (optional)
- Turmeric Powder – 1 and 1/2 teaspoon, optional (You can use yellow food color / saffron strands mixed with milk instead of turmeric)
- Kashmiri Red Chilli Powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Whole spices – Black Cardamom (2), Cinnamon sticks (4 small pieces), Peppercorn (4), Cloves (4), Mace (3 to 4 strands), crushed Nutmeg (a pinch)
- Dry Bay Leaf – 1
- Lemon Juice – 1 teaspoon
- Clarified Butter (Ghee) – 2 tablespoon
- Salt – as per taste
- Sugar – 1 teaspoon (as preferred)
- Refined oil – 5 to 6 tablespoon (I used refined soyabean oil)
Take a deep bottom container like this :
- Heat the container shown above well. Then add 1 tablespoon clarified butter. When the ghee melts, add whole spices and dry bay leaf.
- When the spices start crackling, add the rice. Stir and add 4 cups warm water, few pinches of salt. (Amount of water depends on what type of rice you are using. Do not give too much water at first if you are not sure, you can add warm water later if required.) Cover container with the lid and let the rice boil. Keep the flame low. Wait until the rice becomes almost boiled but not completely.
- In the meantime take a deep bottom frying pan. Heat oil.
- Add ginger garlic paste. Stir for a minute.
- Now add onions. Keep stirring until onions turn golden.
- Add capsicum pieces. Sprinkle some salt. Stir for another minute.
- Add tomatoes. Mix and stir until tomatoes become soft.
- Next add spices – turmeric powder (optional), Kashmiri red chilli powder, coriander powder, cumin powder. Mix everything well. Keep stirring until spices start releasing oil.
- Add fried fish pieces / fillets now. Mix well with the spices.
- When the fish fillets are mixed well with the veggies and spices, turn the flame off.
- Now remove the lid of the rice container. Remove almost 1/2 of the rice from the container in a bowl. Let the other 1/2 remain in the container.
- Place the fish fillets over the rice, also add the gravy and veggies (everything from the frying pan).
- Add the 1/2 portion rice from the bowl over the fish fillets. Add the green chillies on top.
- Sprinkle remaining clarified butter (ghee) and sugar on top. ( If you are using yellow food color / saffron strands mixed in milk then add that on top of the rice as well).
- Cover the container with the lid again and let it steam in minimum flame until the rice is completely boiled.
- When everything is done, turn the flame off. Give the dish some standing time.
Serve Fish Biriyani hot with salad and raita.