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Fish Biryani

Ingredients:

  • Fish Biryani
    Fish Biryani

    One kg fish fillets-cut in to 5 Inch cubes

  • 2 tablespoons oil
  • One and a halfcup onions-grated
  • 1 tsp ginger paste
  • One teaspoon garlic paste
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • One tbsp coriander powder
  • One teaspoon chilli powder
  • 1 tsp turmeric powder
  • Five teaspoon salt
  • 1 cup hung yogurt
  • 1 cup coriander leaves-chopped
  • green chillies to taste-finely chopped
  • One teaspoon biryani masala
  • 1/3 cup browned onions

For the rice

  • 2 cup rice-cleaned as well as washed
  • 2 tsp oil
  • Four cloves
  • Four peppercorns
  • One cinnamon-broken
  • Four green cardamoms
  • 1 tsp salt
  • Three cups hot water
  • saffron or color mixed within 1 cup warm milk

How to make Fish Biryani

  • Heat oil as well as add cumin seeds. Once they splutter, include onions and ginger-garlic pastes. Mix cook until fat sets apart.
  • Include the actual garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt as well as saute until body fat sets apart.
  • Add the actual fish as well as cook over high temperature until opaque. Add the actual browned onions, coriander, green chillies and biryani masala.
  • To make the rice, warmth oil and include cloves, peppercorns, cinnamon and cardamoms. When they color a little, include rice, water and salt. Mix well as well as prepare till rice is tender but still holds it is shape.
  • To serve, place the fish layer at the end of the dish, cover with the rice as well as spread the actual rice milk mixture. Retain in a good stove or over reduced heat, on the tawa for around Fifteen minutes. Mix to break up the layers and serve
  • Fish Biryani is ready to serve.

Hyderabadi Fish Biryani Recipe

Hyderabadi Fish Biryani Ingredients

  • Baked Fish Rolls Recipe
    Baked Fish Rolls Recipe

    1 kg basmati rice

  • 1 lb fish roho (any white fish fillets)
  • 2 cup yogurt
  • 1 cup chopped tomato
  • 1 tbsp red chili powder
  • 1 tbsp green chili paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1/2 tsp black pepper
  • 6 cloves
  • 4 bay leaves
  • 4 cardamon
  • 4 cinnamon
  • 1 tsp gram masala powder
  • 1 tsp turmeric powder
  • saffron a pinch
  • 1/2 cup milk
  • Salt to taste
  • 1 lemon thinly sliced
  • 2 onions medium size
  • 2 tbsp fresh coriander leaves chopped
  • 2 tbsp fresh mint leaves chopped
  • 1 tsp cumin
  • 1 tbsp cashew nuts
  • 1 cup oil
  • 1/2 cup pure ghee (Desi ghee)
  • 1/2 tsp mustard seeds

How to make Hyderabadi Fish Biryani

  • Soak the rice in plenty of water on one hour.
  • Soak the pounded saffron in the hot milk and set aside.
  • Cut and wash the fish and boil in a cup of water with salt.
  • Remove heat and keep set aside.
  • Heat oil in a pan and fry thinly sliced onions till golden brown, drain and keep set
    aside.
  • Now in a same oil add yogurt, tomato, mustard seeds, cumin, black pepper, red
    chili powder, green chili paste, salt, turmeric powder, bay leaves, cardamon,
    cinnamon, gram masala powder, cloves, ginger paste and garlic paste.
  • Cook 15 minutes and fry the mixture until the oil start to separate.
  • Now add boil fish in masala and mix well.
  • Remove from heat and keep set aside.
  • In a big pot bring water to boil, add the rice for boiling.
  • Continue to cook till the rice almost done.
  • It takes about 10 minutes on stove.
  • Drain the rice and keep set aside.
  • Put layers of rice, fried onions, and fish curry one by one with a last layer of rice
    on top add saffron milk, pure ghee, fresh chopped coriander leaves and fresh
    chopped mint leaves.
  • Pot on a griddle and cook on high heat.
  • When steam appears lower heat for 5 minutes.
  • Garnish with thinly sliced lemon.
  • Hydrabadi fish biryani is ready to serve, with mint chutney.
  • Baked Fish Rolls is ready to serve.

Fish Biryani Recipe

Fish Biryani Ingredients:

Fish Biryani Recipe

  • 2 Cups basmati rice
  • 1 Cup tomato puree (preferably fresh)
  • 1 Cup coconut milk
  • 2 Cups of water
  • 1 tsp Chili powder
  • 1 tsp Garam masala(optional)
  • 10-12 pieces of thorn less fish
  • 1 Inch ginger
  • 8 Flakes garlic
  • 1 Cup yogurt
  • 4-5 Green chilies
  • 1 Bunch coriander leaves
  • 1/2 tsp Turmeric
  • 2 Onions sliced
  • 2 tsp Oil
  • Salt to taste

How to make Fish Biryani:

For Marination:

  • Grind ginger, garlic, green chilies, turmeric, and salt into a fine paste.
  • And marinate the fish with it.
  • Sprinkle with coriander leaves and keep aside for at least 30 min

Rice Preparation:

  • In a pan put 1 tsp oil and fry the rice for 2-3 min.
  • Then add the tomato puree, coconut milk and 1-1/2 cups of water.
  • Add salt, chili powder, garam masala and mix it very well.
  • Cover the pan with a lid.
  • Partially cook the rice (80%) on a slow flame.

Fish Preparation:

  • In a pan put 1 tsp oil and sauté the onions to golden color.
  • Add marinated fish to it put some water and cover with the lid for 5-6 min
  • Do not to break the fish pieces when stirring.

Final preparation:

  • Take a baking dish, layer the rice then arrange the fish with its gravy and then again layer of rice.
  • Add the milk so that the rice doesn’t dry.
  • Cover with aluminum foil and keep it in the preheated oven for 7 min.
  • Fish Biryani is ready.