Hyderabadi Fish Biryani

19-09-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For the Fish Marinade

500 grams fish fillets (such as kingfish or pomfret)

1 cup yogurt

2 tablespoons ginger-garlic paste

2-3 green chilies, finely chopped

1 teaspoon red chili powder

½ teaspoon turmeric powder

1 teaspoon garam masala

1 tablespoon lemon juice

Salt to taste

Fresh coriander and mint leaves, chopped (for garnish)

For the Rice

2 cups basmati rice

4 cups water

4-5 green cardamoms

4-5 cloves

1-2 bay leaves

1-inch cinnamon stick

Salt to taste

For the Biryani

2 large onions, thinly sliced

3 tablespoons ghee or cooking oil

Saffron strands (a pinch, soaked in 2 tablespoons of warm milk)

2 tablespoons fried onions (for garnish)

Fresh coriander and mint leaves, chopped (for garnish)

Instructions:

Marinate the Fish

In a bowl, combine yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Add the fish fillets and coat them well. Cover and let it marinate for at least 30 minutes.

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

In a large pot, bring 4 cups of water to a boil. Add cardamoms, cloves, bay leaves, cinnamon stick, and salt.

Add the soaked and drained rice to the boiling water. Cook until the rice is about 70% cooked (the grains should still have a slight bite). Drain the rice and set aside.

Fry the Onions

In a large, heavy-bottomed pot or a deep pan, heat ghee or oil over medium heat. Add the sliced onions and fry until they turn golden brown and crispy. Remove half for garnishing later.

Cook the Fish

In the same pot with the remaining onions, gently add the marinated fish. Cook for about 5-7 minutes on each side or until the fish is cooked through. Be careful not to break the fillets.

Layer the Biryani

Once the fish is cooked, reduce the heat. Layer the partially cooked rice evenly over the fish. Drizzle the saffron milk over the rice and sprinkle the fried onions, chopped coriander, and mint leaves on top.

Dum Cooking

Cover the pot with a tight-fitting lid. You can seal the edges with dough to trap the steam. Cook on low heat for about 20-25 minutes to allow the flavors to meld.

Serve:

Gently fluff the biryani with a fork before serving. Garnish with additional fried onions, coriander, and mint leaves. Serve hot with raita or a side salad.

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