As you guys may know by now, Biryani is a staple in my in-laws' house.
Its a weekly event.
The handling of fish is a tiniest bit tricky, otherwise this biryani almost follows the same recipe as the Chicken Biryani I make.
Many people complain that the fish smell, even after they wash it with vinegar and salt and whatnot.
Take my advice, and wash it with just water and cook according to the recipe, you'll see that the fish doesnt smell at all but give off an amazing appetizing aroma.
For this recipe You'll need:
(For the Marinade)
Fish pieces (I used bone-in King Fish, You can use any fish you like, bone-in or fillet)
Juice of 1 Lemon
1 tsp Ginger Garlic paste
1 tsp Red Chili Powder
(For the Rice)
750 Gram of Rice
1 stick or Cinnamon
3-4 Black peppercorns
1 Black Cardamom
1 Petal of Mace
1 Star anise
(For the Gravy)
2 Large Onions (sliced)
1 tsp of Ginger Garlic paste
1/2 Bunch of Coriander leaves (makes about 1/3 cup)
1/2 bunch of Mint leaves
2 Tomatoes (chopped)
4-5 Green Chilies
Salt to taste
1 tbsp Red Chili Powder (adjust accordingly)
1/2 tsp of Turmeric powder
1 tsp of Coriander powder
1/2 tsp of All Spice (Garam Masala)
1 tbsp of Fish Biryani Masala (or any biryani Masala) (optional)
1/2 tsp Cumin
1 cup Yogurt
Juice of 1/2 Lemon
a few Saffron Strands
1 Onion (browned)
1/2 tsp of Cumin
a few drops of yellow food color (optional)
Marinate fish with Lemon juice, Red Chili Powder and Ginger Garlic paste for 30 minutes (or you can leave it for 4-5 hours as well). Up to you.
While that's happening, Boil rice with Cardamom, Cloves, Black pepper corn, Mace and Cinnamon till 2/3 done.
Drain and pour cold water over the rice to prevent further cooking.
Heat oil in a pan, fry fish pieces for 2 minutes each side. (the wingy thing curled up, dont know why :D )
Take out and keep aside.
In the same pan cook Onions and 1 star anise till golden brown (add more oil if needed)
Add Ginger Garlic paste, Coriander and Mint, cook till fragrant.
Add diced Tomatoes.
and all the spices.
I added 1 tbsp of Fish Biryani Masala as well. You can add any biryani masala or you can skip this entirely.
Cook till the oil is released and the tomatoes are done.
Add a cup of yogurt. Cook for about 2 minutes more.
Add green chilies and lemon juice. Mix.
Carefully place the fish pieces in the pan. Make sure that your pan is wide enough that the fish does not overlap or you'd break the fish while taking it out.
Cover and leave on low flame for 5-7 minutes.
Soak a few Saffron strands in warm water for 5-10 minutes.
Take the fish out in a plate. keep aside.
Layer rice with the masala. Sprinkle Cumin, Browned onion and Saffron water(with a little yellow food color) on top.
Place the fish on top. Cover and leave of very low flame for 25-30 minutes.
Place a flat Tawa at the bottom to prevent burning.
Take out and serve!