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Fish Biryani

Fish cooked in yoghurt and spices and then layered with rice.

Fish Biryani Fish Biryani

Chef's Name

: Niru Gupta

Recipe Servings

: 4

Recipe Cook Time

: 45 Minutes

Recipe Rating

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  • 1 kg fish fillets-cut into 1.5 " cubes

    2 Tbsp oil

    1 cup onions-grated

    1 tsp ginger paste

    1 tsp garlic paste

    1 tsp cumin seeds

    1 tsp garam masala

    1 Tbsp coriander powder

    1 tsp chilli powder

    1 tsp turmeric powder

    1.5 tsp salt

    1 cup hung yogurt

    1 cup coriander leaves-chopped

    Green chillies to taste-finely chopped

    1 tsp biryani masala

    1/3 cup browned onions

    For the Rice:

    2 cup rice-cleaned and washed

    2 tsp oil

    4 cloves

    4 peppercorns

    1 cinnamon-broken

    4 green cardamoms

    1 tsp salt

    3 cups hot water

    Saffron or color mixed in 1 cup warm milk


Heat oil and add cumin seeds.

When they splutter, add onions and ginger-garlic pastes.

Stir fry till fat separates.

Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates.

Mix in the fish and cook over high heat till opaque.

Mix in the browned onions, coriander, green chillies and biryani masala.

To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms.

When they darken a bit, add rice, water and salt.

Mix well and cook till rice is tender but still holds its shape.

To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture.

Keep in an oven or over low heat, over a tawa for about 15 minutes.

Mix to break up the layers and serve.





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