Like any other biryani , fish biryani also tastes very good. In my previous recipes chicken and mutton biryani, I have tried to explain how to cook it. From those recipes also, you can prepare fish biryani. But you have to be very carefull, while cooking fish biryani, as fish is very delicate. This time ,I have used different spices for fish biryani. It is spicy and with a different flavour and taste also is quite different. This is because, I have added dill leaves or soya leaves, you can see it in the picture also. I always cook any food according to my taste and my likings of spices and ingredients, so you also can adjust or avoid if you don’t have or don’t like any spice. About oil or ghee it is up to you, how much to use, I am just giving you the tasty food which I like.
For fish biryani, you can use king fish, kodduva(tamil), seabass, tilapia, pompfret any firm fish you like. Can use boneless fish also, but I have not used boneless pieces but with fishbones, I have used king fish, it has only one bone. Can cut the fish pieces in medium size ,it will be easy to cook.
Dill or soya leaves it has a very sweat fragrant and flavour. If you go and search about dill leaves in google search , you will get lot of details. In my home my mother has cooked dill leaves with dal and in vegetable curries, very rare it is used in non-veg. it has a very strong flavour, if used more, its impact in the vegetables will be more, you cannot taste or get flavour of other vegetables. I have cooked prawn biryani also with dill leaves, which I will showing you soon.
Ingredients
- Fish – 500 gms
- Ginger and garlic paste – 1 tbsp
- Chilli powder – 1 tsp
- Garam masala – 3/4 tsp
- Pepper powder(ground freshly) – 1 tsp
- Lemon juice – 1 tbsp
- Oil – 1/2 cup
- Onion(sliced) – 4
- Cloves – 3
- Green cardamom – 3
- Cinnamon stick – 1 (1 inch size)
- Tomatoes(chopped)(optional) – 3
- Ginger and garlic paste – 1 tbsp
- Coriander powder – 2 tsp
- Chilli powder – 1 tsp
- Turmeric powder – 3/4th tsp
- Curd – 10 tbsp
- Mint (a handful) – 1 cup
- Dill leaves (handful) – 3/4 cup
- Green chillies (slit) – 5
- Water – 1 cup
- Salt – as required
- Ajwain seeds (carom seeds) – 1 1/2 tsp
- Kasuri meethi – 2 tsp
- Amchur powder – 2 tsp
- Colour – 2 pinches
- Lemon juice – 5 tbsp
- Mace and javithri powder – 3/4 tsp or 2 pinches
- Mint – 1/2 cup
- Dill/soya leaves – 1/3 cup
- Basmati rice – 2 1/2 cups
- Black cumin seeds – 3/4 tsp
- Cloves – 4
- Green cardamom –3
- Cinnamon stick – 2 (1 inch each)
- Salt – as required
- Water – to boil
For marinade
For gravy
For dry ground masala
For garnishing/layering
For rice cooking
Method
Marinate
- First marinate the fish with all the marinate ingredients ,including salt as per taste and wrap the bowl and keep it in the fridge for 4hrs to overnight.
Making gravy
- Take a big utensil add 1/4th cup oil and keep remaining for frying fish, when it gets hot add whole spices cloves,cinnamon stick,cardamom, stir it for 3sec, then add onions and fry till it is soft and brown, it will take 10-12min, can close the lid and cook it.
- When the onions are cooked well, take 1/4th of onions and keep it aside for garnishing, and other 3/4th in a bowl for gravy.
Frying fish
- Take the marinated fish from fried 1/2hr in advance before cooking.
- Now add the marinated fish for frying in the same vessel in which onions were fried, in the same oil. If oil is not there use the remaining oil. fry the fish on medium eat, donot turn the fish immediately. Can drizzle some oil in between on fish from the remaing oil which we kept aside. When all fish pieces are cooked well on both sides, take it out and keep it aside. Fry the fish in batches, turn it carefully , as it can break.
Cooking the gravy
- In the same vessel, in which fish was fried, gravy has to be prepared, the idea is to get the fish flavour in gravy.
- Now add the 3/4th onions which we kept in a bowl, keep the vessel warm, and mix with the remaing fish oil left.
- When the onions get hot, add ginger&garlic paste, and other spices including dry grounded masala all except curd. Stir it well for few seconds, can add little water,then add curd immediately ,stir it quickly, so that it wont curdle. Cook for few minutes, stir it in between. After roasting for few minutes add dill leaves, and mint and cook it.
- When the dill leaves and other ingredients are roasted well, it leaves oil, add water immediately before it gets dry and salt mix well. Close the lid and cook for few mins on medium heat. Stir in between, you can see that a thick gravy consistency is formed.
- Now add fish pieces in the gravy and green chillies, cook it on simmer for 10 min, by closing the lid.
- After 10min, you can see that a good consistency of gravy is formed with oil on top. now again take out the only fish pieces, if little gravy comes out with it its okay and keep it aside.
- Taste and see, if you require any spice or salt.
Cooking rice
- While cooking the gravy, we should cook the rice 3/4th and keep it aside.
- cook the rice or can cook it in advance also.
- While boiling the rice add other ingredients and boil, when it is 3/4th cooked, strain it and keep it aside, can rinse in cold water if you want and then keep it aside ,to avoid sticking of rice.. while boiling donot stir it often,the grain can break. Add salt as required.
Layering
- As soon as the rice is cooked, can add this directly on the gravy, spread the rice evenly, keep some rice for layering again, now add the fish pieces , arrange it evenly, pour the remaing gravy, then again rice , put all the rice on top, then sprinkle colour, mace and nutmeg powder, fried onions, mint and dill leaves,lemon juice evenly .
- Close the lid tightly and cook it on simmer for 15-20min or till your rice is cooked. if your bottem of the utensil is thick the rice will not burn. but if you want to avoid can keep a thick pan or tava below the utensil and can cook the rice on simmer. after that you can switch it off and let it rest for sometime 10 to 15min or can serve immediately.
- When it is cooked,you need to be careful while mixing,mix it from the down part .serve it with raitha or any curry or brinjal curry.
- While giving dum or simmering you can keep a flat tava below the vessel and simmer it to avoid the burning of rice.
- after sometime open and take the biryani out with a wider spoon, mixing slowly from one side only. mix it from downwards, from sides,so that gravy and rice is mixed well. as soon as you open the lid you can see that full flavour and aroma comes from the biryani.
- This biryani is spicy and tastes good also, goes well with any raitha, brinjal curry or any curry you want.
Notes
- You can reduce the chillies,if you donot eat spicy food or your chillies are very hot.
- Rice should be 1/3 only cooked,the grain,might have become longer than its usual size, but when pressed in thumb,not cooked fully.while cooking the rice can add few drops of oil or vinegar also,while draining wash it under cold water to keep the rice grain separate.or when the chicken is almost cooked,cook the rice also in a meanwhile when the chicken is simmering and add to the gravy during layering.no need to keep the rice aside also.immediately you can do this after cooking rice.
- the gravy quantity should be such that,it should be enough for the rice,when you mix it.
- I have not added tomatoes in this, if you want can add while adding spices and roast it.
- if you want to reduce the oil,then reduce it,its your wish.but the onion has to be roasted in oil or ghee well.
- Carefully add salt for the gravy and rice also.divide the salt quantity and put,it will be easy for you.
- whenever I grind 300gms ginger and 300gm garlic paste,I have grounded with whole spice.view my ginger and garlic paste recipe.
- If you donot like dill leaves, can use corrainder leaves instead. If you think that the quantity of dill leaves is more ,you can reduce it also. I have chopped dill leaves roughly but not mint,if you want you can do that also.
- For this gravy ,I have used water as per requirement, donot use much.
- mix colour with 2tbsp of water or with milk also and put on rice.saffron can be used instead of colour or can just like that sprinkle on biryani. Can sprinkle few drops of lemon juice on it at last,its your wish.
- Always whenever biryani is cooked equal amount of fish and rice is taken,or 1kg fish for 500gm rice.
- In this biryani you can do layering or just add rice and other ingredients on the gravy as we do in dum biryani, no layers of gravy and rice as seen in previous chicken biryani 1. or if you want layers in biryani, then take out some fish with gravy and keep it aside, first put gravy with fish pieces, then rice ,then few fried onions, then again gravy withfish pieces, then all remaining rice and other ingredients for layering and then you can simmer and cook it.
- If you want can use more fish pieces also.
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