FISH BIRYANI | FISH TIKKA BIRYANI | FISH BIRYANI RECIPE

Fish Biryani | Fish Tikka Biryani | Fish Biryani Recipe | How To Make Fish Biryani | Fish Dum Biryani | Masala Fish Biryani | Hyderabadi Fish Dum Biryani | Boneless Fish Biryani | Fish Biryani Restaurant StyleShow more

Ingredients for Fish Biryani:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Boneless fish fillets/tikkas- 500-600 gms (Basa, King Fish, Haddock or Catfish)
- Basmati Rice- 500 gms

Marinate Fish Fillets with:
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1.5 tsp
- Cumin Powder- 3/4 tsp
- Kashmiri Chilli Powder- 1 tsp
- Salt- 1 tsp
- Ginger Garlic paste- 2 tsp
- Lemon Juice- 2 tsp
- Oil- 3 tsp

Onion- Chilli Paste:
- Onion, cubed- 1/2 a small onion(25 gms)
- Ginger chopped- 1” piece (13 gms)
- Garlic cloves- 5 (7 gms)
- Green Chillies- 2 (6 gms)

For the Gravy:
- Onion, sliced- 2 medium (150 gms)
- Onion Chilli paste made earlier
- Tomato chopped- 1 medium (75 gms)
- Tomato purée (readymade) - 4 tbsp
- Coriander leaves, chopped -3-4 tbsp
- Mint leaves- 3 tbsp
- Green Chillies, slit- 3
- Oil- 3 tbsp
- Spice Powders for gravy:
- Turmeric Powder- 1/4 tsp
- Kashmiri Chilli Powder- 2 tsp
- Biryani Masala- 4 tsp
- Fennel Powder- 1 tsp
- Salt- 1/2 tsp

For cooking the Rice:
- Basmati Rice- 500 gms
- Whole spices:
- Green Cardamom-4
- Cloves- 4
- Cinnamon-2
- Shahjeera- 1/2 tsp
- Water- 1.5 litres
- Ghee- 2 tsp
- Salt- 1.5 tbsp

For the Biryani:
- Basmati Rice- 500 gms
- Birista( fried onions) by frying 1 medium onion sliced (around 3 tbsp)
- Saffron Milk - 10-12 saffron strands soaked in warm milk
- Ghee (melted) - 3 tsp + 2 tsp ( for brushing on the base of the pan)
- Rose water - 1.5- 2 tbsp

Preparation:

- Marinate the fish pieces with items specified and mix well to coat the fish pieces with the masala. Set aside for 15-20 mins.
- Take 1/2 cup of warm milk & soak 12-15 saffron strands.
- Slice 3 medium onions (75 gms each) & fry 1/3 of it in oil till golden (Birista)
- To prepare the Onion-Chilli Paste, peel and cut all the ingredients and blend into a paste. You can add 1 tbsp water while blending if required.
- Chop one red tomato and the coriander leaves, slit the green chillies and take out the mint leaves.
- Wash and soak the basmati rice for 30 mins before cooking.

Process:

Frying the fish pieces/tikkas-
- To fry the fish pieces, heat oil in a pan and add them side by side. Fry on medium heat for 2-3 mins till browned & then flip. Repeat the same on the other side.
- Repeat the entire process for the balance fish pieces. Set aside. Also strain and keep any oil that is left after frying the fish pieces.

To make the gravy-
- To make the gravy, heat 3 tbsp fresh oil in another pan and add the sliced onions. Fry on medium heat for 10-12 mins till light golden.
- Now add the blended onion-chilli paste, give a mix and fry on medium heat for 2-3 mins.
- Add the chopped tomatoes & salt and fry on medium heat for 3-4 mins till the tomatoes are soft.
- Now add the spice powders, tomato purée and 1/2 tsp salt. Also add 100 ml water, give a mix and cook on low heat for 2-3 mins. You can add 1-2 tbsp of the oil that was left off after frying the fish pieces for added taste and flavor.
- Add the chopped coriander leaves, mint leaves and slit green chillies, give a mix add 100 ml water.
- Cook on low heat for 1-2 mins till you have the desired consistency.
- Switch off the heat and set aside the gravy.

To cook the Rice & assemble the Biryani:
(You will need 2 pots, one for boiling the rice and another heavy bottom pan for layering the rice, gravy & fish pieces to make the Biryani)
- Wash & soak the Basmati Rice for 30 minutes
- Boil 1.5 litres water in a pan on high flame.
- Add all the whole spices , 2 tsp ghee and 1.5 tbsp salt
- Stir it well to dissolve the salt completely. The water must be very salty.
- Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times.
- At the same time take a heavy bottom pot (in which the Biryani will be made) and brush with 2 tsp ghee on the base of the pot.
- After 6 mins (while the rice is cooking on high heat) take out half the rice with a strainer and arrange it in the heavy bottom pan. Switch off heat for the pan in which rice was being cooked.
- Now spread the gravy cooked earlier, uniformly on the rice as shown in the video.
- Arrange the fried fish pieces side by side on top of the gravy.
- Now strain the water from the balance cooked rice and spread on top of the fried fish pieces.
- Add the melted ghee, rose water and the saffron milk on top of the rice.
- Lastly add the fried onions (birista).
- Now close the lid and cook on low heat for 8-9 mins.
- Switch off heat and allow to rest for 20 mins before giving a gentle mix and serve.