I am really excited to share my this recipe will all of you. Yes, its’ special. Its’ my way to make Fish Biryani.
The History of Biryani is as fascinating as its taste and aroma. In fact, Biryani is a dish that wraps the very essence of its rich and long history within its layers of pleasure. Biryani is a word derived from the Persian Language. One theory state that it originated from birinj, the Persian word for rice.
There is no doubt that Biryani has its roots firmly entrenched in the Muslim cuisine in India. However, there are various theories and myths of the actual origin of Biryani. The exact origin of the dish is uncertain. I think the most famous Biryani is “Kacchi Biryani” as per my knowledge. There are a lots of Biryani varieties includes Kacchi biryani, Beef biryani, Tehari, Delhi biryani, Dhakaiya Biriyani, Hyderabadi biryani, Sindhi biryani, Thalassery biryani, Kolkata biryani, Bohri biryani, Burmese biryani, etc etc etc 🙂
Do not forget to follow me. And the most important is, this is not a copied version from any source.Happy Cooking 🙂
Ingredients to make “Special Fish Biryani” Recipe By Tehminas’ Kitchen Corner is:
- Roho labeo Fish (10 pieces, 1 medium to large sized)
- Oil ½ cup
- Onion 3-4 medium sized (sliced)
- Tomatoes 3 (chopped)
- Green Chili 5-6 slit
- Salt 1 tea spoon
- Chili Sauce 2 tbsp
- Worcestershire Sauce 1 tsp
- Ginger Garlic Paste 2 tbsp
- Fenugreek Seeds crushed ½ tsp
- Turmeric Powder 1 tbsp
- Red Chili Powder 1 tbsp
- Red Chili Flakes 1 tbsp
- Coriander Seeds Powder 1 tbsp
- Cumin Seeds Powder 1 tbsp
- Ajowan crushed ½ tsp
- Lemon Juice 1 tbsp
- Potato 2
To make Pulao for Fish Biryani:
- Parboiled Rice 2 cups
- Water 4 n ½ cups approx.
- Ghee 3 tbsp
- Onion 1 medium (sliced)
- Cinnamon 4
- Star anise 1
- Salt 1 n ½ tsp
- Black Cardamom 1 (crushed)
- Cloves 5
- Nutmeg Crushed ¼ tsp
- Mace 1 small piece
- Bay leaves 2
- Black Pepper Crushed 8
- Ginger Garlic Paste 1 tsp
- Tomato 2
- Green Chili 6 slit
- Fresh Coriander Leaves ½ bunch
- Kewra Essence few drops
- Food Color ¼ tea spoon
Take a Large bowl. First add Fish, Chili Sauce, Worcestershire Sauce, Ginger Garlic Paste, Fenugreek Seeds Crushed, Turmeric Powder, Red Chili Powder, Red Chili Flakes, Ajowan crushed, Cumin Seeds Crushed, Coriander Seeds Powder, Lemon Juice and Salt.
Mix all these ingredients well.
Marinate it for 4hrs. at least.
In the meanwhile, cut potatoes in a medium sized cube shape and fry them. Set it on aside.
Now take a frying pan. Add oil and wait for a few seconds to just heat it up. Then add marinated Fish pieces one by one.
Fry fish from both the sides properly.
In the meanwhile, fry onions and save them for later use.
When your Fish pieces is about to be done add the rest of the Marinated Masala at the middle of the frying pan and cook it well for 2-3 minutes.
Then add Chopped Tomatoes, Fried Onion, Fried Potatoes Green Chilies and cover the pan. Let it cook on a slow heat for 4-5 minutes. And then, set it on aside.
For Preparation of Pulao for Fish Biryani:
Soak rice for 2hrs. at least. If you are taking other kind of rice then soak them accordingly.
In the meanwhile, take a sauce pan. First add Ghee and heat it.
Then add Cinnamon, Bay leaves, Cardamom, Star Anise, Cloves, Nutmeg Crushed, Mace and Salt into the ghee, mix till light golden fry.
Now add onion sliced and fry them like it only changes its’ color.
Add some of the Green chilies’ and Ginger garlic paste into it. Mix well not more than 2 or 3 minutes.
Now, add the Parboiled Rice (soaked) and mix gently. Add water 1 and ¾ cup exact water (means 1 cup and ¾ cup) but not exactly 2 cups of water.
When its’ water dries then Cover and steam cook on low flame for 2 minutes only.
Take half of the Rice on a Plate. Then start layering the Fish Biryani by adding some of the Fish Qorma, Green Chilies, Fresh Coriander Leaves and Tomato Slices as shown in the figure below. Then add the rest of the rice and layer your Biryani again. Two Layers will be enough and it will give good aroma as well.
Add Kewra Essence and Food Color. Cover and cook it for 10-15 minutes at Dumm Point.
Your Fish Biryani is ready to serve.
Happy Cooking 🙂
You can use Basmati Rice as well.