Fish-Briyani
Biryanis of India

Fish Biryani

  • 15m

    prep time

  • 30m

    Cook Time

  • 34

    Ingredients

Ingredients

  • 2 cup Kohinoor Basmati Rice 
  • Water
  • 4 Cardamom 
  • 4 Cloves
  • 1 Cardamom 
  • 1 teaspoon Cumin seeds
  • 2 Bay leaf 
  • 3 teaspoon Salt
  • ½ kilogram White fleshed fish 
  • Salt
  • 1 teaspoon Chili powder 
  • 1 teaspoon Coriander powder
  • 1 teaspoon Turmeric powder 
  • 1 teaspoon Cumin powder 
  • Lemon juice
  • ¼ cup Oil
  • 1 Bay leaf
  • 2 Large onions
  • 3 Green chilies
  • 2 tablespoon Ginger-Garlic paste
  • 1 teaspoon Chili powder 
  • 1 tablespoon Coriander powder
  • 1 teaspoon Turmeric powder 
  • 1 teaspoon Cumin powder
  • 2 teaspoon Kohinoor Garam masala 
  • 1 Large tomato
  • 1 cup curd
  • ½ cup Mint leaves
  • ½ cup Coriander leaves
  • Salt
  • 1 pinch Saffron 
  • ¼ cup Warm milk

Nutrition information

Nutrition information coming soon.

Preparation

  • Wash and soak rice for 30 minutes 

  • Now boil lots of water with all the ingredients given for cooking rice

  • Add the soaked rice in the water and cook it for 8 to 10 minutes 

  • Drain it in a colander and set aside

  • Mix saffron with warm milk and set aside to steep

  • Marinate the fish in the ingredients given for 30 minutes 

  • Heat oil in a heavy bottom pan. Add the fish pieces in this oil and cook them for 5 minutes on each side. Remove them and put them on a plate.

  • In the remaining oil, add bay leaves and fry them for few minutes 

  • Add in sliced onions, green chili and sauté for 5 minutes 

  • Once the onion is cooked, add in ginger-garlic paste and sauté for a min

  • Now add in all the spice powders and mix them for 30 seconds

  • Add in tomatoes and a splash of water 

  • Cook this for 5 minutes till the tomatoes are mashed completely

  • Add in salt, mint leaves, coriander leaves and curd and Mix well

  • Cook this for 5 minutes till the masala is completely cooked

  • Now spoon the cooked rice on top, add some more coriander and mint leaves 

  • Drizzle over some saffron milk and place the fish pieces on top of the rice

  • Cover this whole thing and place over a heavy bottom iron tawa. Put this tawa on low heat and Let this whole thing cook on dum for about 15 to 20 minutes 

  • Open the lid and mix everything up

  • Relish the biryani with raita

  • Wash and soak rice for 30 minutes 

  • Now boil lots of water with all the ingredients given for cooking rice

  • Add the soaked rice in the water and cook it for 8 to 10 minutes 

  • Drain it in a colander and set aside

  • Mix saffron with warm milk and set aside to steep

  • Marinate the fish in the ingredients given for 30 minutes 

  • Heat oil in a heavy bottom pan. Add the fish pieces in this oil and cook them for 5 minutes on each side. Remove them and put them on a plate.

  • In the remaining oil, add bay leaves and fry them for few minutes 

  • Add in sliced onions, green chili and sauté for 5 minutes 

  • Once the onion is cooked, add in ginger-garlic paste and sauté for a min

  • Now add in all the spice powders and mix them for 30 seconds

  • Add in tomatoes and a splash of water 

  • Cook this for 5 minutes till the tomatoes are mashed completely

  • Add in salt, mint leaves, coriander leaves and curd and Mix well

  • Cook this for 5 minutes till the masala is completely cooked

  • Now spoon the cooked rice on top, add some more coriander and mint leaves 

  • Drizzle over some saffron milk and place the fish pieces on top of the rice

  • Cover this whole thing and place over a heavy bottom iron tawa. Put this tawa on low heat and Let this whole thing cook on dum for about 15 to 20 minutes 

  • Open the lid and mix everything up

  • Relish the biryani with raita