Rice > Biryani > Fish Biryani

Beryani-e Mahi (Fish Biryani) Recipe

Ingredients with Measurements:
- 1 lb. boneless fish fillets (cut into small pieces)
- 2 cups basmati rice
- 2 onions (sliced)
- 1 cup yogurt
- 1 tsp. ginger paste
- 1 tsp. garlic paste
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. red chili powder
- 1 tsp. turmeric powder
- 1 tsp. garam masala powder
- 1 tsp. salt
- 4 tbsp. vegetable oil
- 4 cups water
- 1/4 cup chopped cilantro leaves

Special equipment needed:
- Large pot with lid
- Skillet

Step-by-step instructions:

1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.

2. In a skillet, heat 2 tbsp. of vegetable oil over medium heat. Add the sliced onions and sauté until they are golden brown. Remove the onions from the skillet and set aside.

3. In the same skillet, add the remaining 2 tbsp. of vegetable oil. Add the ginger paste and garlic paste and sauté for 1 minute.

4. Add the cumin powder, coriander powder, red chili powder, turmeric powder, garam masala powder, and salt. Mix well and cook for 2 minutes.

5. Add the fish pieces and cook for 5 minutes or until the fish is cooked through.

6. In a large pot, bring 4 cups of water to a boil. Drain the soaked rice and add it to the boiling water. Cook the rice for 5 minutes or until it is partially cooked.

7. Drain the rice and set aside.

8. In a mixing bowl, whisk the yogurt until smooth. Add the cooked fish and mix well.

9. In the same pot used to cook the rice, layer the rice and fish mixture. Start with a layer of rice, then a layer of fish mixture, and repeat until all the rice and fish mixture is used.

10. Top the biryani with the sautéed onions and chopped cilantro leaves.

11. Cover the pot with a lid and cook on low heat for 20 minutes or until the rice is fully cooked.

12. Once cooked, fluff the rice with a fork and serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 450
Fat: 12g
Carbohydrates: 60g
Protein: 25g

Substitutions for ingredients:
- Any white fish can be used instead of boneless fish fillets.
- Greek yogurt can be used instead of regular yogurt.

Variations:
- Add vegetables such as peas, carrots, and potatoes to the biryani.
- Use chicken instead of fish.

Tips and tricks:
- Soaking the rice in cold water helps to remove excess starch and prevents the rice from sticking together.
- Partially cooking the rice before layering it with the fish mixture ensures that the rice is fully cooked when the biryani is done.
- Use a heavy-bottomed pot to prevent the biryani from burning.

Storage instructions:
Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the biryani in a microwave-safe dish and heat in the microwave for 2-3 minutes or until heated through.

Presentation ideas:
Serve the biryani in a large serving dish and garnish with chopped cilantro leaves.

Garnishes:
Chopped cilantro leaves

Pairings:
- Raita (yogurt dip)
- Naan bread
- Papadum (thin, crispy Indian crackers)

Suggested side dishes:
- Vegetable samosas
- Onion bhajis (deep-fried onion fritters)

Troubleshooting advice:
- If the biryani is too dry, add a splash of water and mix well.
- If the biryani is too wet, remove the lid and cook on low heat for a few more minutes to evaporate the excess liquid.

Food safety advice:
- Make sure the fish is fully cooked before adding it to the biryani.
- Store leftover biryani in the refrigerator and consume within 3 days.

Food history:
Biryani is a popular Indian dish that originated in the Indian subcontinent. It is a mixed rice dish that is typically made with meat, vegetables, and spices.

Flavor profiles:
The Beryani-e Mahi has a spicy and aromatic flavor with a hint of sweetness from the sautéed onions.

Serving suggestions:
Serve the Beryani-e Mahi with a side of raita and naan bread for a complete meal.

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Region: Indian

Taste: Spicy, Savory, Tangy, Aromatic, Herbal