India > Rice > Biryani

Dahi Machha Biryani Recipe

Ingredients with Measurements:
- 500g boneless fish (cut into small pieces)
- 2 cups basmati rice
- 2 cups plain yogurt
- 2 onions (sliced)
- 2 tomatoes (chopped)
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 4 tbsp ghee
- Salt to taste
- Water as required

Special equipment needed:
- Large pot with lid
- Mixing bowl
- Strainer

Step-by-step instructions:

1. Wash the rice and soak it in water for 30 minutes.

2. In a mixing bowl, whisk the yogurt until smooth. Add ginger paste, garlic paste, cumin powder, coriander powder, garam masala powder, red chili powder, turmeric powder, and salt. Mix well.

3. Add the fish pieces to the yogurt mixture and marinate for at least 30 minutes.

4. In a large pot, heat ghee over medium heat. Add sliced onions and fry until golden brown.

5. Add chopped tomatoes and fry until they are soft and mushy.

6. Add the marinated fish and cook for 5-7 minutes or until the fish is cooked through.

7. Remove the fish pieces from the pot and set aside.

8. In the same pot, add soaked rice and enough water to cover the rice. Add salt to taste.

9. Bring the water to a boil and then reduce the heat to low. Cover the pot with a lid and cook for 10-12 minutes or until the rice is cooked.

10. Once the rice is cooked, remove the pot from the heat and let it sit for 5 minutes.

11. In a separate pan, heat 1 tbsp of ghee and fry the chopped coriander and mint leaves for 1-2 minutes.

12. Layer the cooked rice and fish in a serving dish. Top with fried coriander and mint leaves.


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

Nutritional information:
- Calories: 400 per serving
- Fat: 12g
- Carbohydrates: 50g
- Protein: 20g

Substitutions for ingredients:
- Any boneless fish can be used in place of the fish mentioned in the recipe.
- Vegetable oil can be used instead of ghee.

Variations:
- Chicken can be used instead of fish.
- Vegetables like potatoes, carrots, and peas can be added to the biryani.

Tips and tricks:
- Soaking the rice before cooking makes it fluffy and prevents it from sticking together.
- Use a non-stick pot to prevent the rice from sticking to the bottom.
- Use fresh yogurt for best results.

Storage instructions:
- Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the biryani in a microwave or on the stovetop with a little water to prevent it from drying out.

Presentation ideas:
- Serve the biryani in a large serving dish with a garnish of fried onions and chopped coriander leaves.

Garnishes:
- Fried onions
- Chopped coriander leaves
- Chopped mint leaves

Pairings:
- Raita
- Papad
- Pickles

Suggested side dishes:
- Vegetable curry
- Dal

Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for a few more minutes.
- If the biryani is too dry, add a little water and heat it on low heat.

Food safety advice:
- Make sure the fish is fresh and properly cleaned before cooking.
- Cook the fish thoroughly to prevent any foodborne illnesses.

Food history:
- Dahi Machha Biryani is a popular dish from the coastal regions of India, where fish is a staple food.

Flavor profiles:
- Spicy, tangy, and aromatic

Serving suggestions:
- Serve the Dahi Machha Biryani with raita, papad, and pickles for a complete meal.

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Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic, Herbal