Ingredients with Measurements:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 2 cups basmati rice
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 green chilies, sliced
- 1 tbsp. ginger-garlic paste
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. garam masala
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 cup plain yogurt
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 2 tbsp. ghee
- Salt to taste
- Water as needed
Special equipment needed:
- Large pot with lid
- Skillet
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water and soak it in water for 30 minutes.
2. In a skillet, heat 1 tbsp. of ghee and sauté the fish pieces until they are lightly browned. Set aside.
3. In the same skillet, add another tablespoon of ghee and sauté the sliced onions until they are golden brown.
4. Add the ginger-garlic paste, cumin seeds, coriander powder, garam masala, turmeric powder, and red chili powder to the skillet. Cook for 2-3 minutes.
5. Add the chopped tomatoes and green chilies to the skillet and cook until the tomatoes are soft and mushy.
6. In a mixing bowl, whisk the plain yogurt until it is smooth. Add the cooked fish pieces to the yogurt and mix well.
7. Add the yogurt and fish mixture to the skillet and cook for 5-7 minutes.
8. Drain the soaked rice and add it to a large pot with 4 cups of water. Add salt to taste and bring to a boil.
9. Reduce the heat to low and cover the pot with a lid. 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 serving dish, layer the cooked rice and fish mixture. Repeat until all the rice and fish mixture is used up.
12. Garnish with chopped cilantro and mint leaves.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Skillet: Medium heat
Pot: High heat until boiling, then low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 10g
Protein: 20g
Carbohydrates: 60g
Fiber: 2g
Sugar: 4g
Sodium: 200mg
Substitutions for ingredients:
- Any white fish can be used instead of white fish fillets.
- Brown rice can be used instead of basmati rice.
- Coconut oil can be used instead of ghee.
- Greek yogurt can be used instead of plain yogurt.
Variations:
- Chicken Biryani: Substitute chicken for fish.
- Vegetable Biryani: Substitute vegetables for fish.
- Shrimp Biryani: Substitute shrimp for fish.
Tips and tricks:
- Soaking the rice in water before cooking helps to make it fluffy.
- Use a fork to fluff the rice after it is cooked.
- Use fresh herbs for the best flavor.
Storage instructions:
Store any leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the biryani in a large serving dish with a side of raita and naan bread.
Garnishes:
Chopped cilantro and mint leaves.
Pairings:
Raita, naan bread, and a side salad.
Suggested side dishes:
Cucumber raita and naan bread.
Troubleshooting advice:
- If the rice is too dry, add a little more water while cooking.
- If the fish is overcooked, reduce the cooking time.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F.
- Wash your hands and all utensils before and after handling raw fish.
Food history:
Biryani is a popular Indian dish that originated in the Mughal Empire.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve the biryani with a side of raita and naan bread.
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Region: Indian