Jul 17, 2013

Fish Biryani | Meen Biryani

Fish biryani is one of the newest recipes that I tried recently. At home, everyone is fond of Biryani and my husband is  greatest critic. So I try to experiment with different kinds of biryani, though the ingredients are similar; but the challenge is with the preparation.

So, for this recipe I chose farm raised Cat fish because they are flavorful, delicious; and most importantly they are easy to work and this fish retains its shape even after cook, also they dont break apart. I like layered biryani and used this concept for this dish too. 


For fish mariantion
1 kg Cat Fish
4-5 Green chilies, cut lengthwise
1 cup Yogurt
1/2 tsp red chili powder
1/2 tsp Coriander powder
1/4 tsp turmeric
Handful of Mint leaves, finely chopped

For Fish Gravy
2-3 bay leaf
1 stick Cinnamon
2 Cardamom
4 Cloves
3-4 piecesof Javitri
1 Mace
1 tsp Kala Jeera
4 Garlic cloves, finely chopped
Small piece of Ginger, finely chopped
1 Onion, thinly sliced
2 tsp oil | Ghee

For Rice
1 tsp ghee
1 cinnamon stick
1 Bay Leaf
2 Cloves
3 cups of Basmati Rice
4 1/2 cups Water

For garnishing
1 onion, thinly sliced
1 tsp ghee
pinch of saffron strands
3 tsp warm milk


For the gravy
  • In a large mixing bowl, mix all the ingredients listed in fish marination. Refrigerate for 1 hour
  • In a large pot, heat oil, add bay leaf, cinnamon, cloves, javitri, mace, kala jeera and when it starts to sizzle; add onions, ginger and garlic
  • Add marinated fish to the pot and cook in medium heat until gravy thickens and oil separates out from rest of the ingredients
For the rice
  • In a separate pot, heat ghee, add cinnamon stick, bay leaf and cloves. Add water and bring it boil. Add basmati rice and adjust salt as per taste. Cook in medium heat until rice is completely cooked. 
For garnishing
  • In a sauce pan, heat ghee and add thinly sliced onion. Saute until onions turn brown
  • In a bowl mix milk and saffron strands
For layering
  • In a large pot, first add fish gravy; second- add a layer of cooked rice and spread it evenly; third add fish gravy and some fish pieces, next add rice and spread it evenly. Repeat this step. In the end add fried onions and saffron milk . Cover the pot with a lid. Cook in low heat for 15 to 20 minutes
  • Serve hot


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