Delicious Fish Biryani

If you are thinking of eating something a little different and exotic for lunch or dinner, try making a mouth-watering dish called fish biryani.

Main Ingredients:

  • Basmati Rice (2 cups, soak in water for 1 hour)
  • Cod Fish (2 lbs)
  • Shan Masala (spices), Salt
  • Tomato (1) , Onions (1), Ginger & Garlic paste (1 teaspoon)
  • Yogurt (half cup)

Cut the fish into fillets. Marinate them with lemon juice and garlic paste. Shan spices have made life so easy, especially where all the main Pakistani/Indian spices are not easily available. It can save a lot of time and effort by using ready made spices which have the right quantity of all the necessary spices. Shan fish biryani masala is available at Amazon.com. You may also try finding it in a Pakistani/Indian grocery store. (Another wonderful recipe is Sindhi Biryani prepared in a similar way with chicken or mutton).

While the fish gets marinated, take one medium sized onion and slice into small pieces. Stir fry the onions in 4 table spoons of Canola oil.  When the onions turn light brown, add the ginger and garlic paste. Then add finely chopped tomato and Shan fish biryani masala mixed in yogurt. Stir for a few minutes and then add the fish pieces that have been marinated for 30 minutes. Cook on medium heat for a 2-3 minutes and then add 3/4 cup of water and let it steam for another 5 minutes or so until the fish is cooked and the water has evaporated.

Basmati rice has to be cooked in a careful way. Boil five cups of water in a separate pot. Also add cardamom, bay leaves and 1-1/2 tea spoon salt.  Once the water starts boiling, add the soaked basmati rice. Cook the rice until it is just about ready (not fully cooked). In a pot, put a layer of the boiled rice and then a layer of the cooked fish. Repeat the layering process and finally add saffron or food color. Garnish with finely chopped cilantro (coriander).  Cover the pot and leave on low heat for about 12 minutes. Delicious fish biryani is ready!

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Published in: on February 3, 2011 at 5:16 am  Leave a Comment  
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