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FISH BIRYANI | FISH TIKKA BIRYANI | FISH BIRYANI RECIPE

Fish Biryani | Fish Tikka Biryani | Fish Biryani Recipe | How To Make Fish Biryani | Fish Dum Biryani | Masala Fish Biryani | Hyderabadi Fish Dum Biryani | Boneless Fish Biryani | Fish Biryani Restaurant Style Ingredients for Fish Biryani: (Tsp-Teaspoon; Tbsp-Tablespoon) - Boneless fish fillets/tikkas- 500-600 gms (Basa, King Fish, Haddock or Catfish) - Basmati Rice- 500 gms Marinate Fish Fillets with: - Red Chilli Powder- 1 tsp - Coriander Powder- 1.5 tsp - Cumin Powder- 3/4 tsp - Kashmiri Chilli Powder- 1 tsp - Salt- 1 tsp - Ginger Garlic paste- 2 tsp - Lemon Juice- 2 tsp - Oil- 3 tsp Onion- Chilli Paste: - Onion, cubed- 1/2 a small onion(25 gms) - Ginger chopped- 1” piece (13 gms) - Garlic cloves- 5 (7 gms) - Green Chillies- 2 (6 gms) For the Gravy: - Onion, sliced- 2 medium (150 gms) - Onion Chilli paste made earlier - Tomato chopped- 1 medium (75 gms) - Tomato purée (readymade) - 4 tbsp - Coriander leaves, chopped -3-4 tbsp - Mint leaves- 3 tbsp - Green Chillies, slit- 3 - Oil- 3 tbsp - Spice Powders for gravy: - Turmeric Powder- 1/4 tsp - Kashmiri Chilli Powder- 2 tsp - Biryani Masala- 4 tsp - Fennel Powder- 1 tsp - Salt- 1/2 tsp For cooking the Rice: - Basmati Rice- 500 gms - Whole spices: - Green Cardamom-4 - Cloves- 4 - Cinnamon-2 - Shahjeera- 1/2 tsp - Water- 1.5 litres - Ghee- 2 tsp - Salt- 1.5 tbsp For the Biryani: - Basmati Rice- 500 gms - Birista( fried onions) by frying 1 medium onion sliced (around 3 tbsp) - Saffron Milk - 10-12 saffron strands soaked in warm milk - Ghee (melted) - 3 tsp + 2 tsp ( for brushing on the base of the pan) - Rose water - 1.5- 2 tbsp Preparation: - Marinate the fish pieces with items specified and mix well to coat the fish pieces with the masala. Set aside for 15-20 mins. - Take 1/2 cup of warm milk & soak 12-15 saffron strands. - Slice 3 medium onions (75 gms each) & fry 1/3 of it in oil till golden (Birista) - To prepare the Onion-Chilli Paste, peel and cut all the ingredients and blend into a paste. You can add 1 tbsp water while blending if required. - Chop one red tomato and the coriander leaves, slit the green chillies and take out the mint leaves. - Wash and soak the basmati rice for 30 mins before cooking. Process: Frying the fish pieces/tikkas- - To fry the fish pieces, heat oil in a pan and add them side by side. Fry on medium heat for 2-3 mins till browned & then flip. Repeat the same on the other side. - Repeat the entire process for the balance fish pieces. Set aside. Also strain and keep any oil that is left after frying the fish pieces. To make the gravy- - To make the gravy, heat 3 tbsp fresh oil in another pan and add the sliced onions. Fry on medium heat for 10-12 mins till light golden. - Now add the blended onion-chilli paste, give a mix and fry on medium heat for 2-3 mins. - Add the chopped tomatoes & salt and fry on medium heat for 3-4 mins till the tomatoes are soft. - Now add the spice powders, tomato purée and 1/2 tsp salt. Also add 100 ml water, give a mix and cook on low heat for 2-3 mins. You can add 1-2 tbsp of the oil that was left off after frying the fish pieces for added taste and flavor. - Add the chopped coriander leaves, mint leaves and slit green chillies, give a mix add 100 ml water. - Cook on low heat for 1-2 mins till you have the desired consistency. - Switch off the heat and set aside the gravy. To cook the Rice & assemble the Biryani: (You will need 2 pots, one for boiling the rice and another heavy bottom pan for layering the rice, gravy & fish pieces to make the Biryani) - Wash & soak the Basmati Rice for 30 minutes - Boil 1.5 litres water in a pan on high flame. - Add all the whole spices , 2 tsp ghee and 1.5 tbsp salt - Stir it well to dissolve the salt completely. The water must be very salty. - Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times. - At the same time take a heavy bottom pot (in which the Biryani will be made) and brush with 2 tsp ghee on the base of the pot. - After 6 mins (while the rice is cooking on high heat) take out half the rice with a strainer and arrange it in the heavy bottom pan. Switch off heat for the pan in which rice was being cooked. - Now spread the gravy cooked earlier, uniformly on the rice as shown in the video. - Arrange the fried fish pieces side by side on top of the gravy. - Now strain the water from the balance cooked rice and spread on top of the fried fish pieces. - Add the melted ghee, rose water and the saffron milk on top of the rice. - Lastly add the fried onions (birista). - Now close the lid and cook on low heat for 8-9 mins. - Switch off heat and allow to rest for 20 mins before giving a gentle mix and serve. #fishbiryani #fishtikkabiryani #fishdumbiryani #fishbiryanirecipe #fishrecipe #spiceeats #spiceeatsrecipes #spiceeatsfishbiryani #spiceeatsfish