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Fish Biryani
फिश बिरयानी

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Contributed by:
Nirmala Shrivastava
Nirmala Shrivastava, Advocate
Patna

Fish Biryani

Ingredients

Fish - 500 gm
Rice - 500 gm
Onion - 3 (large size, sliced)
Ginger - 4 cm piece
Garlic - 1 pod
Green Chillies - 6
Pudina Patta - 1/2 bunch (chopped)
Dhaniya Patta - 1 bunch (chopped)
Garam Masala Powder - 3 tsp
Dhaniya Powder - 2 tbsp
Red Chilli Powder - 1 tsp
Haldi Powder - 1 tsp
Saffron - 1 pinch mixed in 1 tbsp rose-water
Poppy Seeds (Posto) - 1.5 tsp (ground to fine paste)
Curd (dahi) - 1 cup
Ghee - 4 tbsp
Oil to fry - as required
Salt to Taste

Method of Preparation

1. Grind together ginger, garlic and green chillies to paste. Keep aside.
2. Beat curd and posto paste together. Keep aside.
3. Clean, wash and soak rice in water. Keep aside.
4. Clean, wash and cut fish into 2 cm thick slices.
5. Apply haldi powder, half red chilli powder and salt to fish. Allow to marinate
    for 30 mts.
6. Heat oil in a Kedahi and fry fish till brown. Keep aside.
7. Heat a little ghee. Add half the sliced onion and saute.
8. Add ginger-garlic-chilli paste and fry for a while.
9. Add dhaniya powder, red chilli powder and salt.
10. Add curd mixture with little water and allow to simmer for some time.
11. Add fried fish. Add dhaniya patta, pudina patta, lime juice and garam masala
      powder.
12. Simmer on low heat stirring occasionally till gravy thickens. Keep aside.
13. Heat the remaining ghee and fry the remaining onion till golden brown.
14. Add soaked rice and fry for 5 mts. Add a little salt.
15. Cook rice with adequate water till done and water is completely absorbed.
16. Remove from fire and transfer half of the rice to an oiled pan.
17. Sprinkle garam masala powder, saffron mixture and some fried onion.
18. Spread the fish with masala over the rice evenly.
19. Spread the remaining half of the rice over the fish mixture.
20. Again sprinkle garam masala powder, saffron mixture and fried onion.
21. Cover the pan with a tight lid and cook on low heat for 5 to 7 mts.
22. Garnish with fried onion and serve hot.

Notes & Tips