I've never made fish Biriyani before and this is my first attempt. I found this much easier than other biriyanis since fish cooks really fast and takes little time. Here's how I made it.
Ingredients:
Fish Marinade:
Tilapia – 3 lbs
Yogurt –1/2 cup
Fish Biriyani Masala – 4 Tbsp
Chilli powder – 3 tsp
Lemon Juice – 2tsp
Turmeric powder – 1 tsp
Curry powder – 3 tsp
Coriander Powder – 3 tsp
Garam Masala – 1 tsp
Ginger garlic Paste – 1 Tbsp
For Biriyani:
Mint Leaves – ½ bunch
Cilantro, chopped - handful
Basmati Rice – 3 cups
Water – 4 ½ cups
Cloves - 4
Cinnamon – 4
Cardamon – 2
Star Anise – 2
Bay Leaves – 2
Onions – 2 large
Tomatoes – 1
Ginger garlic Paste – 1 Tbsp
Method:
- Marinate fish with all the ingredients from the marinade above for at least 30 minutes.
- Cook rice in the rice cooker with little oil, salt and half of all the spices above: 2 cloves, 2 cinnamons, 1 cardamom, 1 Anise, 1 Bayleaf
- In a large skillet, add oil and once it heats up, add all the remaining spices.
- Add the onions and fry until brown, add 1 tbsp of ginger garlic paste and sauté until the smell goes.
- Add tomatoes, mint leaves, cilantro and the marinated fish mixture and add heat it medium flame until the gravy thickens up and the fish is all cooked.
- Adjust salt and other spices to taste.
- Once rice is cooked, spread it in a large vessel and let it cool.
- Remove fish curry from flame and mix with rice without breaking the fish.