boneless fish biryani

The blend of spices, soft fish, and fluffy rice makes a dish that&#039;s both yummy and perfect for any occasion, be it special or just a regular day. Try it out and enjoy a flavorful meal that&#039;ll make you love fish biryani.

Fish Biryani Recipe | Boneless Fish Biryani

fish

Sella basmati rice

onion

tomatoes (, 1 addtional sliced tomato

full-fat plain yogurt

green chilies (, slit lengthwise)

coriander leaves

mint leaves

ginger-garlic paste

4-5 Saffron strands (, soaked in 3 tablespoons warm water)

oil for cooking (, take more if needed)

lemon

water

cumin seeds

coriander seeds

green cardamom pods

fennel seeds

black cardamom pod

black peppercorns

cloves

cinnamon stick

kashmiri red chili powder (, adjust to your spice preference)

turmeric powder

Salt,

Dry roast cumin seeds, coriander seeds, cinnamon stick, cloves, green cardamom pods, black cardamom pod, fennel seeds, black peppercorns, in a pan until fragrant. Allow it to cool.

Grind the cooled roasted spices into a fine powder using a spice grinder. Mix in Kashmiri chili powder, turmeric powder, and salt. Adjust seasoning to taste. This spice blend is now ready to be used for marinating the fish for biryani.

Fish Biryani Masala

Mix the fish pieces with yogurt, Biryani spice blend, half of the chopped mint and cilantro leaves. Let it marinate for 30 minutes.

Marinate the fish

In a large pot, bring 6 cups water to a boil along with some salt. Add the soaked rice and cook until it&#39;s 70% done. It takes about 6-8 minutes on medium-high heat. Drain the water and set the rice aside.

Parboil the rice

In a separate pan, heat oil and fry the sliced onions until golden brown. Remove half for later use and leave the rest in the pan.

Fry the onions

In the same pan with the fried onions, add ginger garlic paste. Sautee for about a minute on medium heat. Add chopped tomatoes and green chilies. Cook until tomatoes soften.

Add marinated fish and let it cook for a few minutes on each side until it&#39;s cooked. Transfer the fish gently to a plate from the curry and set it aside. If the curry is too runny, cook on medium heat until slightly thicker consistency.

Cook the fish curry

In a heavy-bottomed pot, start layering. Begin with a thin layer of rice, then add some cooked curry, half fish pieces, fried onions, remaining chopped coriander and mint leaves, and a few saffron-infused water drops. Repeat the layer.

Top the layer with slices of tomatoes and lemon. Drizzle one to two tablespoons of ghee if your heart desires. Seal the pot with a tight lid or aluminum foil.

Layering

Heat a large Cast Iron Skillet or Tava on medium heat. Place the pot on Tava or Skillet to diffuse the heat. Turn the heat down to low. Steam(Dum) on low heat for 20 minutes. Remove the pot from the heat and let it rest for 5 minutes.

To Bake in the oven (Dum), layer curry, fish, and rice in an oven-safe pot like a Dutch oven or disposable aluminum tray. Cover the pot and Bake the Biryani at 365 F for 25 minutes.

To serve, gently slide the spatula on one side of the pot and gently bring the rice and fish to the top. Remove the biryani gently on a platter. Serve hot with Raita (yogurt sauce) or salad.

Cover and cook

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Fish Biryani Recipe | Boneless Fish...

Top 1 boneless fish biryani recipes from across the web

The most viewed boneless fish biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fish Biryani Recipe | Boneless Fish...

The most viewed boneless fish biryani recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine