Easy and Delicious Fish Biryani/ Salmon Fish Biryani

 

 

Fish Biryani (Updated picture)

Biryani is soul-satisfying and filling meal that everyone loves. Salmon Fish Biryani is an exotic dish and is finger-licking good. Fish Biryani is popular in India like chicken or mutton biryani, and each region has its unique flair and taste. For this biryani, coconut milk and Malabar spices add a unique Kerala touch. Biryani is a  classic combo of rice and meat topped with caramelized onions, nuts, cilantro, and mint. It tastes delicious and has a great aroma which fills the air making you very hungry! Biryani with fish is the perfect one-pot meal that you will be craving for weekends. You will love every bit of this soft, flaky fish with tangy masala and fluffy rice. Biryani takes time and effort, but fish biryani cuts the time and effort in half. Fish takes very little time to cook, and there is no compromise to taste.

Biryani is the most popular main dish in Indian social gatherings and feasting. I have made fish biryani several times for guests and friends, and they loved it. Do you love fish recipes? Then you will love this biryani. Fish and rice have an affinity for each other and are a comforting meal. This delicious fish biryani is a no-fuss, homey weekend meal. The fish masala is the most important in this recipe. It is best to fry the fish pieces before adding to the fish tomato yogurt masala. Earthy spices and ghee make the rice fragrant. The rice and fish masala is layered and topped with crispy onions and nuts. It is best when served with some spicy pickle and yogurt/ raita and salad. Bone-in fish steaks hold up well for biryani especially, Kingfish. But recently, I have fallen in love with Salmon fish biryani. It tastes delicious along with the aromatic biryani masala. This biryani can be made in a jiffy, and fish is healthy too. Do try this recipe, and let me know, how it turned out for you. Happy Cooking!

Fish Biryani is a complete meal in itself. It is a two-step process, rice and the fish masala are cooked separately. The layering and garnishes enhance the flavor and taste of the biryani. The masala consists of onion, tomato, and yogurt with a flavorful blend of earthy spices and herbs. You can use any rice like Basmathi rice or jeerakashala rice. Coconut milk adds more flavor to the rice, but it is optional. Do not discard the oil in which you fried the fish. Use the same pan to make the tomato masala.  You can also add chopped pineapple for flavor and surprising sweet bites. Saffron, ghee, nuts, and raisins add richness and taste. Fresh herbs like cilantro and mint add another layer of flavor.

Hear are the ingredients..

To marinate the fish
Salmon fish- 1 kg
Red chilly powder- 1 1/2 tsp
Turmeric - 1/2 tsp
salt -to taste
oil- 3 tsp
lemon juice- 2 tsp

For Rice
Basmathi rice-2 cups
Cinnamon - i stick
Cloves and cardamon- 3 each
Lemon juice- 1/2 lemon
Salt to taste
Ghee -1 tsp
Mint leaves- 4-5

For the Masala
Onion -3
Tomatoes - 2 small
Green chilies -5
Chopped ginger and garlic - 2 tsp
Pepper - 1/2 tsp
Yogurt- 1/2 cup
Coconut milk - 1/4 cup
Fennel seeds -1/2 tsp
Biryani masala - 1 tsp
(Cinnamon, Cardamon, Cloves, Nutmeg, Mace)
Mint -2 tsp
Coriander leaves - 3 tsp
lemon juice -1/2 tsp
salt to taste

Soak rice for half an hour, drain and set aside. Heat a heavy bottom pan and pour ghee into it. When hot, add the rice and stir it for some time on a low flame so that the oil coats the rice. Pour in 6 cups of water. Add in cloves, cinnamon, and cardamom( preferably tie it in a cheesecloth and put it into the boiling water), mint, and salt to taste. When the rice is 70% cooked, drain it and spread it on a plate for cooling.

Wash fish using salt and lemon juice. Marinate the fish with chili powder and turmeric, and salt and keep it for an hour. Fry it till it is slightly roasted( not like usual fish fry).

Fry Onions till they are crispy. Roast cashews and then add raisins. Keep this aside for garnish.

In the same pan, add a tbsp of ghee and add whole spices and fry on a low flame till aromatic. Add the sliced onions and saute till golden brown. Add the ginger-garlic paste and saute till the raw flavor disappears. Add tomato puree, and saute till the masala is cooked, and oil separates. Now add the masalas and chilies powder curd and coconut milk and allow the mixture to simmer. Carefully place the fish pieces and pour in the lemon juice cover, and simmer for around 5 minutes.

In a heavy bottom pan, layer half of the rice and sprinkle chopped coriander leaves and some fried onions, nuts, and raisins. Layer the fish pieces and the masala. Layer the rest of the rice on top of the fish masala. Garnish the top of the rice with chopped coriander leaves, fried nuts and raisins, and fried onions. Sprinkle pineapple essence, cardamom powder, and pour 1/2 lemon juice on top. You can add a bit of yellow color if you like. Cover tightly and set in in low flame for 10- 12 minutes for the biryani to steam and the flavors to develop. Serve warm with pappadam, pickle, and raita or yogurt. Enjoy!

You might also like

Kerala Beef Biryani
Eenthapazham Achar/Dates Pickle
Kerala Beef Vindaloo
Neychoru/ Malabar Ghee Rice
Arabian Bukhari Rice

Try it..

It is an easy recipe and onion raitha can be used as a good accompaniment.

Hope you will enjoy!!!