Featured post

Sunday, 26 June 2016

Fish Biryani - Bengali Style


          There are many posts in my blog on Fish. So now comes in a Biryani form. Simple and delicious, I added some potatoes in it in a true Bengali style and with minimum of spices. So it can be had guilt free with some raita. Please check for a step by step method with pictures to prepare it.










  • 5-6 pieces of Rohu fish
  • 1-2 potatoes, boiled & cubed
  • 1 1/2 cups rice, soaked in water for 30 minutes
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 1-2 bay leaves
  • 5-6 cloves
  • 3 tbsp. oil
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. tomato paste / 1 tomato, chopped
  • 1/2 tsp. turmeric powder
  • 1 tbsp. red chili powder
  • 1 tbsp. roasted coriander-cumin powder
  • 1 tsp. garam masala powder
  • handful of coriander & mint leaves, chopped
  • 1/2 cup fried onions
  • 4-5 fresh red / green chilies, slit
  • 1 tsp. rose / kewra water
  • 2- 3 tbsp. ghee
  • pinch of saffron soaked in 1/2 cup milk
  • 1 tsp. lime juice








          Marinate the fish and the potatoes separately with a pinch of salt and turmeric powder for 10 minutes. 

          To prepare the rice - Bring sufficient water to boil along with salt, bay leaves, cinnamon, cardamoms and cloves. Add the rice and simmer till it is almost done (al dente). Drain and keep aside.
           
          Heat oil in a pan and fry the fish pieces on both sides till golden in colour. Drain and keep aside.

          In the same oil, fry the potatoes till light golden in colour. Drain and keep aside. In the same oil saute the onion till light brown.

          Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Fry on a medium flame till the oil separates.

          Add 1 cup water and bring it to a boil. Gently drop in the fish and cover. Simmer by carefully flipping it over halfway and till the gravy is reduced. When done, carefully remove the fish pieces and keep them separately.

          To assemble - In a heavy bottomed broad pan add 1 tsp. oil and sprinkle some water. (This will prevent the Biryani from sticking at  the bottom). Layer half of the rice first.

          Then add the gravy, fried potatoes, half of the mint-coriander leaves, half of the slit chilies and half of the fried onion. Spread the remaining rice over it, followed by the fish pieces, remaining mint-coriander leaves, chilies and fried onion.

          Drizzle the saffron milk, ghee and rose water. Cover and cook on dum for 10-12 minutes by placing the pan on a heated tawa / griddle. When done, garnish with coriander leaves and a dash of lime. Serve with raita.




Note- 
If preferred you can always increase the amount of gravy and ghee in the recipe.





                        Marinate the fish and the potatoes separately with a pinch of salt 
                        and turmeric powder for 10 minutes. 



                       Bring sufficient water to boil along with salt, bay leaves, cinnamon,
                       cardamoms and cloves.



                               Add the rice and simmer till it is almost done (al dente). 




                                Drain and keep aside.



                        Heat oil in a pan and fry the fish pieces on both sides till golden in 
                        colour. Drain and keep aside.



                         In the same oil, fry the potatoes till light golden in colour. Drain 
                         and keep aside. 



                                In the same oil saute the onion till light brown.



                        Now add the ginger-garlic paste, tomato paste and all the dry spices
                        mixed with a little water. Fry on a medium flame till the oil separates.



                        Add 1 cup water and bring it to a boil. Gently drop in the fish and 
                        cover. 



                        Simmer by carefully flipping it over halfway and till the gravy is 
                        reduced. When done, carefully remove the fish pieces and keep them
                        separately.



                        Layer half of the rice followed by the gravy, fried potatoes, half 
                       of the mint-coriander leaves, half of the chilies and half of the fried 
                       onion. 



                        Spread the remaining rice over it, followed by the fish pieces, 
                        remaining chilies, mint-coriander leaves and fried onion.



                        Drizzle the saffron milk, ghee and rose water. Cover and cook on 
                        dum for 10-12 minutes by placing the pan on a heated tawa / griddle. 



                      When done, garnish with coriander leaves and a dash of lime. Serve 
                      with raita.








Related Posts Plugin for WordPress, Blogger...