This is a traditional Emirati Biryani which is almost similar to the Indian Biryani. It is cooked either with fish, mutton or chicken. This is the former version. Machboos is also popular in other Middle Eastern countries, where they have their own way of preparing it. It is a very easy one-pot meal and a great party recipe too, that can be dished out at short notice. So check out the step by step pictorial recipe to prepare this Emirati delicacy.
I have used King Fish but it can be prepared with the popular Hamour fish too. The only difference is the use of Arabic spice mix / bzar spice and also the use of dried lime that gives a nice flavour to the biryani.
- 1-2 King Fish steak
- 1 cup basmati rice, soaked for 30 minutes.
- 3 tbsp. oil
- 1" cinnamon
- 2-3 green cardamoms
- 4-5 cloves
- 1 onion, chopped
- 1 tsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- 1+1 tsp. Arabic spice
- 1/2 tsp. cardamom powder
- 2 dry lime
- 2 green chilies
- salt to taste
- 2 tsp. ghee
- 1 tbsp. coriander leaves, chopped
- 2 tbsp. fried onion
Apply 1 tsp. of the Arabic spice and salt to taste to the fish steak and marinate for 10-15 minutes.
Heat 1 tbsp. oil in a pan and fry the fish till well done on both sides. Drain and keep aside.
Heat remaining oil and temper with cardamoms, cinnamon and cloves. Add the onion and sauté till it turns slightly brown.
Add all the dry spices and ginger-garlic paste mixed with some water. Sauté till the oil separates.
Add the soaked rice, green chilies and the dry lime. Mix everything well and sauté for 2 minutes.
Add 1 & 1/2 cups hot water and pressure cook for 2 whistles. Switch off the flame and let it cool down.
Add the ghee and fluff it up with a fork. Transfer to a serving plate and arrange the fried fish on top.
Garnish with coriander leaves and fried onion. Enjoy as it is or with some side dish.
Marinate fish with 1 tsp. Arabic spice & salt to taste for 10-15 min. Heat
1 tbsp. oil & fry fish till well done on both sides. Drain & keep aside.
Heat remaining oil & temper with cardamoms, cinnamon & cloves.
Add onion & sauté till it turns slightly brown.
Add all dry spices & ginger-garlic paste mixed with some water. Sauté
till oil separates.
Add soaked rice, green chilies & the dry lime. Mix well & sauté for 2 min.
Add 1 & 1/2 cups hot water & pressure cook for 2 whistles. Switch off
the flame and let it cool down.
Add the ghee and fluff it up with a fork.
Transfer to a serving plate & arrange fried fish on top. Garnish with
coriander leaves & fried onion. Enjoy as it is or with some side dish.
This is an authentic Bengali fish pulao where marinated Hilsa fish is steamed along with rice in a dum style. It can be termed as a one-pot meal. This unique method of cooking is absolutely delicious and you need to try it out to believe. So check out the step by step pictorial recipe to prepare this simple delicacy and a great lunch treat.
This yummy dish can be included in the menu of any in-house party where there are obviously a crowd of fish lovers. Traditionally, Gobindobhog (aromatic rice) is used but in case of unavailability Basmati rice can be substituted.
- 2-3 Hilsa fish pieces, cleaned
- salt to taste
- 1/2 tsp. turmeric powder
- 8-10 cashew nuts / 1 tbsp. poppy seeds
- 1 tsp. mustard seeds
- 4 green chilies, slit
- 1 tbsp. fresh grated coconut
- 1 tbsp. mustard oil
- 4 tbsp. coriander leaves
- 3/4 cup basmati rice
- banana leaf as required (opt)
- 1 tsp. coriander leaves + green chilies to garnish
Cook the rice till it is 70% done. Drain and keep aside. Soak the cashew nuts and mustard seeds for 30 minutes. Then grind along with 2 green chilies and coconut into a smooth paste.
Marinate the fish with the paste, salt, turmeric powder, 2 tbsp. coriander leaves and mustard oil for 30 minutes.
In a steel bowl, place a banana leaf and grease it with some mustard oil. Spread half of the cooked rice over it. Arrange the marinated fish over the rice and spread remaining of the rice.
Sprinkle the leftover marinade (if any) over the rice along with the remaining green chilies and coriander leaves. Cover with another banana leaf.
In a pressure cooker add some water at the bottom and place a stand. Place the container over the stand and cover with a lid.
Steam for 12-15 minutes and switch off the flame. Let it remain covered for 5 minutes. Serve, garnished with coriander leaves and green chilies.
Marinate fish with paste, salt, turmeric powder, 2 tbsp. coriander leaves &
mustard oil for 30 minutes.
In a steel bowl, place a banana leaf & grease with some mustard oil.
Spread half cooked rice over it. Arrange marinated fish over the rice.
Spread remaining rice. Sprinkle leftover marinade over rice along with the
remaining green chilies and coriander leaves.
Cover with another banana leaf. Steam for 12-15 min. & switch off flame.
Let it remain covered for 5 minutes.
Serve, garnished with coriander leaves and green chilies.
A must try recipe for all fish lovers, this Hilsa Fish Biryani is just out of this world. It is cooked in a rich yoghurt and coconut milk gravy and flavored with kewra water. It is a one-pot delicacy that is just perfect for any special occasion, festivals or dinner party. Serve it with some gravy, green chilies and lime wedges for a sumptuous Sunday menu. So check out the step by step pictorial recipe to prepare it.
Fish Curry -
- 3 pieces of Hilsa fish
- 2 tbsp. oil
- 2 tbsp. ghee
- 2 onions, sliced
- 1 tbsp. ginger-garlic paste
- 1 tsp. red chili powder
- 1/2 tsp. turmeric powder
- 1/2 tsp. cumin powder
- salt to taste
- 1/2 cup yogurt, beaten
- 2-3 green chilies
- 1 cup coconut milk
Biryani -
- 1 cup Basmati rice, soaked for 30 minutes
- 1-2 tbsp. ghee / oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 4-5 cloves
- 1-2 bay leaves
- 1 onion, sliced
Garnishing -
- 2 tbsp. fried onions
- 2 slit green chilies
- 1 tsp. kewra water
- 1 tsp. coriander leaves, chopped
- 1 tbsp. ghee
Marinate the fish with a pinch of salt, turmeric powder and red chili powder for 10 minutes.
For the curry - Heat oil and ghee in a pan and sauté the onion till light brown. Add the ginger-garlic paste and fry for a minute.
Now add all the dry spices and mix well Add the beaten curd and green chilies. Simmer for a minute. Add the coconut milk and simmer further for a minute.
Add the marinated fish pieces and cook, covered for 4-5 minutes. Switch off the flame and keep aside.
For the Biryani - Heat the ghee / oil in a separate pan and temper with the whole garam masala and bay leaves. Add the onion and sauté till light brown.
Add the soaked rice and stir fry for 1-2 minutes. Add 3-4 tbsp. of the gravy, salt and 1 & 1/2 -2 cups water and cook till the rice is done. (I pressure cooked for 2 whistles)
To assemble - Arrange the cooked rice in a pan and then arrange the cooked fish over it. Spread a little of the gravy, ghee, fried onions, slit green chilies, kewra water and coriander leaves.
Cover with a lid and cook in dum on a low flame for 5-10 minutes. Serve with the remaining gravy, few green chilies and lime wedges for a sumptuous meal.
Marinate fish with a pinch of salt, turmeric powder & red chili powder
for 10 minutes.
Heat oil and ghee in a pan & sauté the onion till light brown.
Add the ginger-garlic paste and fry for a minute.
Add all the dry spices and mix well.
Add the beaten curd & green chilies. Simmer for a minute.
Add the coconut milk and simmer further for a minute.
Add marinated fish pieces & cook, covered for 4-5 minutes. Switch off
flame and keep aside.
Heat ghee / oil in a separate pan & temper with whole garam masala
and bay leaves. Add the onion and sauté till light brown.
Add the soaked rice and stir fry for 1-2 minutes.
Add 3-4 tbsp. of the gravy,
salt and 1 & 1/2 -2 cups water and cook till the rice is done.
Arrange cooked rice in a pan & place cooked fish over it. Spread some
gravy, ghee, fried onions, green chilies, kewra water & coriander leaves.
Cover with a lid & cook in dum on a low flame for 5-10 min.
Serve with remaining gravy, few green chilies & lime wedges.
