Fish Biryani

  1. 225gms / 1/2lb boneless fish pieces
  2. 2 cups basmati rice (pre-soaked)
  3. 1tbsp curd / plain yogurt
  4. 1tsp mango powder
  5. 1tsp garam masala powder
  6. 1tsp red chili powder
  7. Salt to taste
  8. Ghee as required
  9. 1 medium onion (chopped)
  10. 2 cloves garlic (chopped)
  11. 8 whole green cardamoms (big elaichi)
  12. 1 brown cardamom (small elaichi)
  13. 2 pieces of cinnamon stick
  14. 1tsp white cumin seeds
  15. 2tbsp tomato puree
  16. 21/2 cups water
  17. Disslove1/2 tsp saffron strands in 1tbsp warm water.
Preparation Method: 
  1. Make a paste with the yogurt, mango powder, garam masala, half of the chili powder and salt to taste.Smear it over fish pieces. keep aside for 10 minutes.
  2. Heat 1 tbsp ghee in a deep sauce-pan and fry onions and garlic till golden. Add rice, cardamoms, cinnamon, cumin, tomato puree and water. Cook over moderate heat for about 10 minutes until the water is absorbed.
  3. Meanwhile, heat 1 tbsp ghee in a pan and fry fish until lightly browned. Stir the fried fish pieces into the rice and cook over a low heat and sprinkle saffron mixture.
  4. Cover and cook for another 5 minutes.
  5. Serve hot with curd chutney(raita)
Chef's Name: 
Rehana Khambaty