Irani Fish Biryani
ईरानी बिरयानी
With the Irani Fish Biryani, surprise yourself or your family with yet another biryani dish- bringing the best of both worlds. This fish fillet dish is immensely popular in Persian cultures and certain parts of Iran and Pakistan. This forms an imprtant part of Mughlai cuisines too. This Irani Fish recipe is not much different from other Biryani recipes. The addition of kewra and deep-fry of fish make it a unique recipe which ought to be tried by every foodie
Cuisine
Indian
Serves
4
Spicemeter
4.5/5
Veggies
Ingredients
AR's Fish Masala
3 nos.
AR's Haldi Powder
2 tbsp
Corn Flour
2 tbsp
Ginger-Garlic Paste
2 tbsp
Salt
To taste
AR's Biryani Masala
2 tbsp
AR's Garam Masala
Garnishing
Cumin (Jeera)
2 tbsp
Coriander
Garnishing
Cashew
Garnishing
Step 1
Marinate the Fish & Soak the Rice
- Marinate fish cubes with salt, pepper, garam masala,& haldi powder
- Add corn flour and egg to the marinade
- Leave this in the fridge or a cool place for a while
- Simultaneously soak 2 cups Rice in water
- Also soak a few threads saffron in water if available
- Once marinated, deep fry the fish in Oil
Making the Biryani
- Melt ghee in a pot / pan
- Add Biryani Masala, chopped onion, ginger-garlic paste
- Saute for a while and add chopped tomato, coriander & yogurt
- Add water & let it boil twice. Then add rice
- When rice is nearly done, cover it tight & simmer for 20 mins
Step 2
Making the Fish Gravy
- Heat 2-3 tbsp oil in a pan and add cumin seeds (jeera)
- Add diced capsicum & onion. Saute for a full minute
- Add tomato puree, ginger-garlic paste & Fish Masala
- Cook till the oil separates
- Add the fried fish to gravy
Garnishing
- Sprinkle rice with couple of drops of kewra
- In the bottom layer of a big pot, let there be fish gravy
- Add a layer of Rice and then another layer of gravy
- Repeat till the pot fills up with such layers
- Turn the pot upside down, it should look like a cake!
- Garnish with fresh coriander leaves, cashews & fried onion