Fish biryani with basmati rice

A spicy fish and rice mix from the Indian subcontinent
Fish Biryani

Aromatic basmati rice blended with fish marinated in warm spices, topped with caramelised onions and coriander makes this fish biryani simply yum!

AuthorHungry PandaCategoryDifficultyAdvanced

A spicy fish and rice mix from the Indian subcontinent

Yields1 Serving
Prep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

Ingredients for the marinade
 1 tbsp ginger grated
 1 tbsp garlic pressed
 1 tbsp kashmiri red chilli powder
 1 tbsp ground coriander
 1 ½ tsp garam masala
 ½ tsp turmeric
 1 tbsp dried fenugreek leaves
 2 tsp sea salt
 10 mint leaves roughly chopped
 2 tbsp coriander chopped
 2 tbsp lemon juice
 ¼ cup plain yoghurt
Ingredients for the fish
 900 g halibut or mexia cut into 1 inch steaks
 1 large onion thinly sliced
 ¼ cup ghee divided
 1 cup chopped fresh dill leaves
 12 jalapeno sliced into 4 wedges (optional)
 1 ½ tsp sea salt
 2 cups water
 ¼ cup coriander chopped for garnish
 4 rice measuring cups basmati rice
Ingredients for the raita (optional)
 2 cups plain yoghurt
 1 red onion finely diced
 2 tomatoes diced
 ½ tsp sea salt
 1 tbsp coriander chopped

1

Make marinade by mixing ginger, garlic, red chilli powder, ground coriander, garam masala, turmeric, fenugreek leaves, salt, mint leaves, coriander, lemon juice and yoghurt.

2

Add fish and coat evenly with the marinade. Put aside in a fridge.

3

Saute 2 tbsp of ghee in a hot pan then add thinly sliced onions and cook stirring frequently for 10 mins or until the onions are caramelised. Take out half of the onion and keep aside for garnishing the biryani.

4

Add 2 tbsp of ghee to the pan with half of the caramelized onions already cooked. Add dill and mix well.

5

Add marinated fish, jalapeño (if using), 1½ tsp salt and water. Cook well and season to taste.

6

Cook your basmati rice by adding to rice cooker bowl then filling with water to the white rice level 4. Press ’WHITE RICE’ or ’LONG GRAIN’ function. Press ’START’.

7

When rice cooking is complete add the pan contents to the rice and stir well. Garnish with the remaining caramelised onions and coriander.

8

To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt and mix well. Garnish with coriander.

Ingredients

Ingredients for the marinade
 1 tbsp ginger grated
 1 tbsp garlic pressed
 1 tbsp kashmiri red chilli powder
 1 tbsp ground coriander
 1 ½ tsp garam masala
 ½ tsp turmeric
 1 tbsp dried fenugreek leaves
 2 tsp sea salt
 10 mint leaves roughly chopped
 2 tbsp coriander chopped
 2 tbsp lemon juice
 ¼ cup plain yoghurt
Ingredients for the fish
 900 g halibut or mexia cut into 1 inch steaks
 1 large onion thinly sliced
 ¼ cup ghee divided
 1 cup chopped fresh dill leaves
 12 jalapeno sliced into 4 wedges (optional)
 1 ½ tsp sea salt
 2 cups water
 ¼ cup coriander chopped for garnish
 4 rice measuring cups basmati rice
Ingredients for the raita (optional)
 2 cups plain yoghurt
 1 red onion finely diced
 2 tomatoes diced
 ½ tsp sea salt
 1 tbsp coriander chopped

Directions

1

Make marinade by mixing ginger, garlic, red chilli powder, ground coriander, garam masala, turmeric, fenugreek leaves, salt, mint leaves, coriander, lemon juice and yoghurt.

2

Add fish and coat evenly with the marinade. Put aside in a fridge.

3

Saute 2 tbsp of ghee in a hot pan then add thinly sliced onions and cook stirring frequently for 10 mins or until the onions are caramelised. Take out half of the onion and keep aside for garnishing the biryani.

4

Add 2 tbsp of ghee to the pan with half of the caramelized onions already cooked. Add dill and mix well.

5

Add marinated fish, jalapeño (if using), 1½ tsp salt and water. Cook well and season to taste.

6

Cook your basmati rice by adding to rice cooker bowl then filling with water to the white rice level 4. Press ’WHITE RICE’ or ’LONG GRAIN’ function. Press ’START’.

7

When rice cooking is complete add the pan contents to the rice and stir well. Garnish with the remaining caramelised onions and coriander.

8

To make the raita, whisk the yogurt in a medium bowl. Add onions, tomatoes, salt and mix well. Garnish with coriander.

Fish Biryani