Fish biryani (fish tahari /fish pulao)

• Servings: 2
• Marination time: 10 minutes.
• Preparation time: 20 minutes.
• Frying time: 10 minutes.
• cooking time: 20 minutes.
• Total time: 60 minutes.

Biryani is all time favorite traditional recipes and cooked in all over India especially in south India. It is one pot meal of rice lovers. Fish biryani is very delectable dish; always use bigger chunks of pieces as they are cooked very fast .you can use any types of fish, but preferably using the fish with single bone or boneless. This recipe is very delicious and nutritious.

Fish is rich in protein, iron, Zinc, iodine, potassium calcium etc…Fish protein is one of the best proteins. It is very high in calcium, phosphorus and vitamin B6, a brain booster; have fish thrice in a week, it does not matter whether it is river fish or sea fish.

Ingredients:

• Basmati rice: 1 cup (150-200 gm)
• Fish: 4 pieces (150-200 gm)
• Refined oil/cooking oil l: 5 tablespoon
• Curd: ½ cup
• Onion: 50 gm
• Cumin seed: 1 teaspoon.
• Salt: 1 teaspoon
• Water: 2 cup
• Ginger: 2 inch piece
• Garlic: 3-4 flakes
• Green chilli: 4 no.
•  Potato: 2 no. (Medium size)
• Tomato: 1 no. (Medium size)
• Cabbage: 1 bowl (chopped)
• Lemon: 1 no.
• Whole Garam masala:
• Clove: 3 no.
• Cinnamon: 2 inch stick
• Green cardamom: 2 no.
• Black cardamom: 1 no.
• Mace: 2 inch piece

Preparation:

1. Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes. Again wash the fish drain out all the water.
2. Take a bowl; put Garlic paste, salt, turmeric powder, mix well and make paste. Rub the paste on the fish. Keep aside.
3. Clean and wash rice. Keep aside in a sieve.
4. Slit the green chilli, keep aside.
5. Chop the potato, onion, tomato, cabbage, ginger and garlic. Keep aside.
6. Make paste of ginger, garlic and green chilli, keep aside.
7. Fry the fish, keep aside.

Method:

1. Heat 3 tablespoon of oil in a fry pan.
2. Add cumin, whole Garam masala and green chilli, sputter for few seconds, add chopped onion; fry it in high flame till it gets transparent.
3. Add potato, cabbage and tomato, in sequence, frying after 2 minutes each.
4. Add ginger, turmeric powder, chilli powder, coriander powder and salt, fry for couple of minutes, and add curd, reduce the flame to lower, cook till vegetables are 80% done.
5. Add washed rice and fry for 3-5 minutes.
6. The moment some of rice begins to change colour, add hot water, Place on high flame, when it starts to boil, add fried fish in it.
7. Reduce the flame and cover the pot, cook it till rice is done.
8. Put off the flame, Allow to cool for about 5-6 minutes, after cooling, stir lightly with the help of fork, and add lemon juice and green coriander leaves.
9. Serve Fish biryani (fish tahari /fish pulao) in a rice plate and decorate with left over green coriander leaves.
10. Mouth watering Fish biryani (fish tahari /fish pulao) is ready to serve with Cucumber Raita.

Fish biryani (fish tahari /fish pulao) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.