Fish is probably my favorite protein and this Fish Biryani recipe is one of a kind. It is easy to make, extremely flavorful and even those who do normally enjoy fish will LOVE this meal and request second helpings. It just shattered my belief that fish biryani cannot compete with the taste of other biryani’s. So here I am sharing a simple and delicious fish biryani recipe which has unique taste. Makes a complete and nutritious meal. Perfect for seafood lovers. Check it out the Fish Biryani recipe here!!
[one_fourth]Prep Time: 30 minutes[/one_fourth] [one_fourth]Cook Time: 40 minutes[/one_fourth] [one_fourth]Servings: 4 [/one_fourth] [one_fourth_last]Difficulty Level: Easy[/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 1 pound fish fillets, halibut or cod
- 3 cups hot half-cooked rice
- 1 large tomato, peeled and thinly sliced
- 3/4 cup yogurt
- 2 cloves garlic, crushed
- 3 tablespoons melted butter
- 1-1/2 teaspoon salt
- 1 teaspoon grated ginger
- 2 teaspoon chopped mint leaves
- 2 teaspoon coriander powder
- a pinch of ground cinnamon
- a pinch of ground cloves
- a pinch of ground cardamom
[/tab] [tab]Yield: 4 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a small bowl, mix together the yogurt, ginger garlic, salt, coriander powder, mint leaves, cinnamon powder, cloves, and cardamom powder.
Pour yogurt mixture over the fish fillets. Spread evenly. Cover and set aside for 1 hour to marinate.
Lightly grease a heavy casserole dish and alternate layers of rice, fish and tomato, ending with a layer of rice.
Sprinkle on melted butter.
Cover tightly and seal casserole edges with aluminum foil.
Place in a 300° oven for 35 to 40 minutes. Remove from the oven. Fish Biryani is ready to serve.
- Serve with salad and zeera yogurt.
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