Biryani

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Fish Biryani recipe

Fish (machli) Biryani

 

Fish Biryani Recipe
Serves 8
Mutton is the most common meat used in biryani recipes, although beef, chicken but what about fish biryani? Hello seafood lovers, this recipe is for you, fish biryani is lesser known than the others but more delicious with its unique taste and flavour, try it you will love it.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
273 calories
15 g
72 g
13 g
26 g
2 g
244 g
366 g
6 g
0 g
10 g
Nutrition Facts
Serving Size
244g
Servings
8
Amount Per Serving
Calories 273
Calories from Fat 114
% Daily Value *
Total Fat 13g
20%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 72mg
24%
Sodium 366mg
15%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
13%
Sugars 6g
Protein 26g
Vitamin A
23%
Vitamin C
259%
Calcium
7%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Rice Basmati, washed and soaked for 30 minutes
  2. 750 g boneless fish fillets
  3. 2 large onions finely sliced
  4. Bunch of fresh dill
  5. Handful coriander leaves, chopped
  6. 2 tbsp garlic minced
  7. 1 cup natural yoghurt
  8. 10 whole green chillies slit vertically
  9. 2 lemons juice
  10. 3 tbsp of oil
  11. Fried onion for garnishing
Masala (spice)
  1. 1 tsp Salt
  2. 1 tbsp red chilli
  3. 1 tbsp coriander
  4. 1 tsp Garlic powder
  5. 1 tsp dried mango powder
  6. 1 tsp paprika
  7. 1 tsp turmeric
  8. 1 tsp green cardamom
  9. 1 tbsp fenugreek leaves (Methi)
  10. 1 tsp black pepper
  11. 1 ½ tsp carom (Ajwain) crushed
  12. ½ tsp clove powder
Instructions
  1. In a large bowl mix all the spice, lemon juice and garlic marinate the fish (I used tilapia fish fillet for this recipe) and set aside for at least 15 minutes.
  2. Heat the oil over medium-high heat, add the onion slices and fry for 5 minutes, add the marinated fish, chillies and fry until oil separates from the masala, add in yogurt and stir for 2 mins gently and carefully to keep fillets from breaking apart, sprinkle over the chopped coriander, cover and cook until tender.
  3. In another cooking pan, pour in one tablespoon of oil and fry Dill for about 1 minute add water and salt, bring to boil and add the soaked rice, cook until is 85% done then drain.
  4. Transfer the fish to another plate, and add half the rice into the masala and evenly add the fish over it, then spread the second layer of rice, pour the fried onion all over cover and cook on low-heat until rice is ready.
  5. Serve hot and garnish with some fresh Dill and fried onion.
Notes
  1. Fish fillets are fragile and tend so avoid over stirring.
  2. Boneless fish is preferable
  3. You can use any fish of your choice I used Tilapia fillet
beta
calories
273
fat
13g
protein
26g
carbs
15g
more
Merjana https://www.merjana.com/
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Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
697 calories
80 g
99 g
25 g
36 g
8 g
266 g
154 g
3 g
0 g
16 g
Nutrition Facts
Serving Size
266g
Servings
6
Amount Per Serving
Calories 697
Calories from Fat 225
% Daily Value *
Total Fat 25g
39%
Saturated Fat 8g
38%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 99mg
33%
Sodium 154mg
6%
Total Carbohydrates 80g
27%
Dietary Fiber 5g
21%
Sugars 3g
Protein 36g
Vitamin A
17%
Vitamin C
78%
Calcium
7%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 whole chicken cut into pieces
  2. 1 cup of yoghurt
  3. 1 fresh squeezed lemon juice
  4. 2 tablespoon olive oil
  5. 2 green chillies chopped
  6. 2 tablespoon garlic ginger paste
  7. Handful of fresh mint chopped
  8. Handful of fresh coriander chopped
  9. 1 cup fried onion
  10. 3 cups basmati rice
  11. 1 teaspoon caraway seeds
  12. 3 bay leaves
  13. Salt to taste
  14. Pinch of saffron
  15. 2 tablespoon Ghee
Biryani masala
  1. 1 teaspoon red chilli powder
  2. 1 teaspoon coriander powder
  3. 1 teaspoon cumin seeds
  4. 1 teaspoon black peppercorn
  5. 1 teaspoon green cardamom powder
  6. ½ teaspoon turmeric
  7. 3 pieces of mace
  8. 4 black cardamom
  9. 2 cinnamon sticks
  10. 3 bay leaves
  11. Salt to taste
Instructions
  1. Wash rice and soak it for 30 mins at least (this makes the grain as long as possible)
  2. In a large bowl add the chicken pieces, olive oil, lemon juice, green chillies, garlic ginger paste, half of chopped mint, half of chopped coriander, biryani masala and yoghurt, mix well to coat with marinade, cover the bowl with cling film and set aside.
  3. Bring water to boil in sauce pot pour in ghee, and add bay leaves, caraway seed, and salt, add rice and cook until it's 70-80% done
  4. Heat another large pot over medium-heat, add chicken and add half of semi-cooked rice spread chopped coriander, chopped mint and fried onion over and cover with the rest of the rice, add saffron on top and cover with lid tightly and put over medium high heat for 20-30 mins or until aromatic.
  5. Garnish with remaining of fried onion and serve with Raita.
Notes
  1. For best result coat the chicken with the marinade, cover and refrigerate for whole night or at least 2 hours
beta
calories
697
fat
25g
protein
36g
carbs
80g
more
Merjana https://www.merjana.com/
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