One-pot Fish Biryani with flavorful long-grain basmati rice cooked with perfectly spiced swordfish marinated in warm spices, topped with caramelized onions, mint, saffron, rosewater, and some ghee.
For fish, I used swordfish you could use any meaty fish like halibut, salmon, or tuna.
The firm white fish steak will work better without overcooking or breaking apart in the biryani.
Prep time: 30 mins
Cooking time: 30 mins
Serving: 4 to 6
750 grams of boneless swordfish cut into 1-inch cubes
2 cups Basmati rice washed and soaked in water for 20 mins after that drain the excess water.
1 large onion (2 cups) thinly sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
2 teaspoons Kashmiri red chili powder
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon garam masala powder
1 teaspoon turmeric powder
1 tablespoon biryani masala powder (Store-bought)
2 teaspoons salt
1 teaspoon ground black pepper
15 mint leaves chopped
1 large onion chopped
5 green chilis slit
2 tablespoons cilantro leaves chopped
1 tablespoon lemon juice
¼ cup plain yogurt
1/2 cup fried crispy golden onion (birista)
¼ cup ghee
pinch of saffron soaked in 2 tablespoons of warm milk
1 teaspoon kewra water
1 teaspoon rose water
3 to 4 boiled eggs for garnish
Some whole spices for
3 Bay leaves
1 teaspoon cumin seeds
2-inch cinnamon stick
1 large black cardamom
6 small cardamom pods
2 dried red chilis
Make the marinade: In a large bowl, add red chili powder, turmeric powder, salt, black pepper, lemon juice, and yogurt and mix with fish.
Evenly coat each side of the fish with the marinade. Keep it in the refrigerator for at least 30 mins while preparing the other thing.
Add 2 tablespoons of ghee to a deep saute pan and put it on medium-high heat.
When ghee melts, add whole spices and let it crackle.
Add chopped onions and saute until golden brown.
Next, add, ginger paste, garlic paste, and chopped tomato to it.
Then add cumin powder, coriander powder, and biryani masala to it and mix well.
After a few minutes, add chopped cilantro and the chilis and cook for a minute.
Then add the marinated fish and cook for a minute.
Next, add rice and 3 cups of water.
Next, add garam masala powder and mix well.
Put the heat the low and cover the pan with a lid. Cook for 20 minutes or until the rice is done.
Then, on the top layer, add the kewra water, rose water, saffron milk, mint leaves, fried onion (Birista), and little dollops of ghee.
Cook another 15 minutes on very very low heat.
Garnish the yummy fish biryani with boiled eggs and fresh mint leaves.