Savor the Delight of Restaurant-Style Fish Biryani: A Weekend Culinary Experience!

Sobha Varghese, known for her authentic Kerala recipes on her popular YouTube blog ‘Sobha’s Kitchenette’, shares her exquisite fish biryani recipe perfect for a weekend feast. Published on April 26, 2024, this recipe promises a delightful culinary experience with its fragrant spiced rice and flaky fish fillets.

Preparation Time: 30 minutes
Cooking Time: 35 minutes
Serves: 4 to 5

Ingredients:

For the Fish Marinade:

• 750 gms Fish fillets
• 1 ½ tsp Kashmiri red chilli powder
• ¾ tsp Black pepper powder
• ½ tsp Turmeric powder
• Salt, as required
• 2 tsp Ginger-garlic paste
• 2 tsp Lime juice
• 1 tsp Cooking oil
• 1 tbsp Water

For Boiling the Rice:

• 2 ½ cups Basmati rice
• 1 Bay leaf
• 4 Cloves
• 1 large Black cardamom
• 3 Cardamom pods
• 1 inch Cinnamon Stick
• 2 tsp Lime juice
• 2 tsp Cooking oil
• 1 tbsp Salt

For Frying Cashews and Onions:

• 2 tbsp Cooking oil
• 1 tbsp Ghee
• 10 Cashew nuts
• 1 Onion (sliced)

For Grinding:

• 10 Cashews

For Biryani Masala:

• 1 Bay leaf
• 2 Cardamoms
• 1 inch Cinnamon Stick
• 3 Onions (sliced)
• 2 tsp Ginger-garlic paste
• 1 tsp Kashmiri red chilli powder
• 1 ½ tsp Coriander powder
• ½ tsp Turmeric powder
• 3 to 4 Green chillies (pounded)
• 2 Tomatoes (chopped)
• 1 tsp Garam masala powder
• 1 tsp Black pepper powder
• ½ cup Coriander leaves
• ¼ cup Mint leaves
• 1 tsp Lime juice
• ¼ cup Warm milk
• A pinch of Saffron

Method:

1. Marinate the Fish: In a bowl, combine the marinade ingredients to form a paste. Coat the fish fillets and let them marinate for 30 minutes.
2. Prepare Saffron Milk: Soak a few strands of saffron in ¼ cup of warm milk and set aside.
3. Cook the Rice: In a pot, bring water to a boil with the ingredients listed under ‘To boil the rice’. Add the rice and cook until al dente (7-8 minutes). Drain and set aside, removing the whole spices if desired.
4. Fry Cashews and Onions: Heat 3 tablespoons of oil and 1 tablespoon of ghee in a pan. Fry the cashews until golden, then remove and set aside. In the same oil, deep-fry the sliced onion until golden and crispy. Remove and set aside.
5. Fry the Fish: Using the same pan, fry the marinated fish pieces in batches for about 3 minutes on each side. Remove and set aside.
6. Prepare the Masala: Heat 2 tablespoons of oil and 2 teaspoons of ghee in a pan. Add the bay leaf, cardamoms, and cinnamon stick. Sauté for a few seconds. Add the sliced onions and a pinch of salt, sautéing until they soften.
7. Add the ginger-garlic paste and sauté until the raw smell disappears. Incorporate the chilli powder, coriander powder, turmeric powder, and pounded green chillies, sautéing for a few seconds.
8. Add the chopped tomatoes, garam masala, and black pepper powder. Cook until the tomatoes soften. Add the chopped coriander and mint leaves, mixing well. Cover and cook on low heat until the oil separates from the masala.
9. Add the lime juice and adjust the salt. Stir in the ground cashew paste and cook for a few minutes. Spread the fried fish over the masala, cover, and cook on low heat for a minute.
10. Layer the Biryani: In a deep non-stick pan, spread half the fish and masala mixture as the bottom layer. Add a layer of cooked rice, sprinkle with salt, ghee, fried onions, coriander leaves, mint leaves, and saffron-infused milk. Repeat with the remaining fish and rice layers. Garnish with fried cashews.
11. Dum Cooking: Cover and heat the pan on low flame for 4-5 minutes. Your restaurant-style fish biryani is ready to be served!