It looks complicated, yet it’s very easy to follow. Just marinate the fish with the ready-mix spices, cook the rice and vegs, combine the two things together – a super fragrant fish biryani is born in your kitchen!
A Ready-Mix Biryani Spice is a Time Saver
This 50g pack of fish biryani spice mix, consists of 10 different kinds of spice:
Red chilli, paprika, turmeric, coriander, cardamom, ajwain, fenugreek, dried mango powder, black pepper, clove, garlic, and salt.
It costs less than €2. Given that I don’t eat biryani often, but I do wanna try sometimes, this kind of spice mix is really a time saver in the kitchen.
Which Fish is Good for Biryani?
Since I don’t know when I suddenly want to eat biryani, I like to keep some frozen white fishes in the freezer. This time, I used basa fillets. Basa is a member of the catfish family. Its flesh is thick and firm, so the shape can be held after cooking. So, I think it’s a good choice for biryani.
I Also Added Some Carrots and Peas
According to the spice mix package cooking instructions, the only vegetables being used are onion, garlic and coriander. But, wouldn’t it be too boring? So you’ll only be eating rice and fish? Then Curry Boy said, ‘Yes, traditionally it’s like that. You just eat a lot of onions, or you add some cucumbers and raita as a side, or add some nuts or dry fruits on top.’
So, you know me, I like to add more vegetables to any dishes. And as usual, my choice is carrots and peas. Colourful and less prep work.
Biryani can be Really Hot and Spicy!
Biryani is a South Indian food, and you know, South Indians are chilli lovers! The spice mix I bought was also quite spicy, I mean chilli-spicy. And the cooking instructions suggest adding 10-15 small chillies to cook, which I skipped the whole.
It turned out that I could barely eat and with a lot of yogurt! So, if you’re like me – chilli is not your best friend, you’d better have a taste before you add other chilli to it.
Ingredients
Serves 3
For the Fish
- 350 g frozen firm white fish, thawed
- ½ pack of biryani spice mix
- 2 tbsp lemon juice
- 2 cloves garlic, pasted
- 2 tbsp ghee/oil
- 1 medium onion, sliced
- 1 tsp coriander powder
- 120 g plain yogurt
For the Rice
- 300 g basmati rice
- 1 tbsp ghee/oil
- 1 tsp mustard seed
- 1 tsp cumin seed
- 2 bay leaf
- 2 carrots, grated
- 1 bowl of frozen peas
- 1 tsp salt
- water (rice 1:1 quantity)
- more lemon juice to finish
- fresh coriander leaves
Steps of Preparing the Fish
Steps of Preparing the Rice
Combine fish and rice together
How to Make Indian Fish Biryani at Home
- Marinate the fish first. Pat dry the fish, then rub with biryani spice mix evenly. Add the lemon juice and garlic paste, give the fish a nice massage. Let it marinate for 30 mins.
- Meanwhile, wash and rinse the basmati rice, then soak for 30 mins.
- Continue with the rice. Heat 1 tbsp oil in a big pot, fry the mustard seeds, cumin seeds and bay leaf until fragrant. Add the carrots and peas, stir-fry a bit, then add the soaked rice, salt and water into the pot. Give it a mix, put the lid on, and cook at medium-low heat for about 10 mins.
- Start cooking the fish. Heat 2 tbsp of oil in another pan, then fry the onions until translucent. Add the coriander powder and stir-fry a bit, then add the fish. Cook the fish till 60-70% done. Flip to another side and stir in the yogurt, spread evenly. Continue to cook the fish until it’s opaque and completely cooked through.
- Back to the rice. Fluff the rice and take out half on a plate, place the fish on top of the rice, then cover with the remaining rice. Again, put the lid on, cook until the rice is done, about 10 mins.
- After plating, add some coriander and squeeze in fresh lemon juice. Serve immediately.
More Easy Spicy Recipes
- Chickpea Curry (Chana Masala, NO coconut milk)
- Afghan Slow Cooked Spinach Recipe
- Indonesian Satay Without Coconut Milk (Happy Pear’s Recipe)
- 【Vegan】 Easy Moong Dal with Garlic Tadka
