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Iranian Fish Biryani

Jun-06-2018
Rekha Unni
65 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Iranian Fish Biryani RECIPE

Delicious fish biryani with flavours of saffron, rose water and kewra. Perfect for any festivals or occasion

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Middle Eastern
  • Stir fry
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 5

  1. 200-250 g Fish fillet
  2. For Marination
  3. 1 tsp pepper
  4. 1/2 tsp turmeric
  5. 1/2 TSP red chilli powder
  6. Salt to taste
  7. 1/2 tbsp garam masala
  8. 1 tbsp corn flour
  9. 1 egg
  10. For Biryani
  11. 2 cups basmati rice
  12. 50g dalda or ghee + additional for greasing
  13. 2 tbsp biryani masala
  14. 1 onion thinly sliced
  15. 3 tbsp yoghurt
  16. 1 tbsp ginger garlic paste
  17. 3 tbsp chopped coriander leaves
  18. 1/4 cup rose water
  19. 1 tbsp kewra essence
  20. Saffron soaked in 2 tbsp warm milk
  21. 4 tbsp chopped mint leaves
  22. For fish masala
  23. 2 tbsp oil
  24. 1 onion diced
  25. 1/2 tsp cumin seeds
  26. 1 small capsicum diced
  27. 1 tsp red chilli powder
  28. 1 tbsp ginger garlic paste
  29. Salt to taste
  30. To grind
  31. 1 onion chopped
  32. 2 tomatoes chopped
  33. Oil for frying
  34. For garnish
  35. 3-4 tbsp fried cashews
  36. 3 tbsp fried raisins
  37. 1 cup fried onions

Instructions

  1. Clean and soak rice for 45 minutes to 1 hour. Drain excess water and keep it aside
  2. Mix all ingredients mentioned under Marination section in a bowl except corn flour. Add fish fillet and marinate for 30 minutes. Add corn flour to fish and fry the fish. Keep it aside
  3. In a vessel, melt ghee, add ginger garlic paste and onions. Fry until onions are tender. Add biryani masala, tomatoes and saute for few seconds. Add yoghurt with 3.5 cups water , mix and bring to boil. Add rice . Cover and cook until 90 percentage done
  4. Grind onions and tomatoes to form puree and keep it aside
  5. In another pan, heat oil and splutter cumin seeds. Add diced capsicum and onions. Saute until they are tender yet crunchy
  6. Add ginger garlic paste and saute for few seconds. Add ground puree with red chilli powder and saute until oil starts leaving sides. Add water and salt. Bring to boil. Add fried fish and cook for a minute. The gravy should not be too thick or runny. Keep it aside
  7. Mix rose water and kewra in a bowl
  8. In a big vessel,grease with ghee. Add fish masala,layer with rice. Sprinkle rose water mixture and saffron. Sprinkle half of onions, cashews and raisins with mint and coriander leaves. Again add fish masala and layer with remaining rice. Add remaining onions, cashews and raisins with mint and coriander leaves. Sprinkle remaining rose water mixture and saffron. Cover with damp cloth and close lid tightly or cover directly with lid and seal edges with dough
  9. Place the vessel on hot tawa and cook on low heat for 20 minutes. Before serving, gently mix. Serve warm with raita

Reviews (1)  

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Seema Sharma
Jun-12-2018
Seema Sharma   Jun-12-2018

Would love to try this.

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