Name: Hyderabadi Fish Biryani recipe by Anagha Doiphode at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: For the Fish : 500 g Fish I used Seer fish (as per choice); 3 tbsp oil; 2 tbsp Hung curd; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp garam masala powder; Salt to taste; 1 tbsp lemon juice; 1 cup onion chopped; 2 tsp Ginger garlic paste; 2 Green chilli Slit into half; 1 cup tomato chopped; For the rice : 2 cups Long grain basmati rice; 2-3 clove; 5-6 black peppercorns; 2 BLACK CARDAMOM; 1 inch cinnamon; 1 tbsp ghee; 1 tbsp lemon juice; 2 tsp salt; 4-5 drops kewra essence; For layering : 1/4 cup Onion thinly sliced and fried in hot oil till crisp and golden brown; 8-10 Cashew nuts fried till golden brown; 1 pinch Saffron soaked in a tbsp water; 3 tbsp Fresh mint chopped; 3 tbsp Fresh coriander chopped; 2 tbsp ghee

Ingredients Serving: 4

For the Fish : 500 g Fish I used Seer fish (as per choice)
3 tbsp oil
2 tbsp Hung curd
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala powder
Salt to taste
1 tbsp lemon juice
1 cup onion chopped
2 tsp Ginger garlic paste
2 Green chilli Slit into half
1 cup tomato chopped
For the rice : 2 cups Long grain basmati rice
2-3 clove
5-6 black peppercorns
2 BLACK CARDAMOM
1 inch cinnamon
1 tbsp ghee
1 tbsp lemon juice
2 tsp salt
4-5 drops kewra essence
For layering : 1/4 cup Onion thinly sliced and fried in hot oil till crisp and golden brown
8-10 Cashew nuts fried till golden brown
1 pinch Saffron soaked in a tbsp water
3 tbsp Fresh mint chopped
3 tbsp Fresh coriander chopped
2 tbsp ghee

Instructions

Method for Rice : Wash and soak the rice for 30 minutes. Drain the water.
Add all the remaining ingredients in rice along with 4 cups of water and cover and cook till 80% done.
Method for Fish : Wash the fish nicely.
Mix hung curd, turmeric powder, red chili powder, garam masala powder, salt and lemon juice in a bowl.
Coat the fish pieces with this marinade and keep aside for 20 minutes.
Heat oil in a pan. Add onion and fry till they are slightly browned.
Add green chili and ginger garlic paste and fry till onions are nicely browned.
Now add tomato and half cup water and cook for 2-3 minutes.
Add the fish pieces along with the marinade.
Cook for 5-6 minutes till fish is done and the masala is slightly dry.
For Layering : Layer the fish with 80% cooked rice.
Sprinkle browned onion, fried cashew nuts, coriander, mint and saffron soaked in milk.
Pour the ghee on top. Cover the pot tightly with a lid and keep some heavy weight over it.
Let the biryani cook on very low heat for 15-20 minutes. Once cooked let it rest for 10 minutes and then give a gentle mix.
Garnish with fried onions and fried cashew nuts.
Serve hot with mix Veg Raita.

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