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Fish Biryani - Bengali Style

Feb-04-2018
Bethica Das
30 minutes
Prep Time
35 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Fish Biryani - Bengali Style RECIPE

This is one of my favourite biryani and I often make it especially when guests are around. Simple and delicious, I added some potatoes in it in a true Bengali style and with minimum of spices. So it can be had guilt free with some raita.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • West Bengal
  • Main Dish

Ingredients Serving: 4

  1. 5-6 pieces of Rohu fish
  2. 1-2 potatoes, boiled & cubed
  3. 1 1/2 cups rice, soaked in water for 30 minutes
  4. 1" cinnamon stick
  5. 2-3 green cardamoms
  6. 1-2 bay leaves
  7. 5-6 loves
  8. 3 tbsp. oil
  9. 1 onion, chopped
  10. 1 tbsp. ginger-garlic paste
  11. 1 tsp. tomato paste / 1 tomato, chopped
  12. 1/2 tsp. turmeric powder
  13. 1 tbsp. red chili powder
  14. 1 tbsp. roasted coriander-cumin powder
  15. 1 tsp. garam masala powder
  16. handful of coriander & mint leaves, chopped
  17. 1/2 cup barista (fried onions)
  18. 4-5 fresh red / green chilies, slit
  19. 1 tsp. rose / kewra water
  20. 2-3 tbsp. ghee
  21. pinch of saffron soaked in 1/2 cup milk
  22. 1 tsp. lime juice

Instructions

  1. Marinate the fish and the potatoes separately with a pinch of salt and turmeric powder for 10 minutes.
  2. To prepare the rice - Bring sufficient water to boil along with salt, bay leaves, cinnamon, cardamoms and cloves. Add the rice and simmer till it is almost done (al dente). Drain and keep aside.
  3. Heat oil in a pan and fry the fish pieces on both sides till golden in colour. Drain and keep aside.
  4. In the same oil, fry the potatoes till light golden in colour. Drain and keep aside.
  5. In the same oil saute the onion till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Fry on a medium flame till the oil separates.
  6. Add 1 cup water and bring it to a boil. Gently drop in the fish and cover.
  7. Simmer by carefully flipping it over halfway and till the gravy is reduced. When done, carefully remove the fish pieces and keep them separately.
  8. Layer half of the rice followed by the gravy, fried potatoes, half of the mint -coriander leaves, half of the chilies and half of the fried onion.
  9. Spread the remaining rice over it, followed by the fish pieces, remaining chilies, mint-coriander leaves and fried onion.
  10. Drizzle the saffron milk, ghee and rose water. Cover and cook on dum for 10-12 minutes by placing the pan on a heated tawa / griddle.
  11. When done, garnish with coriander leaves and a dash of lime. Serve with raita.

Reviews (1)  

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Shikha Roy
Feb-13-2018
Shikha Roy   Feb-13-2018

Would love to try this.

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