Fish Biryani

This is a wonderfully versatile and simple dish that can be made with oily fish such as salmon or white fish such as cod, haddock, pollock and coley.  As with most biryanis, it tastes even better the next day!

Fish Biryani

Recipe Type: Main
Cuisine: Indian
Author: Hanifa Hanid
Prep time:
Cook time:
Total time:
Serves: 4
This fantastic fish biryani can be made with white fish or oil fish.
Ingredients
  • 1 small onion finely chopped
  • 400g fish filled and boned cut into 2 inch pieces
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic and ginger paste
  • 6 tbsp liquidised plum tomatoes
  • 2 tbsp tomato puree
  • handful of chopped coriander
  • 2 cups of Basmati rice cooked (see Basmati rice recipe)
  • juice of half a lemon
Instructions
  1. Heat oil in a large pan
  2. Add the onions, cumin seeds, salt, pepper, garlic and ginger and stir-fry until the onions are slightly brown
  3. Add the dry spices and cook on high heat for one minute
  4. Add the tomatoes and puree
  5. Cook on a high heat for 2 minutes
  6. Add the fish and 1/2 cup of water and cover the lid
  7. Simmer for 15 minutes
  8. Switch off heat and add the lemon juice
  9. Layer half of the cooked rice in large flat-bottomed pan
  10. Layer the fish
  11. Sprinkle coriander
  12. Add 2nd layer of rice
  13. Cover with lid and rest on a low heat for 5 minutes
Notes

This recipe works well with oily fish such as salmon or white fish such as cod and haddock.
Frozen or fresh fish can be used
Add crispy fried onions after adding the coriander but I like to leave out

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Categories: Fish

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