- Preparation time
- 10 mins
- Cooking time
- 20 mins
- Difficulty
- hard
- Serves
- 4 people
- Meal course
- Main
- Posted on
- September 28, 2012
- 1 small
- Onion finely chopped
- 400 gram
- fish filled and boned cut into 2 inch pieces
- 2 tbsp
- Olive oil
- 1 tbsp
- Cumin seeds
- 1/2 tbsp
- Salt
- 1/2 tbsp
- Black pepper
- 1 tbsp
- Garlic and Ginger paste
- 6 tbsp
- Plum tomatoes liquidised
- 2 tbsp
- Tomato puree
- 1 handful
- Chopped coriander
- 2 cup
- Basmati rice
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: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
This fantastic fish biryani can be made with white fish or oil fish.
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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- Heat oil in a large pan
- Add the onions, cumin seeds, salt, pepper, garlic and ginger and stir-fry until the onions are slightly brown
- Add the dry spices and cook on high heat for one minute
- Add the tomatoes and puree
- Cook on a high heat for 2 minutes
- Add the fish and 1/2 cup of water and cover the lid
- Simmer for 15 minutes
- Switch off heat and add the lemon juice
- Layer half of the cooked rice in large flat-bottomed pan
- Layer the fish
- Sprinkle coriander
- Add 2nd layer of rice
- Cover with lid and rest on a low heat for 5 minutes
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