A flavorful and aromatic fish biryani made with fresh hake, baby potatoes, and basmati rice, garnished with parsley and lemon zest.
Ingredients
- 1/4cupoil
- 2piecelarge onions
- 4piececardamom pods
- 4clovewhole cloves
- 2piececinnamon bark
- 1tspfresh ginger
- 4clovegarlic
- 1tspfennel seeds
- 1tspground coriander
- 1tspground cumin
- 2tspbiryani masala
- 8piecebaby potatoes
- 2lbfresh hake, cubed
- salt and pepper
- 2cupbasmati rice
- 1piecelemon (zest)
- 1canbrown lentils (15 oz)
- 1handful parsley, chopped
Nutrition (per serving)
Calories
557.2kcal (27.86%)
Protein
27.0g (54%)
Carbs
78.4g (28.51%)
Sugars
2.0g (4%)
Healthy Fat
15.1g
Unhealthy Fat
2.4g
% Daily Value based on a 2000 calorie diet
How to make Fish Biryani
Heat the oil in a pot, slice the onions, and fry them until they are soft.
Chop the ginger and crush the garlic. Add the cardamom, cloves, cinnamon bark, ginger, and garlic, then fry for a couple of minutes.
Add the fennel seeds, ground coriander, ground cumin, biryani masala, and a splash of water. Mix to form a paste.
Peel and cut baby potatoes into ½ inch thick disks, then add and fry until coated in spice.
Cover the pot with the lid and simmer until potatoes begin to soften.
Season the fish with salt and pepper and add to the pot. Steam for 10 to 15 minutes until the fish is firm and opaque. Set aside.
Place rice in a pot with 3 cups of water. Add salt and boil until tender. Then drain the rice through a colander.
Drain and rinse the lentils, then stir them into the rice.
Layer the rice and fish mixture in a pot.
Add ¼ cup of water and cover with the pot lid. Simmer for 30 minutes.
Top the biryani with parsley and lemon zest.
Nutrition (per serving)
Nutrition (per serving)
Calories
557.2kcal (27.86%)
Protein
27.0g (54%)
Carbs
78.4g (28.51%)
Sugars
2.0g (4%)
Healthy Fat
15.1g
Unhealthy Fat
2.4g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For a richer flavor, you can marinate the fish in some of the spices before cooking.
Serve the biryani with a side of raita or a simple cucumber salad for a refreshing contrast.
FAQS
How can I make fish biryani with different types of fish?
You can easily substitute the fresh hake in this fish biryani recipe with other firm white fish like cod, tilapia, or even salmon. Just ensure that the fish is cubed and seasoned similarly to maintain the flavor profile.
What are some dietary modifications for making fish biryani gluten-free?
This fish biryani recipe is naturally gluten-free as it does not contain any gluten-based ingredients. However, always check the labels of your spices and biryani masala to ensure they are gluten-free, especially if you are using pre-packaged products.
How should I store leftover fish biryani?
To store leftover fish biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, but be aware that the texture of the fish may change upon reheating.
What can I serve with fish biryani to enhance the meal?
Fish biryani pairs wonderfully with a side of raita (yogurt sauce), salad, or pickles. You can also serve it with a simple cucumber and tomato salad to add freshness to the meal.
Can I use brown rice instead of basmati rice for fish biryani?
Yes, you can use brown rice instead of basmati rice, but keep in mind that brown rice takes longer to cook. You will need to adjust the cooking time and water ratio accordingly, as brown rice typically requires more water and a longer simmering time.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia