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Mahi biryani

Mahi biriyani( fish biryani recipe indian)

Mahi in farsi means fish  and Mahi Pulao  is a dish which is originally Persian .But Mahi or fish biryani is a delicacy which originated in the Murshidabad province of Bengal where fish is a staple food. The cuisine of Murshidabad is hence a combination of mughlai food and Bengali cuisine  ..a delicious and aromatic amalgamation of flavors.
Course Main Course
Cuisine Bengali, Indian
Keyword bong connection, chef indrani sen, indraniwillteach, seafood lovers
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 persons
Author indrani

Ingredients

  • 1 kg Fish  
  • 1/2 kg Rice   1/2 kg
  • 1 cup Oil
  • 3 to 4 Onion finely sliced
  • 1 cup Yoghurt
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tbsp Lemon juice
  • 5 to 6 Green Chilies whole
  • 1 inch Ginger 1 inch
  • A pinch Salt to taste
  • 1 tsp Red Chilies powder
  • 1 teaspoon Black pepper whole
  • 2 to 3 Mace 2
  • 1/2 tsp nutmeg (1/2 tsp)
  • 3 to 4 Cinnamon stick
  • 5 to 6 Cardamom green whole
  • 5 to 6 Cloves
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 2 Tomatoes (chopped fine)
  • 1 tsp Saffron ( soaked in 1/2 cup  thick milk)
  • 1 tsp Indian all spice powder

Instructions

  1. Marinate the fishes with salt ,ginger garlic paste,red chilly powder and lemon juice for 4 to 5 hrs
  2. Fry the fishes in oil till brown on all the sides (this is necessary so that the fishes don't break)
  3. Soak basmati rice for at least two hours in water.
  4. Heat water with little salt  and some whole spices(1 cinnamon stick ,3 to 4 cloves,4 to 5 crushed cardamom and 2 to 3 bay leaves).When it boils vigorously add rice.
  5. Cook rice till fluffy but it should be little crunchy in the middle ie only parboiled.
  6. Drain the rice immediately.
  7. Add 1/4 th cup of clarified butter or ghee in the pan and add the roughly crushed whole spices.
  8. Add chopped tomatoes and chilly powder,coriander powder and cumin powder.
  9. Add a tsp of ginger and green chillies paste.
  10. cook till tomatoes are tender and melts completely add unsweetened yoghurt and continue to fry .
  11. Add the fried onions.
  12. When the mixture starts leaving oil and looks greasy  add the fishes and cook for 5 minutes.do not stir too much as the fishes may break.
  13. the gravy should not be too dry
  14. Add the rice on top of the gravy and drizzle saffron along with the milk in which it was soaked.
  15. Seal the pan with a lid with a flour dough and slow cook for 30 minutes.
  16. When the steam starts coming out of the pan vigorously despite the seal.switch of the fire.
  17. Open directly before serving
  18. The flavor is better when cooked on charcoal rather than gas.