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Recipes >> LIVE @ 9 Recipes > Boneless Fish Biryani by Chef Gulzar Hussain

Boneless Fish Biryani

Boneless Fish Biryani
Prep Time
2 Hours + 30 Mins
Cook Time

50 Mins
Serves

6 - 8
Biryani is one of the most delicious dishes among Asian. It has many forms and everyone has its own savor. The specialty of this particular recipe of biryani is that boneless fish is used in it instead of chicken or red meat. Must try this out it’s awesome in taste.
Viewed: 19502
Source:  Chef Gulzar Hussain in Cooking Show Live@9 on Masala Cooking TV Channel
2 Ratings
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Ingredients

  • Fish fillet boneless ½ kg
  • All spice powder 1 tsp
  • Garlic paste 1 tbsp
  • BBQ masala 1 tbsp
  • Vinegar 1 tbsp
  • Corn flour 1 tbsp
  • Oil for frying
  • Salt to taste
  • For Biryani:
  • Rice ½ kg
  • Onions 2
  • Tomatoes 3
  • Green chilies 4
  • Plums 1 cup
  • Ghee 1 cup
  • Yogurt 1 cup
  • Coriander ½ bunch
  • Mint ½ bunch
  • White cumin 1 tsp
  • Whole garam masala as required
  • Black cumin ½ tsp
  • Ginger garlic paste 3 tbsp
  • Red chili 1-1/2 crushed
  • All spice powder as required
  • Yellow food color as required
  • Salt to taste

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Cooking Directions

  1. Boneless fish:

  2. Cut the fish fillets into small cubes.

  3. In a mixing bowl add all spice powder, ginger garlic paste, bbq masala , vinegar, corn flour and salt to taste and mix well.

  4. Heat the oil in a pan and shallow fry the fish cubes ,place on an absorbent paper to drain the oil.

  5. Rice:

  6. Soak rice for 2 hours.

  7. In a pan add the soaked rice, water, black cumin and salt to taste and cook until the rice is half done.

  8. Korma:

  9. Heat oil in a pan.

  10. Add the whole garam masala and fry until the spices begin to sizzle.

  11. Add the chopped onions and fry till they turn golden brown.

  12. Add the ginger garlic paste and fry for 1-2 minutes.

  13. Add sugar, chopped green chilies, potatoes, red chili powder, garam masala powder, and white cumin.

  14. Fry until the oil forms a separate layer on top.

  15. Add the plums and chopped tomatoes and cook for 5-6 minutes.

  16. The korma is ready.

  17. For assembling:

  18. Take a large skillet.

  19. Add half of the korma to the base of the pan.

  20. Now add half of the rice.Sprinkle chopped coriander, mint leaves, green chilies.

  21. Now add the remaining korma.Add another layer of the rice and sprinkle chopped coriander, chopped green chilies.

  22. Mix the yellow food colour in water and pour on the sides of the rice.

  23. Top with the cubed fish fillet, cover and simmer. For 15-20 minutes.

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