Indian Fish Biryani Manav Loves
Pan-cooked green chilies, kingfish and tomatoes, warmed with ginger and turmeric, a South Asian biryani.
1 hr 33 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 45 min · Cook 48 min · 93 min total
- medium
- 1
Marinate the fish in a bowl with the spices(masalas) and the flour. Keep aside for 20 minutes.
- 2
Heat oil in a wok. Half-fry the fish in the hot oil. Remove from heat. Heat 2 tbsps. oil in a skillet.
- 3
Add methi seeds and allow to sizzle. Once they stop sizzling, add the green chillies, ginger and garlic.
- 4
Stir-fry for 2-3 minutes or until the raw smell of the ginger and garlic is gone and they are brownish.
- 5
Add onions and continue to stir-fry for another 3-4 minutes on medium heat. You may add a few drops of water to prevent the onions from sticking to the bottom of the pan.
- 6
Fold in the tomatoes and cook for 5-7 minutes or until they are softened. Now add the fried fish and mix well.
- 7
Cover the skillet and allow the fish to cook for 10 minutes with the spices and vegetables.
- 8
Uncover, add mint leaves and mix. Fold in the cooked white rice and mix well. Squeeze lemon juice over the biryani and serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
