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Machli Biryani

Biryani gets its name from the Persian word "biryaan" meaning roasted or fried. This particular recipe of Machli Biryani is significantly modified and simplified to get the same great taste without putting that much effort into making it.  Among all types of biryanis, Machli Biryani has a distinct place especially among people living in the coastal areas. 

Try this simple and delicious recipe!! Enjoy!

Ingredients

Ingredients for marinade

  • 400 to 500 grams fish
  • ¾ tsp ginger garlic paste (1 tsp if using many small pieces)
  • 1 small tomato chopped finely (optional)
  • ½ tsp red chili powder
  • ¼ to ½ tsp biryani masala or garam masala
  • ⅛ Tsp turmeric
  • 1 ½ tbsp. lemon juice
  • Salt as needed

Biryani rice

  • 1 ½ cups basmati rice
  • salt as needed

Biryani gravy

  • 2.5 to 3 tbsp. oil 
  • ¾ cup onions thinly sliced and layers separated
  • 1 bay leaf
  • 1 star anise/ biryani flower
  • 3 green cardamoms
  • 1 small cinnamon stick
  • 4 to 6 cloves
  • ½ tsp shahi jeera
  • 1 small strand of mace
  • 1 ¼ tsp ginger garlic paste
  • ¾ to 1 tsp biryani masala powder
  • ½ tsp coriander powder
  • ½ tsp red chili powder
  • ¾ cup yogurt/curd (semi thick) or coconut milk
  • 1 tsp kewra water
  • handful of mint and coriander leaves
  • pinch of saffron
  • 2 tbsp. of milk
  • salt as needed

Instructions

  • Soak the rice for at least 20 minutes and cook till it’s al dente.
  • Soak the saffron in warm milk. Keep it aside for later use.
  • Mix together all the ingredients for the marinade, taste to check the spice and salt levels.
  • Marinate the fish and set it aside till the rice gets cooked.
  • In a pan, heat the oil and fry the fish on both the sides till it gets cooked and the masala turns golden. Set this aside along with any stock or oil.
  • Add more oil to the pan and fry onions till they become slightly golden, set them aside for garnish.
  • To the same pan, add spices and fry them.
  • Add ginger garlic paste and sauté it until the raw smell goes. Add tomatoes and cook until it turns soft.
  • Into the pan add biryani or garam masala, coriander powder and red chili powder fry them quickly.
  • Once done, pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set this gravy aside.
  • Add half of the rice to the Panasonic Biryani Cooker, layer the gravy and add some chopped mint and coriander leaves. Layer the fried fish along with oily stock, if any.
  • Add another layer of rice again on top of Fish, then some sprinkle coriander leaves and fried onions.
  • Pour the saffron milk on top of the layers.
  • Sprinkle some kewra water, once done seal the lid of the Panasonic Biryani Cooker.
  • Cook for10 minutes.
  • Allow fish biryani to rest for about 15 minutes before serving.