Anjal Fish Biryani

Name: Anjal Fish Biryani
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1.5 cup basmati rice (washed and soaked for 20 minutes); 500 g anjal fish (seer fish steaks or thick fillets, cut into medium pieces); 0.5 cup yogurt (plain, whisked); 1 tbsp lemon juice; 2 tbsp ginger-garlic paste; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 0.5 tsp salt (divided); 2 tbsp oil; 1 tbsp ghee; 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 pcs green chili (slit); 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (chopped); 3 cup water (for cooking rice); 1 pcs bay leaf; 1 inch cinnamon; 3 pcs green cardamom; 3 pcs cloves

RATING

4.4/5(38)

TASTE SCORE

9/10

Fragrant basmati rice layered with lightly spiced seer fish, fresh herbs, and a gentle masala makes this coastal-style biryani rich without feeling heavy. Each spoonful has tender fish, fluffy rice, and warm whole spices.

PREP

30m

COOK

45m

SERVES

1 KATORI

545 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Marinate the fish.
1.Add anjal fish to a bowl with yogurt, lemon juice, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, garam masala, and 1 pinch salt.
2.Coat the fish gently so the pieces stay whole.
3.Set aside for 15 minutes while you prepare the rice and masala.
TIPHandle the fish gently so the pieces do not break in the final layering.
boil · ~12 min
Cook the rice until just tender.
1.Heat water in a pot with bay leaf, cinnamon, green cardamom, cloves, and 1 pinch salt.
2.When the water comes to a boil, add the soaked basmati rice.
3.Cook until the rice is about 90 percent done and still holds its shape.
4.Drain any excess water if needed and spread the rice lightly so it stays fluffy.
TIPDo not fully cook the rice here; it finishes during dum and stays separate.
fry · ~5 min
Lightly fry the fish.
Heat oil in a wide pan over medium heat. Place the marinated fish pieces in a single layer and fry briefly on both sides until lightly sealed and nearly cooked, about 2 minutes per side. Remove carefully to a plate.
TIPUse medium heat so the marinade sets without burning.
saute · ~15 min
Make the biryani masala.
1.In the same pan, add ghee.
2.Add onion and cook until light golden, 6 to 8 minutes.
3.Add green chili and the remaining 1 tbsp ginger-garlic paste; sauté for 1 minute.
4.Add tomato and cook until soft and pulpy, 4 to 5 minutes.
5.Stir in mint, coriander leaves, and the remaining salt; cook 1 minute more.
TIPKeep the masala fairly thick so the rice stays fluffy after layering.
assemble · ~4 min
Layer the biryani.
1.Spread half the rice over the masala in the pan or a heavy pot.
2.Arrange the fried fish pieces in a single layer.
3.Spoon the remaining masala around and over the fish.
4.Finish with the remaining rice on top.
rest · ~20 min
Cover and cook on dum.
Cover the pot tightly and cook on very low heat for 15 minutes so the rice absorbs the fish and herb flavors. Turn off the heat and rest for 5 minutes before opening.
TIPVery low heat prevents the fish from overcooking and keeps the bottom from scorching.
serve
Fluff gently and serve the biryani hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the seer fish only briefly; longer marination can make delicate pieces break while frying.
2
Fry the fish in a single layer and turn it just once so the steaks stay intact for layering.
3
Cook the rice only to about 90% done; the grains should still have a slight bite before dum.
4
Keep the onion-tomato masala fairly dry and thick, or the final biryani can turn soft and clumpy.
5
Use a heavy-bottomed pot or place a tawa under the biryani pot during dum to prevent scorching.
6
Rest the biryani after cooking, then lift portions from the side with a flat spoon to keep the fish whole.
7
Leftovers reheat best covered on low heat with a spoonful of water, so the rice stays moist without drying out.