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Succulent, pan-fried Anjal fish layered with fragrant, long-grain basmati rice and a vibrant green masala. A coastal Karnataka specialty, this biryani is aromatic and packed with flavor, perfect for a special weekend meal.
For 4 servings
Preparation (30 minutes)
Parboil the Rice (10 minutes)
Shallow Fry the Fish (10 minutes)
Succulent, pan-fried Anjal fish layered with fragrant, long-grain basmati rice and a vibrant green masala. A coastal Karnataka specialty, this biryani is aromatic and packed with flavor, perfect for a special weekend meal.
This south_indian recipe takes 90 minutes to prepare and yields 4 servings. At 766.39 calories per serving with 38.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Biryani Masala (15 minutes)
Layer and 'Dum' Cook the Biryani (25 minutes)
Rest and Serve (10 minutes)
Replace fish with thick slices of paneer or large florets of cauliflower (gobi). Marinate and shallow fry them just like the fish before layering.
This recipe also works wonderfully with other firm-fleshed fish like Pomfret, Seer Fish, or even boneless Tilapia fillets.
For a creamier, richer masala, blend 10-12 soaked cashews into a paste and add it along with the curd.
For a different flavor profile, you can skip the green masala paste and make a traditional red masala using yogurt, red chili powder, and biryani masala.
King fish is an excellent source of omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
This dish provides a significant amount of high-quality protein from the fish, essential for muscle building, tissue repair, and overall body function.
The use of spices like turmeric, ginger, and garlic provides anti-inflammatory and antioxidant benefits, which can help combat oxidative stress in the body.
Basmati rice is a good source of complex carbohydrates, which provide a steady release of energy, keeping you full and energized for longer.
Anjal is the name for King Mackerel (or Seer Fish) in the coastal regions of Karnataka and Kerala. It's a popular fish known for its firm, white, and flavorful flesh with a single central bone, making it ideal for steaks and biryanis.
Anjal Fish Biryani can be a balanced meal. The fish is an excellent source of lean protein and omega-3 fatty acids. The spices have anti-inflammatory benefits. However, it is calorie-dense due to the rice, oil, and ghee. Enjoy it in moderation as part of a balanced diet.
One serving of approximately 500g contains around 650-750 calories. The exact number can vary based on the amount of oil and ghee used and the fat content of the fish.
While frying adds a delicious crust and flavor, you can opt for a healthier version. You can bake or air-fry the marinated fish until it's cooked through before layering it in the biryani.
Store leftover biryani in an airtight container in the refrigerator for up to 2 days. To reheat, sprinkle a little water over the biryani and microwave it, or gently heat it in a pan on the stovetop with a lid on to retain moisture.
Mushy biryani is usually caused by overcooking the rice in the initial step. Ensure you only cook the rice to 70% doneness; it should still have a noticeable bite. Also, ensure you drain the rice completely before layering.
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