Mughlai-style Fish Biryani

Ingredients

In this Mughlai adaptation of Risotto con le trote, the Italian risotto is transformed into a flavorful biryani. The traditional Italian ingredients are replaced with Mughlai spices such as cardamom, cinnamon, and saffron, which infuse the dish with the distinct flavors of Mughlai cuisine. Additionally, the fish is marinated in a blend of spices before being layered with fragrant basmati rice, creating a unique fusion of flavors. We alse have the original recipe for Risotto con le trote, so you can check it out.

• 500g (1.1 lb) fish fillets, cut into pieces 500g (1.1 lb) fish fillets, cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 cup plain yogurt 1 cup plain yogurt
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 teaspoon cinnamon powder 1 teaspoon cinnamon powder
• A pinch of saffron strands, soaked in 2 tablespoons warm milk A pinch of saffron strands, soaked in 2 tablespoons warm milk
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Salt, to taste Salt, to taste
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large bowl, combine the yogurt, minced garlic, grated ginger, turmeric powder, red chili powder, garam masala, ground cumin, ground coriander, cardamom powder, cinnamon powder, and salt. Mix well.
3. 3.
   Add the fish fillets to the marinade and coat them evenly. Allow the fish to marinate for at least 30 minutes.
4. 4.
   In a large pot, heat some vegetable oil over medium heat. Add the sliced onions and cook until golden brown and crispy. Remove half of the fried onions and set them aside for garnish.
5. 5.
   Add the marinated fish fillets to the pot and cook for 2-3 minutes on each side until lightly browned. Remove the fish from the pot and set aside.
6. 6.
   In the same pot, add the soaked and drained basmati rice. Gently stir to coat the rice with the remaining spices and oil in the pot.
7. 7.
   Add enough water to the pot to cook the rice (approximately 4 cups). Bring the water to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid. Cook for 10-12 minutes or until the rice is almost cooked.
8. 8.
   Layer the partially cooked rice with the fish fillets in the pot. Drizzle the saffron-infused milk over the rice. Cover the pot again and cook on low heat for another 10-12 minutes, or until the rice is fully cooked and the flavors have melded together.
9. 9.
   Remove the pot from heat and let it rest for 5 minutes. Fluff the rice gently with a fork.
10. 10.
    Garnish the Fish Biryani with the reserved fried onions, fresh mint leaves, and coriander leaves.
11. 11.
    Serve hot and enjoy the royal flavors of Mughlai-style Fish Biryani.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. You can use any firm white fish such as cod, tilapia, or halibut for this recipe. Remove any bones and cut the fillets into evenly sized pieces for even cooking.

Tips & Tricks

• Soaking the rice before cooking helps to achieve fluffy and separate grains.
• Use good quality saffron for a vibrant color and distinct flavor.
• For a richer biryani, you can add a tablespoon of ghee (clarified butter) while layering the rice and fish.
• Serve the Fish Biryani with raita (yogurt sauce) and a side of pickle for a complete Mughlai meal.
• Leftover biryani can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Mughlai-style Fish Biryani hot, garnished with fried onions, fresh mint leaves, and coriander leaves. Accompany it with raita (yogurt sauce) and a side of pickle for a delightful meal.

Presentation advice

To present the Fish Biryani beautifully, gently fluff the rice with a fork before serving to ensure the fish is evenly distributed. Garnish with fried onions, mint leaves, and coriander leaves for an appealing visual appeal.