Fish biryani

Fish Biryani is something which feels weird but its super delicious to eat. Especially hen the weather is cold and you want to eat something hot.

I called it biryani but it is actually fish Pulao, because it is not cooked in the over for the second half.  I am making the whole dish on stove top

Fish biryani ( rice cooked with lightly fried fish)

Fish biryani/ fish pulao

Ingredients for marinade

1. 12 oz of your fav white fish cut into 1-1.5 inch wide pieces (I used Swai)
2. 2 tablespoons each of corn starch, lemon juice
3. 1/2 teaspoon each of salt, turmeric, garlic powder

Ingredients

1. 2 cups basmati rice
2. 3 tablespoons oil divided
3. 1 medium large onion sliced thin
4. 1 medium large tomato sliced thin
5. 1 teaspoon ginger-garlic paste
6. 1 tablespoon lemon juice
7. 1/2 teaspoon each of cumin, turmeric, coriander powder, dried fenugreek leaves
8. 2 dried red chillies or 2 green chillies slit
9. 1/2 cup plain yogurt beaten

marinate the fish with the marinade ingredients for 1-2 hours.

In a  pan heat 2 tablespoons oil and fry the fish 4 minutes on each side . drain and set aside. Add the remaining oil add the cumin and dried red chillies (if using) and fry till cumin splutter. Add onions and fry till they become dark brown. Drain and reserve some onions. Add ginger-garlic paste and green chillies if using and fry for a minute. Add the spices and mix well. Add tomatoes and fry for 5 minutes. Add the rice and mix well. Add the beaten yogurt and 4.5 cups of water (normally the ratio is 1:1.5 cups of rice: water. But this basmati I am using is taking more water hence I am adding 2:4.5 cups rice:water). Stir well. add half of your fried fish pieces and salt. Bring to a boil and simmer for 20 minutes or until almost done. Spread the saved fried onions and the remaining fish and lemon juice. Simmer further for 7-8 minutes. Serve hot with cucumber, carrot and onion rings. 

I served it with my tri-color carrots I got from Trader joes today

Tri colored carrot