| Prep: 40 mins | Cook: 60 mins – 70 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 575 | 20g | 4g | 75g |
| sugars | fibre | protein | salt |
| 10g | 3g | 35g | 1.2g |
There’s a certain magic that happens when you step outside of the box and release the tether of tradition. That’s exactly what has happened here with this fascinating and irresistible concoction named “Fish Biryani with Bay Leaves”. This effervescent blend combines the aquatic delicacy of white fish fillets with the lush, vivid flavors of different fruits. A familiar staple of Indian cuisine, the Biryani is elevated to unexpected heights with this new twist. Sprouting from the same family tree as paella, pilaf, and jambalaya, our Fish Biryani shares DNA with these dishes while being distinctly unique.
A Journey of Flavors
Every bite into the Fish Biryani with Bay Leaves transports me back into the heart of Montana, where it wasn’t uncommon to take the catch of the day, whether it was fish from the local lake or freshly hunted venison, and invite nature to the dining table. The sweetness of the mixed fruits in the dish is reminiscent of the summertime huckleberries we’d collect for our sweet pies. But that’s where the reminiscing ends and the uncharted territory begins.
The beauty of this dish lies in its diversity, intricately woven layers of independently delightful, yet complementing textures and aromas. Tangy yogurt, pungent ginger-garlic paste, and hot green chillies dance rhythmically with the fragrant Biryani masala, invigorating each grain of basmati rice. But that’s not all, there’s a surprise party of textures thrown by crunchy cashews and juicy raisins that pop in your mouth, making every bite an exciting mystery.
Health Benefits and Pairings
Apart from the extraordinary flavor profile, there is also an abundance of health benefits tucked away in every morsel of this Biryani. The white fish fillets in this dish are an excellent source of lean protein and omega-3 fatty acids known for heart health (source). Then there’s the assortment of fruits, which are all high in dietary fiber and various vitamins and antioxidants.
This Biryani is a one-pot wonder that can effortlessly stand on its own, however, if you’d like some pairing options, consider serving it alongside a light cucumber or chickpea salad, or a cooling raita (recipe). This allows for some eminently needed freshness and crispness to balance the rich, full-bodied nature of the Fish Biryani with Bay Leaves.
Yet, no matter how or where you enjoy it, this recipe transcends culinary borders and promises a delightful voyage, carrying with it an echo of my Montana lineage and a taste of the unexplored. That’s why I love this recipe.
What You’ll Need
- 2 lbs white Fish Fillets
- 3 cups Basmati Rice
- 5 Bay Leaves
- 4 large Onions, finely sliced
- 4 Tomatoes, finely chopped
- 2 cups plain Yogurt
- 4 tablespoons Ginger-Garlic Paste
- 2 Green Chillies, chopped
- 1 cup mixed chopped Fruits (like pineapple, apple, grapes)
- 1/2 cup Raisins
- 1/2 cup Cashews
- 1/4 cup chopped Mint Leaves
- 1/2 cup chopped Cilantro Leaves
- 4 tablespoons Biryani Masala
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Lemon Juice
- 6 cups Water
- 1/2 cup Cooking Oil
- Salt to taste
Method
Step One
First, rinse the basmati rice thoroughly and soak it in water for about 30 minutes. As you wait for the rice to soak, you can start preparing the other ingredients.
Step Two
Heat the oil in a large pan over medium heat. Once the oil is hot, add the sliced onions and cook until they are golden brown. Then, add the ginger-garlic paste, green chillies and bay leaves, and stir for a few minutes.
Step Three
Next, add the chopped tomatoes to the pan. Cook until the tomatoes become soft and start to break down. Then, stir in the plain yogurt, biryani masala, turmeric powder, red chilli powder, and salt. Mix well and cook for a further 5 minutes.
Step Four
Add the fish fillets to the mixture in the pan and cook them until they are done. Then, squeeze in the lemon juice and stir gently to combine all the flavours. Cover the pan and simmer for about 10 minutes.
Step Five
While the fish is cooking, bring 6 cups of water to a boil. Drain the rice that was soaking and add it to the boiling water. Cook the rice until it’s 70% cooked, which should take around 7-10 minutes.
Step Six
To assemble the biryani, spread a layer of the partially cooked rice in a separate large pot. Pour part of the fish mixture over the rice. Repeat these layers until all of the rice and fish mix is used up. The final layer should be rice.
Step Seven
Sprinkle the top layer of rice with the mixed chopped fruits, raisins, and cashews. Also, spread the chopped mint and cilantro leaves on top.
Step Eight
Put the lid on the pot and cook on low heat for about 20 minutes, allowing the flavours to permeate throughout the rice. Your fish biryani is now ready to serve. Enjoy this flavorful, fragrant dish while it’s hot!
