| Prep: 30 mins | Cook: 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 20g | 8g | 50g |
| sugars | fibre | protein | salt |
| 6g | 3g | 25g | 0.8g |
Why I Love Indian Fish Biryani Casserole
If there’s one recipe that takes the proverbial cake for fusing the familiar with the exotic, it’s the Fish Biryani Casserole. Much like the vibrant streets of my native New York City, every layer of this dish offers an exciting medley of flavors and textures that tell a fascinating story of culinary culture.
International Influence Wrapped Up in a Homely Dish
A dish rooted in Indian tradition, Fish Biryani Casserole is a reflection of a culture steeped in history and complexities, where spices reign supreme and rice dishes are an everyday staple. While I’m a lover of local NYC eats, I’ve always held a fascination for global culinary trends, and this dish is a delectable testament to that interest. It reminds me of the city’s varied food culture discoverable in every nook and cranny – just like stumbling upon a perfect burger joint tucked away in Manhattan’s bustling streets, or serendipitously walking into a steamy bagel bakery in Brooklyn during a cold winter morning.
It would be a remiss not to mention the legendary chef Sanjeev Kapoor, whose recipe books often served as an inspiration when I was venturing in my culinary journey. His ingenuity might not have directly influenced this dish, but his flair for Indian cooking flavors certainly lurks in the background.
Fusion of Greets, Meets, and Eats
The elegant ensemble of indulgent ingredients thrown into this Fish Biryani Casserole doesn’t just satiate the taste buds, but liven up the dramatic presentation each bite begs attention for – not unlike how I approach my portrayal of different characters on stage. Much like the way a character’s narrative unravels on stage, this dish unfolds an intricate narrative of aroma, color, and flavor.
In many ways, this casserole holds some similarity to the Moroccan Fish Tagine, another fish-based rice dish brimming with tantalizing spices and a rich combination of components. However, the aromatic symphony doesn’t just end there. It is often paired perfectly with cool, zesty cucumber raita, a popular Indian yogurt-based side dish that provides a refreshing contrast to the heat of the casserole.
In the end, whether it’s treating myself to the city’s latest gastronomic delights, bringing a character to life on a stage, or immersing myself in the creation of a dish like this Fish Biryani Casserole, it’s the passion for discovery and a love for the dramatically diverse that keeps inspiring me.
What You’ll Need
- 2 cups Basmati rice
- 1.5 pounds of fish fillets (white fish / tilapia)
- 4 cups of water
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 2 green chillies, slit
- 1 tablespoon of ginger-garlic paste
- 2 tablespoons of Biryani masala powder
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1/2 cup of plain yogurt
- 2 tablespoons of fresh cilantro leaves, chopped
- 2 tablespoons of fresh mint leaves, chopped
- 1/2 cup of lemon juice
- 4 tablespoons of cooking oil
- 2 tablespoons of ghee (clarified butter)
- 1/2 cup of fried onions (for garnishing)
- 10 strands of saffron, soaked in 2 tablespoons of warm milk
- Salt to taste
Method
Step One
Begin by rinsing the basmati rice until water runs clear. Soak the rice in water for 30 minutes then drain completely.
Step Two
Next, in a large pot, bring 4 cups of water to a boil and add a pinch of salt. Once boiling, add in the soaked and drained rice. Cook until the rice is 70% done. Once cooked, drain and set aside.
Step Three
While the rice is boiling, heat oil in a pan and add the thinly sliced onions. Sauté until they are golden brown. Remove half of the fried onions to use for garnishing later and keep the remaining in the pan.
Step Four
To the same pan, add the ginger-garlic paste and slit green chilies. Cook until the raw smell goes away, then add the chopped tomatoes. Cook until the tomatoes turn mushy.
Step Five
Add the turmeric powder, red chili powder, and Biryani masala to the pan and mix well. Cook for a couple of minutes.
Step Six
Add the fish fillets to the pan and gently mix. Cover and let it cook on medium heat for about 5 minutes until the fish is cooked and the flavors are absorbed.
Step Seven
Turn the heat off and add the plain yogurt, chopped fresh cilantro, and chopped mint leaves. Mix gently so that you do not break the fish fillets. Add salt to taste.
Step Eight
Preheat your oven to 350°F (175°C). In a casserole dish, add a layer of the fish mixture, followed by a layer of rice. Repeat until all the mixture and rice has been used. Pour lemon juice over the layers.
Step Nine
Sprinkle the top of the casserole with the fried onions that were set aside, the soaked saffron strands along with the milk, and the ghee (clarified butter).
Step Ten
Cover the casserole with foil and bake for 20-25 minutes. Your Fish Biryani Casserole is ready to be served!
