| Prep: 30 mins | Cook: 1 hr – 1 hr 30 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 551 | 15g | 4g | 68g |
| sugars | fibre | protein | salt |
| 7g | 3g | 37g | 2.5g |
Why I Love Indian Fish Macher Jhol Biryani
Anyone who knows me will tell you that my cooking philosophy is deep-rooted in my Italian heritage. Yet, for me, exploring other cuisine is part of the culinary adventure. One such voyage took me to the exotic flavors and colorful culture of India, where I fell in love with a certain delicious dish – the Fish Macher Jhol Biryani.
A Journey to Exotic Flavors
This recipe sparks a sense of adventure – warming spices, aromatic herbs, and that beautiful, delicately cooked fish. While it’s a thoroughly Indian dish, it brings to mind the dear memories of sitting at my Nonna’s kitchen table, thrilled by the scrumptious symphony of flavors that family meal time always promised.
The Fish Macher Jhol Biryani can be seen as an embodiment of my culinary perspective. It’s piquant and comforting, weaving intricate layers of flavor that seem almost orchestrated. The credit for this mastery, I must say, goes to Chef Sanjeev Kapoor, who inspired me through his magical application of spices in traditional Indian cuisine.Often, recalling his culinary art has encouraged me to venture out of my comfort zone and experiment with flavors.
Perfect Pairings
The Fish Macher Jhol Biryani is a standalone star, yet, like all brilliant dishes, it becomes even more delightful when paired rightly. An Indian styled mixed vegetable curry or a raita (a seasoned yoghurt-based side dish) wonderfully complements the robust nature of this biryani.
Traditionally served on special occasions, this dish can make any meal feel like a feast. But there’s no need to wait for a celebration. The joy of this dish, much like my family’s cherished spaghetti and meatballs, lies in its ability to transform any ordinary dinner into a special, soulful culinary experience.
And isn’t that what good food is about? The magic to make the simplest of moments feel special. Indeed, that’s why I love this recipe.
What You’ll Need
- 2 cups Basmati rice
- 1 1/2 lbs Fish (preferably fresh perch or haddock)
- 2 teaspoons Turmeric powder
- 1 teaspoon Red chilli powder
- 1 cup Yogurt
- 2 tablespoons Ginger paste
- 2 tablespoons Garlic paste
- 4 Green chillies
- 4 Onions (large)
- 2 Tomatoes (large)
- 4 Bay leaves
- 2 teaspoons Cumin seeds
- 1 teaspoon Fennel seeds
- 1/2 teaspoon Fenugreek seeds
- 3 Cloves
- 2 Cardamom
- 1/2 inch Cinnamon stick
- 1 cup Raisins
- 1 cup Cashew nuts
- 1/2 cup Vegetable oil or Ghee
- 1 bunch Fresh coriander leaves
- 1 bunch Fresh mint leaves
- 1 tablespoon Salt (or to taste)
- 4 1/2 cups Water (for rice)
- 2 cups Water (for curry)
- 3 boiled eggs (optional)
- 1/2 teaspoon Saffron strands
- 2 tablespoons Milk
- 1 teaspoon Garam masala powder
Method
Step One
Start by rinsing the Basmati rice thoroughly under cold water. Once thoroughly rinsed, let the rice soak in water for about 30 minutes.
Step Two
While the rice is soaking, start preparing the fish. Clean and wash the fish. Marinate it with salt, turmeric powder, and red chilli powder. Let it sit for 15 minutes.
Step Three
Heat a large pan and add vegetable oil or ghee. Add sliced onions and fry until they turn golden brown. Now add the ginger and garlic paste and sauté for a few minutes until the raw smell disappears.
Step Four
Add the chopped tomato and green chillies to the pan. Stir well and let it cook till the tomatoes are soft. Meanwhile, make a paste using cumin seeds, fennel seeds, fenugreek seeds, cardamom, and cloves in a grinder. Add this paste to the pan, stir well and let it cook for a few minutes.
Step Five
Add marinated fish to the pan and cook for around 5 to 7 minutes. Flip the fish carefully to avoid breaking. Add yogurt to the pan, followed by 2 cups of water. Cover the pan, let it simmer on a low heat until the fish is cooked.
Step Six
In another pot, take 4 1/2 cups of water and add bay leaves, half of the soaked and drained rice, and salt. Cook the rice until it’s 70% cooked. Drain and set aside.
Step Seven
It’s now time to layer the biryani. In a thick-bottomed pan, layer half of the partially cooked rice, followed by the fish curry, cashews, raisins, and finally the remaining rice. Sprinkle garam masala, cardamom powder, fried onions, saffron-infused milk, and fresh mint and coriander leaves.
Step Eight
Cover the pan with a tight lid and let it cook on a low flame for around 20-25 minutes until the aroma of biryani fills your kitchen. Turn off the heat and let it sit for another 10 minutes.
Step Nine
Once done, serve the Fish Macher Jhol Biryani hot, garnished with boiled eggs, fresh coriander, mint leaves, and fried onions if desired. Serve with raita or yoghurt sauce for a complete meal.
