| Prep: 30 mins | Cook: 45 mins – 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 539 | 16g | 3g | 75g |
| sugars | fibre | protein | salt |
| 9g | 4g | 34g | 1.7g |
Why I Love Indian Fish Pot Biryani
It was while exploring the multifaceted world of flavor outside my familiar Montana landscape that I first tried Fish Pot Biryani. This vivacious dish, a classic from the Indian subcontinent, goes beyond just satisfying your hunger. It’s a delectable symphony of flavors, offering that enchanting sensation of spice and warmth that Indian cuisine is so revered for.
A Melting Pot of Flavors
This dish isn’t just another fish dish or rice meal; it’s an inviting medley of unique tastes that speak to your palate in more languages than one. Drawing from my Montana background, where dishes like bison burgers, venison steaks, and huckleberry pies were a staple, I appreciate the value of complex flavors harmoniously working together – something that Fish Pot Biryani showcases perfectly.
The boneless white fish pairs beautifully with the aromatic Basmati rice. The meeting of spice burst from Biryani Masala, turmeric, and chili powder with calming ghee (clarified butter) strikes a delicate balance that keeps you coming for more. Believe me when I say, every bite is a delightful surprise!
Inspiration from Far and Wide
If there’s one thing I love about being a part of the culinary world, it’s the vast treasure of recipes, techniques, and flavors that I get to explore, experience and learn from. Renowned Indian Chef, Vikas Khanna, has always been a source of great inspiration. His ability to weave the intricacies of Indian spices into modern, accessible recipes is truly commendable. Although Fish Pot Biryani is a classic dish, Chef Khanna’s creative twist on Indian cuisine definitely inspires my approach.
As each part of this dish is prepared with care, you can taste the time and love that go into the making. The finishing touch of fried onions and hard-boiled eggs add a certain richness, elevating this dish to a whole new level. In every bite, you taste a bit of history, tradition, and lots of love.
I love Fish Pot Biryani not just for its flavor but also for what it represents – a unity of ingredients, cultures, and flavors. It’s a testament to the beauty of diversified cuisine, showing how diverse elements can come together to create something truly special.
So next time you’re feeling adventurous, craving a dish that surprises you in every bite, remember Fish Pot Biryani. It’s not just a meal; it’s an experience. Every bite, every flavor, takes you on a journey – and that’s the beauty of it.
What You’ll Need
- 2 lbs of boneless white fish (like cod or tilapia)
- 3 cups of Basmati Rice
- 4 cups of water
- 6 tablespoons of vegetable oil
- 2 large onions, thinly sliced
- 3 cloves garlic, finely chopped
- 1 tablespoon of fresh ginger, grated
- 4 teaspoons of Biryani Masala Powder
- 2 teaspoons of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of garam masala powder
- 2 cups of yogurt
- 2 tomatoes, finely chopped
- 1 cup of fresh coriander leaves, chopped
- 1 cup of fresh mint leaves, chopped
- 2 green chillies, slit
- 2 teaspoons of lemon juice
- 6 hard boiled eggs, peeled and halved
- Salt to taste
- 1 cup of fried onions for garnishing
- 2 tablespoons of ghee (clarified butter)
Method
Step One
First, rinse the Basmati rice in cold water until the water runs clear, then soak it in 4 cups of water for about 30 minutes. After soaking, drain the rice and set it aside.
Step Two
While the rice is soaking, heat the vegetable oil in a large pot over medium heat. Add the thinly sliced onions and sauté until they become soft and golden brown. Then, add in the finely chopped garlic, fresh grated ginger, Biryani Masala Powder, turmeric powder, red chili powder, and garam masala powder. Cook for another 2-3 minutes, stirring everything together.
Step Three
Add the boneless white fish pieces to the pot and cook until they turn opaque. Then, add in the yogurt, finely chopped tomatoes, chopped coriander and mint leaves, slit green chillies and lemon juice. Mix everything together, cover the pot and let it simmer for about 15 minutes.
Step Four
While the fish mixture is simmering, cook the soaked and drained Basmati rice in a separate pot until it is 70% cooked. Make sure the rice is not fully cooked, as it will continue to cook in the next steps.
Step Five
Once the fish mixture has simmered and the flavors are well combined, layer the partially cooked Basmati rice on top of the fish mixture in the pot. Do not stir. Sprinkle the top of the rice with the fried onions, add salt to taste, and drizzle the ghee over the top. Place the halved hard boiled eggs on top.
Step Six
Cover the pot with a tight fitting lid and cook on low heat for about 20 to 30 minutes. This will allow all of the flavors to combine and the rice to fully cook.
Step Seven
After the Biryani has finished cooking, allow it to rest for a few minutes before serving. Be sure to scoop deep into the pot to get all layers when serving. Enjoy your Fish Pot Biryani with raita or a side salad!
