Pakistan – Special Fish Haryali Biryani

by Arbaz Khan

INTRODUCTION

Biryani is a rice and meat dish which is originated in Indian Subcontinent. It is made with any type of meat and special Indian spices includes garam masala, zeera (cumin seeds) etc. Some biryani also includes potatoes, eggs and fish. When we talk about Asian cuisine, the word biryani always comes in our mind because it is one of the most famous dish in Asia because of its mouth watering taste. If we talk about macro nutrients, biryani is rich of carbohydrates as well as protein. Biryani is same as pilaf or pulao which is another famous rice dish originated from same region. Biryani is known of its hot and spicy flavour that comes with the help of special Indian spices. Fish haryali biryani is a unique type of biryani which is not cooked on daily. This special biryani contains big pieces of fish, rice and special Indian spices. If you are a biryani lover, give this biryani a try. The recipe of fish haryali biryani biryani is given below:

INGREDIENTS

For Biryani

1. Fish = 1 kg
2. Salt = as required
3. Turmeric powder = 1 teaspoon
4. Cumin seeds = 1 teaspoon
5. Red chili powder = as required
6. Oil = as required
7. Mint leaves = 2 cups
8. Fresh coriander = 2 cups
9. Garlic = 7 cloves
10. Green chilies = 10
11. Water = as required
12. Ghee = half cup
13. Cloves = 5
14. Cardamom = 2
15. Onion = 2
16. Tomato = 2
17. Yogurt = 1 and half cups
18. Coriander seeds = half tablespoons
19. Black pepper =  half teaspoon
20. Nutmeg powder = half teaspoon
21. Dried plums = 3
22. Mace powder = half teaspoon
23. Basmati rice = 500 gram
24. Lemon juice = half tablespoons
25. Onion (fried) = 1
26. Fresh coriander = as required

For Chatni/Sauce

1. Yogurt = 2 cups
2. Fresh coriander = 6 leaves
3. Cumin seeds = 1 teaspoon
4. Salt = as required

PROCEDURE FOR BIRYANI

1. Take a bowl and add red chili powder, salt, turmeric powder, cumin seeds and mix with help of spoon.
2. Add 1 kilogram of fish (pieces) and coat fish pieces with this spices mixture.
3. Marinate and cover for 20 minutes.
4. Now take a frying pan and add oil in it, heat oil in medium flame and fry fish pieces.
5. It will take 4 minutes for each fish pieces to fry.
6. After frying all fish pieces, put them on a plate and set aside.
7. Now take a blender and add water, green chilies, garlic, fresh coriander, mint leaves and blend until a paste is formed.
8. Add the paste in a bowl and set aside.
9. Take a pan and add oil, cumin seeds, cardamom, onion and cloves and fry all spices until colour changes.
10. Add yogurt, tomatoes, black pepper, nutmeg powder, coriander seeds, mace powder, salt and again mix it well.
11. Add half amount of pate which we prepared before, green chilies, dried plum and cook the mixture for 5 minutes.
12. Now take fried fish pieces and coat all pieces with this mixture or gravy.
13. Cook pieces on low flame for at least 5 minutes.
14. In this paste or gravy add boiled rice, fried onion, mint leaves and steam for 15 minutes.
15. After 15 minutes of steam cooking, serve the special fish haryali biryani.

PROCEDURE FOR CHATNI/SAUCE

1. Take a bowl and add yogurt to it.
2. Add the required amount of mint leaves, cumin seeds, and salt and whisk yogurt.
3. Cahtni/sauce is ready!