FISH BIRYANI WITH CUCUMBER RAITA RECIPE
Fish Biryani with Cucumber Raita is a flavorful and nutritious Indian dish that combines succulent fish pieces with aromatic rice and spices. This recipe is suitable for Indian weight loss as it provides a good source of protein and essential nutrients while being low in calories. The biryani is prepared by cooking fish, rice, and spices together, resulting in a fragrant and delicious one-pot meal. The refreshing cucumber raita adds a cooling element to balance the flavors of the biryani. Enjoy this wholesome and satisfying dish as part of your weight loss journey.
INGREDIENTS
For Fish Biryani:
- 1 cup basmati rice
- 500g fish fillets (such as tilapia or cod), cut into pieces
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons biryani masala powder
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon cumin seeds
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 2 tablespoons ghee or vegetable oil
- Fresh cilantro leaves for garnish
- Salt to taste
- Water as needed
For Cucumber Raita:
- 1 cup plain yogurt
- 1/2 cucumber, grated
- 1/4 teaspoon cumin powder
- 1/4 teaspoon black pepper powder
- Salt to taste
INSTRUCTIONS
Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large pan or pot, heat the ghee or vegetable oil over medium heat. Add the cumin seeds, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until fragrant.
Add the sliced onions to the pan and sauté until they turn golden brown.
Add the ginger paste, garlic paste, turmeric powder, red chili powder, and biryani masala powder to the pan. Stir well and cook for a minute.
Add the chopped tomatoes to the pan and cook until they become soft and mushy.
Add the fish pieces to the pan and gently mix them with the masala. Cook for a few minutes until the fish starts to cook through.
Drain the soaked basmati rice and add it to the pan. Stir gently to combine the rice with the fish and masala.
Add enough water to the pan to cook the rice. The ratio of rice to water should be 1:2. Season with salt to taste.
Cover the pan and cook on low heat until the rice is fully cooked and fluffy. This will take about 15-20 minutes.
While the biryani is cooking, prepare the cucumber raita. In a bowl, combine the grated cucumber, plain yogurt, cumin powder, black pepper powder, and salt. Mix well.
Once the biryani is cooked, remove the pan from heat and let it rest for a few minutes. Fluff the rice gently with a fork.
Serve the Fish Biryani hot, garnished with fresh cilantro leaves, and accompanied by cucumber raita.
TIPS
- Choose fresh fish fillets for the best flavor and texture in the biryani.
- Soaking the rice before cooking helps to achieve a fluffy and separate grain texture.
- Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder in the recipe.
- You can add vegetables like peas, carrots, or bell peppers to the biryani for added nutrition and texture.
- Serve the biryani with a side of fresh salad or raita to complete the meal.
- To make the dish more weight loss-friendly, use a healthier cooking oil like olive oil or coconut oil instead of ghee.
NUTRITION VALUE
- Calories: 350
- Protein: 25g
- Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
