FISH BIRYANI WITH RAITA RECIPE
Fish Biryani with Raita is a flavorful and aromatic Indian rice dish made with marinated fish and fragrant spices. It is a nutritious option for an Indian weight loss diet as it incorporates lean protein from fish and wholesome basmati rice. The biryani is layered with spices and herbs, imparting a rich and aromatic taste. The raita, made with yogurt and cucumber, provides a cooling and refreshing accompaniment.
INGREDIENTS
For Fish Marinade:
- 500 grams of fish fillets, cut into pieces
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
For Biryani:
- 2 cups basmati rice
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup plain yogurt
- 1 tablespoon biryani masala powder
- 1 teaspoon cumin seeds
- 4-5 cloves
- 2-inch cinnamon stick
- 4-5 green cardamom pods
- 2-3 bay leaves
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 2 tablespoons ghee or vegetable oil
- Salt to taste
- Water as needed
For Raita:
- 1 cup plain yogurt
- 1/2 cucumber, grated
- 1/2 teaspoon roasted cumin 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 bowl, combine the fish pieces with ginger-garlic paste, lemon juice, red chili powder, turmeric powder, and salt. Mix well and marinate for 20-30 minutes.
Heat ghee or vegetable oil in a large pot or Dutch oven. Add the cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaves. Sauté for a minute until fragrant.
Add the sliced onions and sauté until they turn golden brown.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the marinated fish pieces along with the marinade. Cook for a few minutes until the fish is partially cooked.
In a separate pot, bring water to a boil. Add salt and the soaked and drained rice. Cook the rice until it is 70% cooked, then drain the water.
Layer the partially cooked fish and masala mixture at the bottom of the pot. Add a layer of the partially cooked rice on top. Repeat the layers, ending with a layer of rice.
Sprinkle biryani masala powder, chopped coriander leaves, and mint leaves over the top layer of rice.
Cover the pot with a tight-fitting lid and place it over low heat. Cook for about 20-25 minutes until the rice is fully cooked and aromatic.
While the biryani is cooking, prepare the raita by mixing together the yogurt, grated cucumber, roasted cumin powder, and salt in a bowl.
Once the biryani is cooked, remove it from the heat and let it rest for a few minutes.
Serve the Fish Biryani hot with a side of raita.
TIPS
- Choose firm fish fillets such as cod, tilapia, or halibut for the biryani. Avoid using delicate fish varieties that may break apart during cooking.
- Adjust the spice levels according to your preference. You can add more or less chili powder and biryani masala powder.
- Soaking the rice before cooking helps to achieve long and separate grains.
- Be careful not to overcook the fish to prevent it from becoming dry and rubbery.
- You can garnish the biryani with fried onions and roasted cashews for added flavor and texture.
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NUTRITION VALUE
- Calories: Approximately 400-450 kcal
- Protein: 25-30 grams
- Carbohydrates: 45-50 grams
- Fat: 10-12 grams
- Fiber: 2-3 grams
