Delicious Fish Biryani - learn to make this fragrant and filling dish with a taste of the exotic. If you prefer, you can substitute the fish fillets with some king prawns using the same shallow frying method but without the batter.
Prep Time

(incl. rice soaking) 40 mins mins

Cook Time

30 mins mins

Total Time

4050 mins mins

Serves

6

Ingredients

  • 2 cups Laila Basmati Rice
  • 1 onion chopped
  • cup of sweetcorn & diced carrot
  • green chillies & red chillies - 4 (minced)
  • 2 tbsp Laila ginger-garlic paste
  • 2 crushed tomatoes
  • fresh coriander leaves
  • 2 tsp chilli powder
  • 1 tsp coriander, cumin & turmeric powder
  • cup curd
  • 2 tbsp ghee
  • 1 tsp cumin seeds
  • 2 cardamom pods
  • 1 bay leaf
  • 1 star anise
  • 10 cashew nuts/almonds
  • Salt (to taste)
  • For Fish
  • 4 fish fillets
  • 3-4 tbsp oil
  • tsp chilli powder
  • tsp salt
  • tsp salt
  • tsp powdered pepper
  • 1 egg

Method

  • First, wash and soak the rice in cold water and set aside for half an hour.
  • In a separate bowl, beat the egg with the salt, chilli, turmeric and pepper.
  • Then take the fish fillets, cut them into small pieces and coat them in this mixture and then shallow fry.
  • Once these have fried, keep them to the side.
  • Heat the ghee in a deep pan and add the cinnamon, cardamom, bay leaf, star anise.
  • Add the onions and fry until they become golden brown.
  • Add the ginger-garlic paste, chillies, sweetcorn and carrot. Fry this for a further 2-3 minutes until cooked.
  • Add the tomato puree along with the chilli powder, coriander, cumin, turmeric and curd.
  • Fry until a spicy paste is formed.
  • Add some of the chopped coriander leaves (saving some for garnishing), also add the chopped mint leaves and fry for another minute.
  • Add the nuts and then place this mixture with the rice into a rice cooker with three cups of water and leave it to cook.
  • Once the rice is cooked, add the fried fish pieces to the biryani and gently toss everything. Keep the rice covered for ten minutes so as to allow the fish flavour to be soaked up by the rice.
  • Garnish with coriander leaves and serve.
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