Fish Biriyani with Fresh Dill
Ingredients
- 3 Cups basmati rice (uncooked)
- 2 Lbs boneless fish (cut into 3 inch slices)
- 1/2 cup olive oil divided
- 2 Tsp ghee (clarified butter)
- 1 onion (sliced)
- 2 tomatoes (chopped)
- 3 Tsp ginger paste (or grated ginger)
- 3 Tsp garlic paste (or finely diced garlic)
- 3 Tbsp biryani masala
- 1/2 Tsp cumin
- 1/2 Tsp turmeric
- 1 Tsp garam masala
- 1 cup fresh dill (chopped and divided)
- 4 Cups water
- 1 cup milk
- 1 Tsp saffron (optional)
- 2 Tsp salt
Note
Biryani masala is available in Asian & Indian stores. Combine equal parts of powdered cumin, coriander, turmeric, fennel with 1/2 quantity of powdered chili, cinnamon, cloves to make your own custom basic biryani masala mix.
Directions
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| Soak rice in water. |
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| Heat 2 tsp oil. Smear fish with cumin, turmeric salt and lightly sear on both sides for 2 minutes. Keep aside. |
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| Heat remaining oil in a deep dish. Add onion and cook about 3-5 minutes till translucent. Add ginger, garllc paste and cook another 2 minutes. Add biryani masala, tomatoes and cook for 3-5 minutes till oil floats on top.. |
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| Add 4 cups water and cook till it boils. Add soaked rice, salt, half of the dill and close the lid. Cook ten minutes. |
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| Heat oven to 350 degrees. Open the deep dish, add remaining dill, milk and gently stir the mixture. Rice should be half cooked at this point. Gently slide in fish, saffron, Drizzle the ghee, cover with rice and cover the lid. Bake in the oven for 20 minutes. |
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| Serve warm with yogurt or raita. |
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Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!