Mangalorean Fish Biryani
Mangalorean Fish Biryani is a delicious and aromatic dish from the Mangalorean Catholic Cuisine, known for its unique blend of spices and flavors.
Ingredients
- 500g fish, cut into pieces
- 2 cups basmati rice
- 1 cup yogurt
- 2 onions, thinly sliced
- 4 tomatoes, chopped
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 1/4 cup ghee
- 1/4 cup oil
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 4 cups water
- Salt to taste
Instructions
- Marinate the fish with yogurt, turmeric powder, red chili powder, and salt. Set aside for 30 minutes.
- Wash and soak the basmati rice for 30 minutes.
- Heat ghee and oil in a large pot. Add cumin seeds and fennel seeds.
- Add sliced onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for 2 minutes.
- Add chopped tomatoes, mint leaves, and coriander leaves. Cook until the tomatoes are soft.
- Add marinated fish and cook for 5 minutes.
- Drain the soaked rice and add it to the pot. Mix gently.
- Add 4 cups of water and salt. Bring to a boil, then reduce the heat and cook covered until the rice and fish are done.
- Sprinkle garam masala on top and gently mix.
- Serve hot with raita and pickle.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Protein
- 25g
- Carbohydrates
- 45g
- Fat
- 15g
Supplies
Large pot Spatula Measuring cups and spoons Knife Cutting board
Tools
Stove Cooking spoon Strainer
Serving suggestions
Serving suggestions: Serve the Mangalorean Fish Biryani with cucumber raita and mango pickle.
Tips & tricks
Tips: Ensure the fish is fresh for the best flavor in the biryani.
Cost
$20