Meen Biryani (mangalorean Fish Biryani)

Meen Biryani, also known as Mangalorean Fish Biryani, is a flavorful and aromatic dish from the Dakshina Karnataka Cuisine. This biryani is made with marinated fish, fragrant spices, and long-grain basmati rice, creating a delicious and satisfying meal.

Meen Biryani (mangalorean Fish Biryani)

Ingredients

  • 500g fish, cut into pieces
  • 2 cups basmati rice, soaked for 30 minutes
  • 1 cup yogurt
  • 2 onions, thinly sliced
  • 2 tomatoes, chopped
  • 4 green chilies, slit
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin seeds
  • 4 cloves
  • 4 cardamom pods
  • 1-inch cinnamon stick
  • 3 tablespoons ghee
  • Salt to taste
  • 3 cups water

Instructions

  1. Marinate the fish pieces with yogurt, turmeric powder, red chili powder, and salt. Let it marinate for 30 minutes.
  2. Heat ghee in a large pot and add cumin seeds, cloves, cardamom pods, and cinnamon stick. Sauté until fragrant.
  3. Add sliced onions and sauté until golden brown.
  4. Add ginger-garlic paste and green chilies. Sauté for 2 minutes.
  5. Add chopped tomatoes, mint leaves, and coriander leaves. Cook until the tomatoes are soft.
  6. Add marinated fish and cook for 5 minutes.
  7. Layer soaked rice over the fish mixture. Add water, garam masala, and salt. Cover and cook until the rice is done.
  8. Once done, gently fluff the biryani with a fork and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
45g
Fat
12g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the Meen Biryani with raita, pickle, and papad for a complete meal.

Tips & tricks

For best results, use fresh fish and adjust the spice levels according to your preference.

Cost

$20