Step-by-Step Guide to Prepare Perfect Bhetki fish biriyani

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The ingredients needed to make Bhetki fish biriyani:

1. Prepare For rice
2. Get 2 1/2 cups biriyani rice
3. Prepare 4 green cardamoms
4. Prepare 2 bay leaves
5. Prepare Salt as per taste
6. Get 5 cups water
7. Take 1 tsp ghee optional
8. Make ready For fish marination
9. Prepare 6 bhetki fish steaks
10. Make ready 1 tsp lemon juice
11. Get Salt as per taste
12. Prepare 1 green chilli paste optional
13. Get 1/2 tsp ginger-garlic paste
14. Make ready 1/2 tsp red chilli powder
15. Prepare 1/4 tsp biriyani masala
16. Prepare 1 tsp vegetable oil for fry the fish pieces
17. Prepare Fish gravy
18. Get 150 g curd
19. Get 3 tsp biriyani masala, I have used readymade biriyani masala
20. Take 1 medium onion finely chopped
21. Prepare 1 medium onion paste
22. Prepare 1 tsp ginger paste
23. Get 1 tsp garlic paste
24. Make ready 3-4 green chillies
25. Take 1 tsp black pepper powder
26. Make ready 1 tsp red chilli powder
27. Prepare 1 " cinnamon
28. Make ready 2-3 green cardamoms
29. Take 3-4 cloves
30. Make ready Salt as per taste
31. Make ready 1-2 tsp oil for cooking gravy
32. Prepare Layering time
33. Make ready 5-6 saffron strings
34. Make ready 3/4 th cup hot milk
35. Take 1 tsp kewra water
36. Get 4 medium onions Barista
37. Get 1 tsp ghee optional

Fish biryani recipe with step by step pictures - aromatic delicious hyderabadi dum biryani recipe For this fish biryani, rice should be just done and you should be able to feel the bite when you eat it. Find bhetki fish stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Barramundi or what Indians popularly called Bhetki is a popular and tasty fish.

Instructions to make Bhetki fish biriyani:

1. Prepare first saffron milk, just put saffron strings in hot milk and keep aside.
2. Marinate the fish steaks with marinated ingredients and keep aside for at least 30 mins.
3. Put spices to boiling water followed by rice. Cook the rice low flame untill almost done like 90percent,not become soft and long enough. In that time take out rice and keep aside.
4. Fry the fishes for just 1 min. Bhetki is very soft fish. So it won't need much cooking. Otherwise it will break. Reason for fry is just holding masala, it makes fish more tasty. Without fry also you can do the process. Use a non-stick pan for frying, it won't stick masala.
5. Make a paste of ginger garlic chillies and onions and keep aside.
6. Now prepare gravy. Heat oil in pan, add whole masala when aroma arise put chopped onions. Fry onions till golden. Then add ginger garlic onion paste. Cook untill raw smell of masala gone. Put beated curd followed by biriyani masala, chilli powder and pepper powder while flame is low. Stirr continuosly and cook untill oil starts separating from masala. Adjust with salt. Do not put salt much because for preparation of rice already salt is there.
7. Take out from flame and put fish pieces very carefully and cover it. Keep aside for assemble time.
8. Final process we will be doing by dum technique. So take a thick bottom vessel for cooking. First layer put some rice, then some Barista.
9. Then again rice, then fish pieces with gravy. Gravy spread evenly, not only in one place.
10. Next again rice layer. Top layer put rest of barista, kewra water, ghee and saffron milk. Cover it with alluminium foil or seal with dough.
11. Cook high heat for 2 mins, then low heat for 5-8 mins.
12. Switch off flame and keep for resting time for at least 10 mins.
13. Serve with raita and onion salad.
14. Note: take out fish pieces and then mix the rice gently before serving. Otherwise it could be break.
15. Note: Barista is crispy fried onion in ghee.

Thousands of new, high-quality pictures added every day. Barramundi or what Indians popularly called Bhetki is a popular and tasty fish. Many delicious recipes are made with this white. Delicious fish biryani, loaded with flavoursome spices is the perfect delicacy to serve at a lunch party. I used sear fish (Aikora), you can use butter fish (modha), pomfret (avoli) etc.

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