Bengali Style Fish Biryani Recipe

Fish biryani in Bengali style - Wow! Enough to make one's mouth water. There is an interesting story behind this Bengali delicacy. Biryani in Bengal evolved from the Lucknow style when the last Nawab of Awadh was exiled to Kolkata. The Nawab brought his royal chef along. Due to recession in those times, meat was a costly item. So, the chefs prepared biryani using potatoes. Later on this became the speciality of biryani in Bengal, though meat or fish is served along with it.

Compared to other types of biryanis, Bengali style fish biryani contains much less on spices but tastes extremely delicious. This delectable non vegetarian rice recipe is generally prepared using the most loved rohu fish. However the fish may vary according to your preference and taste. The use of potatoes add an entirely different flavour to this delightful dish.

Do try this Bengali style fish biryani recipe at home and give a delightful treat to your taste-buds.

Serves: 4-5
Preparation time: 30 minute
Cooking time: 45 minutes

Ingredients

• Basmati rice- 2 ½ cups
• Fish- 4-5 pieces (preferably Rohu fish)
• Onions- 2 (large, sliced)
• Potatoes- 2 (large, cut into quarters)
• Cinnamon stick- 1
• Black cardamom- 1
• Green cardamom- 2
• Cloves- 3
• Bay leaves- 3
• Nutmeg powder- ½ tsp
• Mace powder- ½ tsp
• Turmeric powder- ½ tsp
• Chilli powder- 1tsp
• Cumin powder- ½ tsp
• Lemon juice- 2tbsp
• Milk- 1 cup
• Saffron- a pinch
• Sugar- 1tsp
• Salt- as per taste
• Kewra water- 1tsp
• Ghee- 2tbsp
• Oil- 4tbsp
• Coriander leaves- 2 tsp (chopped for garnish)
• Water- 5 cups
  

Procedure

1. Wash and clean the fish pieces properly. Marinade these pieces with one tablespoon of lemon juice, turmeric powder, red chilli powder, cumin powder, salt and keep it aside for about 10-15 minutes.
2. Clean and wash the rice.
3. Heat one tablespoon of ghee in a deep bottomed pan. Add the bay leaves, cinnamon, cardamoms, cloves and rice one by one.
4. Add water to this. Cover the pan and cook for about 10 minutes on low flame till the rice is 90% cooked.
5. Once done, remove the rice from the flame and spread it on a plate. Keep this aside.
6. Mix saffron with the milk and keep it aside.
7. Boil the potatoes for about 10 minutes until they become tender.
8. Fry these boiled potatoes in about one tablespoon of oil on medium flame for 5 minutes and keep it aside.
9. Heat two tablespoon of oil in a pan and fry the fish pieces on low flame for about 5-6 minutes on both sides. Once done, keep it aside.
10. Next fry the onion slices in one tablespoon of oil on medium flame for 3-4 minutes till they turn golden brown. Keep this aside.
11. Now heat one tablespoon of ghee in a wide and deep bottomed pan.
12. Divide the rice into two halves. Spread one half of this rice in the pan.
13. Sprinkle sugar, nutmeg powder, mace powder, salt, one tablespoon of saffron mixed milk, half of the fried potatoes and fried onions and spread as a layer.
14. In the next layer add the rest of the rice, potatoes, onions, milk and salt. Spread it evenly.
15. Now add the fish pieces to this layer.
16. Lastly add the kewra water over the layer.
17. Cover the pan and cook for about 10-15 minutes on very low flame.
18. Sprinkle a tablespoon of lemon juice before switching off the flame.
19. Once done, remove the biryani from heat and garnish with chopped coriander leaves.

The delicious and finger-licking Bengali style fish biryani is ready to be served. Enjoy it with raita and papads.