Basa Fish Biriyani, We need prepare 48 Ingredients And 16 Steps

Ok now How To Serve Basa Fish Biriyani

You can cook Basa Fish Biriyani by using 48 ingredients and 16 steps. Here is how you cook Basa Fish Biriyani.

Ingredients of Basa Fish Biriyani

You need to prepare 500-600 gms of Basa Fish Fillet Cut into Medium Cubes.
Prepare of for fish marinate.
You need to prepare 1 tbsp of Fresh Lemon Juice/White Vinegar.
Prepare 1 tbsp of Rice Flour.
Prepare 1 tsp of Salt.
You need to prepare 1 tsp of Red Chilli Powder.
Prepare 1 tsp of Turmeric Powder.
You need to prepare of Sauce/Gravy Preparation.
You need to prepare 1/2 cup of onion finely chopped.
You need to prepare 1/2 Cup of Onion Paste.
You need to prepare 1 tsp of Green Chilli Paste.
Prepare 1 tsp of Ginger Paste.
You need to prepare 1 tsp of Garlic Paste.
Prepare to taste of Salt.
Prepare to taste of Sugar.
You need to prepare 1 tsp of Red Chilli Powder.
You need to prepare 1/2 tsp of Coriander Powder.
Prepare 4 tbsp of Plain Yoghurt.
Prepare 1/2 tsp of Cumin Powder.
You need to prepare 2-3 tbsp of Deep Fried Onions (Birista).
Prepare 1/3 Cup of Warm Water.
You need to prepare 1/2 tsp of Roasted Cumin Seeds Powder.
You need to prepare 1/2 tsp of Garam Masala Powder (Homemade).
You need to prepare 2 tbsp of Cooking Oil (Any Veg. Oil).
Prepare 2 tbsp of Ghee.
You need to prepare of for rice.
You need to prepare 2 cup of washed and soaked Basmati Rice.
You need to prepare 2 of Bay Leaves.
Prepare 4 of Cloves.
You need to prepare 7-8 of Black Peppercorns.
Prepare 1 of Star Anise.
Prepare 1 of Black Cardamom.
Prepare 4-5 of Green Cardamoms.
Prepare 2 inch of Cinnamon Sticks (Broken into halves).
You need to prepare 1 tsp of Shah Jeera/Cumin Seeds.
You need to prepare 2 of Green Chillies (Slit).
You need to prepare 2 tbsp of Sliced Onions.
Prepare 4 Cups of Hot/Boiling Water.
Prepare 1/2 tsp of Ginger Grated.
Prepare 1 tbsp of Fresh Lemon Juice.
You need to prepare to taste of Sugar.
Prepare to taste of Salt.
You need to prepare 1 tbsp of Ghee.
Prepare 1/8 Cup of Fried Onion Birista.
Prepare 1 tbsp of Fresh Coriander Leaves: (Finely Chopped) Optional.
You need to prepare 2-3 Drops of Rose Water Edible.
You need to prepare 2-3 Drops of Kewra Water.
You need to prepare 5-6 of Saffron Strands Diluted in 2 tbsps Warm Milk for 30 mins.

Basa Fish Biriyani step by step

Firstly, marinate the fish with the aforementioned ingredients and set aside for at least an hour’s time, by cover it.
Keep the rest other ingredients aforementioned, ready & handy to prepare the gravy & also, the tempering spices for the Rice Preparation.
Heat a frying pan over a medium-high flame by adding some cooking oil to it- Shallow Fry the Fish- Strain & set aside.
Wash well & soak the measured rice for at least 30-45 mins time before preparing the same....
Take a large heavy bottomed pan/wok/kadhai: Boil the measured water (in the ratio of 1:2- ie. 2 Cups of Rice : 4 Cups Water), along with all the above-mentioned whole spices added to it.
Add to it now- Lemon Juice, Salt & Sugar (To Taste), Grated Ginger & Sliced Onions, Slit Green Chillies & a dollop of ghee in it- Cover the lid of the pan & allow it to cook until 70% is done.
Check in between for the correct & desired consistency of it- Turn off the flame now... & segregate the same into 2 halves for the layering of the Biriyani.
Now, while the Rice was getting cooked & ready: On another oven- prepare the fish gravy....
Heat a frying pan over the medium flame: Add in the oil & ghee (both mixed together), to it now goes in all the Tempering Spices- sauté until its finest aroma.
Add into it: One by one the sliced onions- sauté for a minute, onion paste & some salt & sugar (to caramelise), 3G Paste & sauté until the raw smell goes off & the oil surfaces up in the pan.
Add in the splash of water (if the need be so, while sautéing the gravy), now add into it the salt, turmeric & red chilli powder, rose & kewra water, Onion Birista & the measured water for its gravy/sauce consistency.
Cover the lid & bring it to a boil: Once it starts boiling- Add in the fried fish cubes, lower the flame to medium-low & put back its lid & allow it to cook until its gravy thickens a bit (keep checking & stirring occasionally).
Turn off the flame: It’s time for the layering now...Rice is already cooked...1st layer is of the Rice- Add in some ghee & rose & kewra waters to it, some onion birista- Now, layer generously- the cubed fish with its gravy, stirring spread it evenly.
On the top of it should go: The 2nd layer of the Rice- Repeat the same/similar process, as that of the 1st... Add in some more ghee & saffron diluted milk & the meetha ittar, chopped coriander leaves & the rest of the onion birista.
Cover the lid of the pan & also, block the hole/vent on the lid with a clove...Put it on the DUM for about 5 mins time on the high flame then, lower the flame to absolute low & let it slow cook on the DUM, for another 15-20 mins time.
Turn off the flame & holding the pan tight: Shake it up very carefully & cautiously to get everything well infused & incorporated with each other- Let it sit on the oven itself for the next 15-20 mins time before serving it piping hot with the dip/raita of your choice or simply have it with some plain green salads.

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