A flavorful and aromatic fish biryani made with fresh hake, baby potatoes, and basmati rice, garnished with parsley and lemon zest.
Ingredients
- 1/4cupoil
- 2piecelarge onions
- 4piececardamom pods
- 4clovewhole cloves
- 2piececinnamon bark
- 1tspfresh ginger
- 4clovegarlic
- 1tspfennel seeds
- 1tspground coriander
- 1tspground cumin
- 2tspbiryani masala
- 8piecebaby potatoes
- 2lbfresh hake, cubed
- salt and pepper
- 2cupbasmati rice
- 1piecelemon (zest)
- 1canbrown lentils (15 oz)
- 1handful parsley, chopped
How to make Fish Biryani
Heat the oil in a pot, slice the onions, and fry them until they are soft.
Chop the ginger and crush the garlic. Add the cardamom, cloves, cinnamon bark, ginger, and garlic, then fry for a couple of minutes.
Add the fennel seeds, ground coriander, ground cumin, biryani masala, and a splash of water. Mix to form a paste.
Peel and cut baby potatoes into ½ inch thick disks, then add and fry until coated in spice.
Cover the pot with the lid and simmer until potatoes begin to soften.
Season the fish with salt and pepper and add to the pot. Steam for 10 to 15 minutes until the fish is firm and opaque. Set aside.
Place rice in a pot with 3 cups of water. Add salt and boil until tender. Then drain the rice through a colander.
Drain and rinse the lentils, then stir them into the rice.
Layer the rice and fish mixture in a pot.
Add ¼ cup of water and cover with the pot lid. Simmer for 30 minutes.
Top the biryani with parsley and lemon zest.
Tips & Tricks
For a richer flavor, you can marinate the fish in some of the spices before cooking.
Serve the biryani with a side of raita or a simple cucumber salad for a refreshing contrast.