Bengali Style Fish Biryani | फिश बिरयानी | Rui Macher Biryani Recipe by Ananya | India Food Network

India Gate Basmati Rice presents Jashn-e-Biryani for all Birayani lovers. This Delicious Bengali Style Fish Biryani by Ananya is a treat for your taste buds. Its easy and quick so that you can make this at your home.

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INGREDIENTS
For Fish:
Rui mach 4-6 pieces
Onion, chopped: ½ cup
Onion paste: 3 tbsp
Ginger paste: 1 tbsp
Garlic paste: 1 tbsp
Red chili powder: 1 tbsp
Green chili: 2-4
Mishti Doi (sweetened yogurt): ¼ cup, whisked well
Coconut milk: 1 cup
Ghee (clarified butter): 3 tbsp
Mustard oil
Turmeric powder
Salt: 1 tbsp
For biriyani Rice:
Rice: 2 cup or 500g, Basmati
Coconut milk: 1 cup
Green chili: 1-2
Ghee (clarified butter): 4 tbsp
Salt: 1 tsp
Warm water: 3 cup
Whole Garam Masala:
Bay leaf: 1
Cinnamon stick: 2”
Green cardamom: 4-5, crushed
Clove: 5-6, pounded

INSTRUCTIONS
Deep-fry the fish pieces in mustard oil applying salt and turmeric.
Soak rice in water for 20 mins. Parboil the rice with bay leaf, cinnamon, cardamom and cloves.
Heat 3 tbsp ghee in deep-bottomed wok and fry chopped onion until onion turns translucent and pale golden in colour.
Add onion, ginger, and garlic paste with red chili powder and fry until oil separates. Sprinkle water in between if required. Add whisked mishti doi, salt and stir well to mix with the masala. Pour half of coconut milk
Add fish pieces into the gravy very carefully in a single layer without overlapping the fish.
Add green chili and rest of the coconut milk and cook for 2-3 mins with cover or until fish is cooked thoroughly.
For the Rice:
Rub the rice with ghee and salt to taste.
Layer the rice alternating with fish curry, rice, ghee, green chilies and coconut milk
Seal the cooking vessel with atta dough and put Dam for 20 mins.