#BSK Karachi Style Masala Cod Fish Biriyani Recipe

Name: #bsk Karachi Style Masala Cod Fish Biriyani Recipe
Total time: 90 min
Yield: 3
Cuisine: Mughlai

This is an experimental Fusion Recipe which I have prepared in Karachi style with Cod Fish. Cod Fish is available mainly in Atlantic Ocean, Pacific Ocean and Arctic Ocean. The use of Cod Fish in Biriyani is not found in Karachi but if considering ocean fishes, Salmon is used in Biriyani and more popular with the name ‘Ramas’ in Karachi. The culinary art of Karachi is influenced by Muhajir Community consisting of Muslim immigrants and refugees of various South Asian ethnic backgrounds which also includes their descendants, migrated from India in the upshot of the Partition of British India in August 1947.

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Non Vegdiet

1hr 30minstotal

ingredients serves

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Ingredients For #BSK Karachi Style Masala Cod Fish Biriyani Recipe

450 g Cod fish fillets
0.5 Tsp Red chili powder
0.25 Tsp Turmeric powder
0.5 Tsp Crushed coriander seeds
1 Tsp Ginger garlic paste
2 Tbsp Lemon Juice
As Required Salt
0.5 Cup White Oil
3 Pieces Green Cardamom
2 Pieces Cloves
2 Pieces Bay Leaves
1 Inch Cinnamon
1 Tsp Cumin seeds
1 Pieces Nutmeg
1 Pieces Mace
1 Tsp Peppercorns
1 Pieces Black cardamom pod
1.5 Cup Basmati Rice
2 Pieces Bay Leaves
2 Pieces Star anise
2 Tbsp Salt
4 Cups Water
300 g Onion chopped
250 g Tomato chopped
1 Tbsp Ginger garlic paste
0.5 Tsp Red chili powder
0.5 Tsp Garam masala powder
0.125 Tsp Turmeric powder
0.5 Tsp Coriander powder
0.33333333333333326 Cup Yoghurt
0.5 Tsp Salt
0.25 Cup white oil
Handful Chopped coriander leaves
2 Tbsp Mint leaves
1 Pieces Lemon
4 Pieces Slit green chilies
1 Tsp Ghee or clarified butter
As Required Aluminum Foil
2 Pieces Hard boiled eggs sliced

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Directions : #BSK Karachi Style Masala Cod Fish Biriyani Recipe

STEP 1.In a mixing bowl make a paste of red chilli powder, turmeric powder, crushed coriander, ginger-garlic, lemon juice and salt. Apply these on the fish fillets and marinate for 20 minutes.
STEP 2.In a frying pan, in ½ cup oil shallow fry each side of the fish fillets for 2 minutes.
STEP 3.In a same pan fry the onion in ¼ cup oil to prepare beresta. Put aside 2 tablespoons of beresta for topping.
STEP 4.Put all the whole spices in oil and stir for few seconds and then add ginger garlic paste.
STEP 5.After frying for one minute, add tomato, all ground spices, left over spices from the marinated fish and singe in medium high heat till the excess water of tomato is dried up and tomato becomes soft and caramelized. But be careful as spices should not get burnt. Add little water at this stage if needed. Now either put off the gas or lower the heat to add yoghurt slowly by stirring continuously. Singe the spices till the oil leaves spices. This process in India known as ‘Bhuna.’ In Pakistan, Bhuna is done in medium high heat. Now when the spices are ready keep aide.
STEP 6.Wash and soak rice into water for 1 hour.
STEP 7.In a medium sized utensil pour 4 cups of water. Add salt, bay leaves, star anise and boil the water. Then add rice, cook 80%, drain water and put aside.
STEP 8.Take a big utensil in which you will get 2 to 3 inches space after placing fish and rice.
STEP 9.Brush clarified butter at the bottom of the utensil; prepare first layer in the bottom with half rice; prepare next layer with 1/3 of gravy; then will be some rice, then some gravy and then half of fried fish; followed by the rest of the rice, then rest of gravy and on top the rest of fried fish to complete the layering of Biriyani.
STEP 10.Spread coriander leaves, mint leaves, rest of beresta, lemon pieces and slit green chilli on top.
STEP 11.Seal the utensil with aluminum foil/wheat flour/kitchen cloth so that steam does not come out.
STEP 12.Place the utensil on a heavy bottom pan and cook for 5-7 minutes in medium heat. In this process the steam will be created inside. When the steam is ready cook on low heat for 15 minutes. In this process the rice will be cooked in its own steam. After 15 minutes switch off the gas and put the Biriyani for rest for 10 minutes.
STEP 13.In the last stage, garnish with chopped mint leaves; also cut the boiled egg lengthwise and garnish. Karachi Style Cod Fish Biriyani is ready to serve with appropriate sides!

Nutrition
value

1105

calories per serving

66 g Fat35 g Protein91 g Carbs15 g FiberOther

Current Totals

66 g Fat
35 g Protein
91 g Carbs
15 g Fiber

MacroNutrients

Carbs
91 g
Protein
35 g
Fiber
15 g

Fats

Fat
66 g

Vitamins & Minerals

Calcium
154 mg
Iron
6 mg
Vitamin A
1939 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
112 mcg
Vitamin B12
2 mcg
Vitamin C
57 mg
Vitamin E
11 mg
Copper
1 mcg
Magnesium
160 mg
Manganese
2 mg
Phosphorus
595 mg
Selenium
41 mcg
Zinc
3 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Tanzeena Mukherjee's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts