Fish Biryani With Salmon Recipe

Cooking Directions

• STEP 1.Marinate the salmon with a mixture of yogurt, ginger-garlic paste, turmeric, red chili powder, and salt.
• STEP 2.Heat oil in a pan and sauté onions until golden brown. Remove half of the onions and set aside for garnishing.
• STEP 3.Add the marinated salmon to the pan and cook until it is lightly browned on both sides. Remove the salmon and set aside.
• STEP 4.In the same pan, add whole spices like cinnamon, cardamom, and cloves. Then add sliced onions and cook until they are caramelized.
• STEP 5.Add ginger-garlic paste, green chilies, and tomatoes. Cook until the tomatoes are soft and the mixture is well combined.
• STEP 6.Add biryani masala, turmeric powder, and salt. Mix well and cook for a few minutes.
• STEP 7.Add soaked basmati rice and water. Bring it to a boil, then reduce the heat and cover the pan. Cook until the rice is tender and cooked through.
• STEP 8.Layer the cooked rice with the salmon pieces, caramelized onions, mint leaves, and coriander leaves. Cover the pan and cook on low heat for 10-15 minutes.
• STEP 9.Serve the Fish Biryani with Salmon hot with raita or cucumber salad.

Cooking Tips

• Make sure to marinate the salmon for at least 30 minutes to allow the flavors to penetrate.
• Soak the basmati rice for 30 minutes before cooking to ensure fluffy and separate grains.
• You can add saffron strands soaked in milk to the rice for an extra aromatic touch.
• Garnish the biryani with fried onions, roasted cashews, and raisins for added texture and flavor.

Storage and Serving

• Fish Biryani with Salmon is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the biryani in a microwave or on the stovetop, adding a splash of water to prevent it from drying out.
• Serve the reheated biryani with a side of raita or yogurt to balance the flavors.