Biryani can also be made with bhetki fish instead of meat, know this

Just hearing the name 'biryani' evokes a different feeling. People from different parts of the country and abroad have enjoyed this taste. Although biryani is popular everywhere, the taste is different. Those whose tongues water at the smell of biryani can say that biryani cannot be cooked without meat. However, biryani cooking has also changed with time in different parts of this country.

From fish lovers to vegetarians - everyone has changed their cuisine in their own way. If you have an objection to meat, but love biryani, make fish tikka biryani once. Bangladeshi hilsa-biryani is famous. However, even when you go to eat that biryani, you have to pick out the fish bones. However, there is no such hassle in fish tikka biryani.

Let's find out how to make Fish Tikka Biryani—

* 7-8 pieces of Basa or Bhetki fillet (cut into small pieces)

* 300-400 grams Dehradun rice

For marinating the fish

* 1 tablespoon of lime juice

* 1 tablespoon of ginger-garlic paste

* 1 tablespoon of Kashmiri chilli powder

* 1 tablespoon of coriander powder

* Half a tablespoon of cumin powder

* Salt to taste

* 1 tablespoon of mustard oil

For cooking the biryani

* 3-4 tablespoons of ghee

* 2 large onions, thinly sliced

* 1 inch of ginger paste

* 8-10 cloves of garlic paste

* 1 medium tomato

* 6-7 green chillies

* 2-3 drops of kewra water

* 2-3 drops of Rose water

* 2-3 tablespoons biryani masala

* 6-7 small cardamoms

* 3-4 pieces cinnamon

7* -10 peppercorns

* 1 piece nutmeg

* 2 bay leaves

* 3-4 tablespoons saffron milk

* Salt and sugar to taste

Method

This dish can be made with basa, bhetki or any fish fillet of your choice. Wash the fillet and rub it with lemon juice, salt, ginger-garlic paste, Kashmiri chili, coriander-cumin powder, and oil for at least half an hour. Fry the fillets in a non-stick pan with oil and turn them over. You can also grill them on a skewer or a stick.

Now it's time to make the biryani gravy. Fry the thinly sliced ​​onion in a pan with a little ghee and oil. Keep some of the leftovers aside for the final portion. Make a paste with the remaining onion. Heat the garam masala in oil. When the onion is fried, add the ginger-garlic paste, chilli powder. When the masala is cooked, stir in the tomato until it melts and the oil starts to release. In the meantime, add the fish tikka and boil it for 2-3 minutes on low heat.

Boil the rice in a pot with hot water, add the whole garam masala and boil it for 80 percent, drain the water and cool it. Now, in a large pot, first put the fish tikka paste, spread the prepared rice on it. Put the fish pieces on it. Spread the biryani masala, a little ghee.

Arrange the rice layer again. From the rest, add a little rose water, kewra water and saffron milk. Spread ghee, saffron milk and biryani masala on top. Cover the pot with a lid, reduce the heat and simmer for 10-15 minutes. Then the fish tikka biryani will be ready. Serve hot.