Balochistan is a province of Pakistan in the northwestern region holding many treasured recipes. The word Baloch is derived from Sanskrit meaning strength. People of Balochistan speak Persian and have a strong influence on their food and language from Iran. The food is simple yet amazingly delicious: using a few spices that make an impact on the flavours of the food. People are of Balochistan are very simple and extremely hospitable.
Fish Biryani is a simple and very underrated rice dish. It was introduced to us in the early ’90s by one of my parent's family friends. Every Friday a pot full of fish Biryani arrived at our door and it became our family favourite. Since then it's been so many years and it’s still our family favourite. Now my kids love it and although I don't make it every weekend when I do it's eaten the same day no matter how big a pot I make.
I'm thankful to my mother and the auntie who taught us how to make her family recipe. Most of the recipes are now being lost since they are not being shared or taught to the next generations.
Some dishes are so simple and the simpler they are the tastier they are, fish Biryani is one of them. There is not much to this recipe just a few basic ingredients that are always in the cupboard or in your pantry and one of the quickest Biryanis you will make.
There is another good thing about the Biryani for those who are put off by the smell of seafood or fish it will change after you have tried making this recipe. For this Biryani, any white fish can be used that has a flesh that holds itself like Hamour fish, cod, Pollock or any big one Bonefish. Using fish with too many fish bones will make it hard to eat with rice.
My family and I have loved and cherished this recipe for so long and hope you will too.
The Recipe
Ingredients for the Curry
1 Kg of Fish Pieces
5 Chopped Tomatoes (with Juices)
5 Tbsp Tomato Puree
2 Large White Onions ( thinly sliced )
2 Tbsp Ginger Garlic Paste
100 ml of Olive Oil or any Vegetable Oil
2 Cardamom
4 Cloves
1 Tsp Black Cumin
3 Tbsp Ground Cumin Powder
6 Whole Black Peppercorns
320 ml of Water
3 Tbsp Salt
2 Tbsp Red Chilli Powder (more can be added if you like it spicy)
½ Tsp Turmeric
5 Bullet Chillies
Coriander for garnish
Juice of one lemon
Ingredients for the Rice
1 Kg Rice
3 litres of water (I like to use more water than sometimes needed but it works and rice comes out nice and fluffy)
50 g salt
3 small green Cardamoms
2 big Cardamoms
1 Cinnamon Stick
4 Cloves
1 Tsp Black Cumin
Around 5/6 Mint Leaves
½ Tsp Lemon Juice
½ Tsp egg yellow Food Colouring Powder (Optional)
220 ml oil
Ingredients for Layering
160 ml and 55 ml oil separately
45 g fried onions
Fresh Coriander
1 lemon Juice
Method for the Curry
Fry sliced white onions in oil (100 ml) till they become translucent.
Add salt (3 Tbsp) and ginger garlic paste (2 Tbsp) to the onions and fry further until onions become light golden.
Then add 5 chopped tomatoes ( with juices) and 5 Tbsp Tomato Puree along with 2 Cardamom, 4 Cloves, 1 Tsp black Cumin, 3 Tbsp ground Cumin Powder, 6 Whole Black Peppercorns, 3 Tbsp Salt, 2 Tbsp Red Chilli Powder and ½ Tsp Turmeric. Keep stirring at all times while cooking on a medium flame.
4. Cook till the oil separates from the curry Masala. Then lower the heat.
5. Add your fish to the curry then pour 320 ml of water stirring very carefully before placing on the lid.
6. Cover and cook for 7-8 mins or till your fish is half cooked.
7. Remove the fish from the curry and let it rest.
Method for Cooking Rice
Place a large pan on the stove fill it with 3L of water
Add 50g of salt to the water. This water should be really salty for making good biryani rice so don't worry if you drop in a little extra salt accidentally you can always wash it away.
To this water add 3 small Cardamoms, 2 Big Cardamoms, 1 Cinnamon Stick, 4 Cloves, 1 Tsp Black Cumin, Mint leaves and lemon juice.
Bring water to boil and then add 1 Kg rice. (No washing of rice required before cooking)
Boil rice for about 4-5 mins then get a grain out place it on your index finger and rub it over with your thumb to see how many pieces it's breaking into. It should break into three pieces. If it isn't continue boiling the rice and check every 5 mins or so. When you reach this point drain it. No rinsing of the rice is required after being drained. Only if it breaks into more pieces than three immediately drain the rice and wash thoroughly under cold tap water.
6. Once rice is drained completely sprinkle it with the food colouring powder {optional}
Layering Biryani
In the pan that you boiled rice add 160 ml cup oil and then add the drained rice to the pan.
Then start placing the half cooked fish on top of the rice carefully.
Next pour the curry sauce over the fish, sprinkle coriander and fried onions over this.
4. Now with the help of the wooden spoon make a few holes then pour all over it with 55 ml cup oil and 1 lemon's juice.
5. Cover and cook for 5-8 mins on high heat then lower the flame and cook further 20 mins on very low heat.
Serving Suggestions - Serves 6-8 people
Serve with Kauchmar and red pepper chutney
Do write in your comments and queries, also post the pics of your fish biryani. Would love to know your feedback. enjoy!
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