Entree: Pakistan – Coastal Pakistan – مچھلی بریانی ➤ Machhli Biryani (Layered spiced basmati rice cooked with marinated fish and whole spices)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (400 g) basmati rice, rinsed and soaked 30 minutes
- 1.5 lb (680 g) firm white fish fillets (such as grouper, kingfish, or seabass), cut into large chunks
- 1 cup (240 g) plain yogurt
- 2 tbsp (30 g) garlic-ginger paste
- 1 tbsp (15 g) lemon juice
- 1 1/2 tsp (9 g) salt, divided
- 3 tbsp (45 ml) vegetable oil or ghee, divided
- 2 medium onions, thinly sliced, about 10 oz (280 g)
- 2 tomatoes, chopped (about 12 oz / 340 g)
- 3 green chilies, slit
- 4 cardamom pods
- 4 whole cloves
- 1 small cinnamon stick, about 2 inches (5 cm)
- 1 bay leaf
- 1 tsp (5 g) cumin seeds
- 1 tbsp (8 g) biryani masala or garam masala
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1/2 cup (10 g) chopped fresh cilantro (coriander leaves)
- 1/2 cup (10 g) chopped fresh mint leaves
- 1/4 tsp saffron strands soaked in 2 tbsp (30 ml) warm milk
- 3 cups (720 ml) water or light fish stock for cooking rice
- 2 tbsp (30 g) fried onions for garnish (optional)

Instructions

1. Marinate the fish chunks with yogurt, garlic-ginger paste, lemon juice, 1/2 tsp (3 g) salt, 1/2 tsp (1 g) turmeric, and 1/2 tbsp (4 g) biryani masala. Refrigerate for 20–30 minutes.
2. Meanwhile, heat 1 tbsp (15 ml) oil or ghee in a large pan and fry the sliced onions until deep golden brown; remove half for garnish and reserve the rest in the pan.
3. Add the whole spices (cardamom, cloves, cinnamon, bay leaf, cumin seeds) to the pan with the remaining onions and sauté briefly until aromatic. Stir in chopped tomatoes, green chilies, remaining biryani masala, turmeric, red chili powder, and 1 tsp (6 g) salt; cook until tomatoes soften.
4. In a separate pot, bring 3 cups (720 ml) water or stock to a boil with a pinch of salt. Add the soaked rice and par-cook until about 70% done (grains still have a slight bite); drain and set aside.
5. Lightly pan-sear the marinated fish in 2 tbsp (30 ml) oil or ghee over medium heat for 2–3 minutes per side until just cooked through but not falling apart; remove and set aside.
6. In a heavy-bottomed pot for dum layering, spread one-third of the par-cooked rice. Top with half the tomato-onion spice mixture, half the seared fish pieces, and sprinkle half the chopped cilantro and mint. Repeat another layer, then finish with the remaining rice.
7. Drizzle saffron-infused milk over the top, scatter reserved fried onions, and dot with the remaining 1 tbsp (15 ml) ghee or oil.
8. Cover pot tightly and cook on very low heat (dum) for 20–25 minutes to allow flavors to meld and rice to finish steaming.
9. Gently fluff the biryani before serving, taking care not to break the fish pieces. Serve with raita or a lemon wedge.