Cooking

IIE DIGITAL DESK : Biryani is one of the most beloved rice dishes across the world, especially in South Asian culinary tradition. From Kolkata to Lucknow and Hyderabad, biryani has evolved into a globally admired flavour. While many people associate biryani with meat, modern cooking trends have introduced several variations that suit different dietary preferences. For seafood lovers and those who avoid meat, fish tikka biryani has emerged as a delicious alternative.

In regions like Bangladesh, fish-based dishes are extremely popular. Although traditional fish biryani sometimes involves removing fish bones carefully, the fish tikka biryani method eliminates that inconvenience by using boneless fish fillets. This recipe is ideal for people who enjoy the flavour of biryani but prefer seafood instead of meat.

The preparation begins by selecting 7 to 8 pieces of basa or bhetki fish fillet cut into small portions. Around 300 to 400 grams of long-grain basmati rice is recommended for better aroma and texture. The fish pieces are marinated with lemon juice, ginger-garlic paste, Kashmiri chilli powder, coriander powder, cumin powder, salt and mustard oil. The marinated fish should be kept aside for at least thirty minutes to absorb the flavours.

After marination, the fish fillets are lightly fried in a nonstick pan using oil. Some people prefer threading the fish pieces onto skewers and lightly roasting them over flame for a smoky tikka flavour. Meanwhile, saffron should be soaked in warm milk to enhance the colour and aroma of the biryani.

The next step is preparing the biryani gravy. A mixture of ghee and oil is heated in a pan, followed by thinly sliced onions. Part of the fried onions can be kept aside as crispy beresta for final garnishing. Ginger-garlic paste, chilli powder and chopped tomato are added and cooked until the oil separates from the masala. Fish tikka pieces are then added and simmered on low flame for two to three minutes.

Rice is parboiled with whole spices until about eighty percent cooked and then cooled. In a large cooking pot, layers are arranged starting with fish tikka gravy, followed by rice, fish pieces, biryani masala, ghee, rose water, kewra water and saffron milk. The process is repeated in layers before sealing the pot and cooking on very low heat for ten to fifteen minutes.

The final result is a fragrant and flavorful fish tikka biryani served hot with salad and raita, offering a modern seafood twist to traditional biryani cuisine while keeping the authentic aromatic essence intact.