Fish biryani is eaten widely in Pakistan, India and Bangladesh. In general, you can use meat of any assortment of fish. However at some places, biryanis are made with particular meat such as you had heard of salmon biryani, mackerel biryani, tilapia biryani and so on.
Some biryani recipes use chunks of fish whereas some are made with whole fish fillets. Tilapia fillet is often used to make a perfect machli biryani.
Some Bengali and Indian cuisines are very popular for Fish biryanis. You would often hear about Kerala, Hyderabadi, Malabar, Bangladeshi, Dhaka and North Indian style fish biriyani.
So try this recipe and enjoy a perfect dinner tonight.
Fish is a famous food item in Pakistan. Fish is processed and cooked accordingly in order to prepare different types of dishes. Biryani is although a frequently cooked dish in Pakistani homes, however many women do not know about cooking a fish biryani. Procedure is almost similar to general biryani recipes however it has additional spices for marination and cooking which are not a part of regular biryani.
Specific ingredients used in the recipe are star anise (badiyan), dried plums (khushk aloo bukhara), mint leaves (pudina), nutmeg and mace (jaifal or javitri), black cardamom (kali elaichi), green cardamom (sabz elaichi), chili, black pepper and coriander powder. All these spices plus fish meat, all make it up a very scrumptious biryani to have in the meal.
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