Machi Biryani

Submited by Remsha Tariq from Rawalpindi
4 to 5 PERSON


1/2 Kg Fish filet
1/2 Kg Basmati rice
to taste Salt & pepper
2 nos Lemon juice
2 tbsp Ginger garlic paste
1/4 tsp Mehti dana
2 tbsp Turmeric powder
2 tbsp Chili powder
1 tsp Coriander powder
1 tsp Cumin powder
1/4 tsp Garam masala powder
1/2 cup Tramind pulp
1 cup Tomato puree
1 cup Onion puree
4-5 Whole black pepper
3 Whole cloves
1-2 Bay leaves
1-2 Cinnamon stick
1-2 strimp Curry pata
3-4 Green chilies
3-4 Green coriander leaves
as required Zarda color
few drops Kewra essence
few Fish bone
1/2 liter Oil
1/2 cup Brown onion


Soak the basmati rice 1/2 kg into the water for 1/2 hours. Put water into the cooking pot to boil the soaked rice, while water is boiling add 2nos cinnamon sticks, few whole black pepper, 3 nos whole cloves, 02 nos bay leaves, 1/2 tea spoon whole cumin seeds, salt as needed & 02 table spoon oil, 2 nos green chilies, 01 no lemon slices in to the boiling water, as the water comes to boiling point add the soaked rice in to let the rice boil to 1/4 cooked, strain it 7 leave it aside. Now marinate the 1/2 kg fish with Salt & pepper as to taste, 01 table spoon lemon juice, 1/2 tea spoon turamic powder, 1/2 tea spoon red chili powder, 01 table spoon ginger 7 garlic paste, leave it for rest foe 10 minutes.

Take medium size cooking pot, put on the fire, put 02 table spoon oil, let the oil get warm add 01 cup onion puree, stir it for couple of minutes, add 01 table spoon ginger 7 garlic paste, stir it , as the onion puree water get dried add curry pata leaves , keep stiring add 1/4 mehti dana seed, 01 cup tomato puree , 1/4 tea spoon turamic powder, 01 table spoon red chili powder, 1 tea spoon cumin powder, 01 tea spoon coriander powder, 1/4 tea spoon garam masla, 1/2 cup tramind pulp keep stirring for few minutes as the masala get combine add 2 cup water & the fish bone, let the gravy cook for to to 15 minutes on low flame. While the gravy is cooking, chop the green corianders leave, green chilies, leave it a side.

Now take frying pan, put some oil in it, let the oil get hot, put the marinated fish into the hot oil one by one to fry, fry it from both side get golde brown color, remove it from the pan. Take the same cooking pot in which you have boiled the rice, place it on the fire, sprinkle some oil, pt some boiled rice in to the pot, put the fish gravy, remove the fish bone from it, before pouring the gravy in to the rice, place the fried fish pieces no the gravy one by one, put the chopped green chilies & green coriander leaves & brown onion, cover it with rest of the boiled rice, sprinkle some zarda & kever essence on top the rice & cover with pot lid, leave it for get steamed on low flame for 10 to 15 minutes. Fish biryani is ready. Serve it hot with Coconut Riata.


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Reviews on Machi Biryani

With the help of online way I can easily make the many dishes with the delicious taste so the next time I will be make it machli biryani by the following this method
soofia - Karachi 1/11/2018 3:51:01 PM

Machi Biryani

Machi Biryani is certainly one of the best things to try in winter season. It is a special variation of Biryani that is developed for sea food lovers. Machi Biryani in English is made using fish fillets and Basmati rice as main ingredients. Machi Biryani is marinated with ginger garlic paste, turmeric powder, lemon juice, meethi dana, chili powder, coriander powder, cumin powder, garam masala powder, tamarind pulp, onions, tomatoes, bay leaves, cinnamon stick, curry leaves, Khewra and Biryani essence. Machi Biryani in English is a perfect full course meal that can be served at lunch or dinner. You can sideline it with raita, and cold drink.