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#BSK Karachi Style Masala Cod Fish Biriyani Recipe

Recipe By Tanzeena Mukherjee

This is an experimental Fusion Recipe which I have prepared in Karachi style with Cod Fish. Cod Fish is available mainly in Atlantic Ocean, Pacific Ocean and Arctic Ocean. The use of Cod Fish in Biriyani is not found in Karachi but if considering ocean fishes, Salmon is used in Biriyani and more popular with the name ‘Ramas’ in Karachi. The culinary art of Karachi is influenced by Muhajir Community consisting of Muslim immigrants and refugees of various South Asian ethnic backgrounds which also includes their descendants, migrated from India in the upshot of the Partition of British India in August 1947.

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1hr 30minstotal
1hr 30m.total
#BSK Karachi Style Masala Cod Fish Biriyani
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Ingredients for #BSK Karachi Style Masala Cod Fish Biriyani Recipe

  • 150 g Cod fish fillets
  • 0.17 Tsp Red chili powder
  • 0.08 Tsp Turmeric powder
  • 0.17 Tsp Crushed coriander seeds
  • 0.33 Tsp Ginger garlic paste
  • 0.67 Tbsp Lemon Juice
  • As Required Salt
  • 0.17 Cup White Oil
  • 1 Pieces Green Cardamom
  • 0.67 Pieces Cloves
  • 0.67 Pieces Bay Leaves
  • 0.33 Inch Cinnamon
  • 0.33 Tsp Cumin seeds
  • 0.33 Pieces Nutmeg
  • 0.33 Pieces Mace
  • 0.33 Tsp Peppercorns
  • 0.33 Pieces Black cardamom pod
  • 1/2 Cup Basmati Rice
  • 0.67 Pieces Bay Leaves
  • 0.67 Pieces Star anise
  • 0.67 Tbsp Salt
  • 1.33 Cups Water
  • 100 g Onion chopped
  • 83.33 g Tomato chopped
  • 0.33 Tbsp Ginger garlic paste
  • 0.17 Tsp Red chili powder
  • 0.17 Tsp Garam masala powder
  • 1/25 Tsp Turmeric powder
  • 0.17 Tsp Coriander powder
  • 0.11 Cup Yoghurt
  • 0.17 Tsp Salt
  • 0.08 Cup white oil
  • Handful Chopped coriander leaves
  • 0.67 Tbsp Mint leaves
  • 0.33 Pieces Lemon
  • 1.33 Pieces Slit green chilies
  • 0.33 Tsp Ghee or clarified butter
  • As Required Aluminum Foil
  • 0.67 Pieces Hard boiled eggs sliced

Directions: #bsk Karachi Style Masala Cod Fish Biriyani Recipe

  • STEP 1.In a mixing bowl make a paste of red chilli powder, turmeric powder, crushed coriander, ginger-garlic, lemon juice and salt. Apply these on the fish fillets and marinate for 20 minutes.
  • STEP 2.In a frying pan, in ½ cup oil shallow fry each side of the fish fillets for 2 minutes.
  • STEP 3.In a same pan fry the onion in ¼ cup oil to prepare beresta. Put aside 2 tablespoons of beresta for topping.
  • STEP 4.Put all the whole spices in oil and stir for few seconds and then add ginger garlic paste.
  • STEP 5.After frying for one minute, add tomato, all ground spices, left over spices from the marinated fish and singe in medium high heat till the excess water of tomato is dried up and tomato becomes soft and caramelized. But be careful as spices should not get burnt. Add little water at this stage if needed. Now either put off the gas or lower the heat to add yoghurt slowly by stirring continuously. Singe the spices till the oil leaves spices. This process in India known as ‘Bhuna.’ In Pakistan, Bhuna is done in medium high heat. Now when the spices are ready keep aide.
  • STEP 6.Wash and soak rice into water for 1 hour.
  • STEP 7.In a medium sized utensil pour 4 cups of water. Add salt, bay leaves, star anise and boil the water. Then add rice, cook 80%, drain water and put aside.
  • STEP 8.Take a big utensil in which you will get 2 to 3 inches space after placing fish and rice.
  • STEP 9.Brush clarified butter at the bottom of the utensil; prepare first layer in the bottom with half rice; prepare next layer with 1/3 of gravy; then will be some rice, then some gravy and then half of fried fish; followed by the rest of the rice, then rest of gravy and on top the rest of fried fish to complete the layering of Biriyani.
  • STEP 10.Spread coriander leaves, mint leaves, rest of beresta, lemon pieces and slit green chilli on top.
  • STEP 11.Seal the utensil with aluminum foil/wheat flour/kitchen cloth so that steam does not come out.
  • STEP 12.Place the utensil on a heavy bottom pan and cook for 5-7 minutes in medium heat. In this process the steam will be created inside. When the steam is ready cook on low heat for 15 minutes. In this process the rice will be cooked in its own steam. After 15 minutes switch off the gas and put the Biriyani for rest for 10 minutes.
  • STEP 13.In the last stage, garnish with chopped mint leaves; also cut the boiled egg lengthwise and garnish. Karachi Style Cod Fish Biriyani is ready to serve with appropriate sides!
Nutrition
value
1105
calories per serving
66 g Fat35 g Protein91 g Carbs15 g FiberOther

Current Totals

  • Fat
    66g
  • Protein
    35g
  • Carbs
    91g
  • Fiber
    15g

MacroNutrients

  • Carbs
    91g
  • Protein
    35g
  • Fiber
    15g

Fats

  • Fat
    66g

Vitamins & Minerals

  • Calcium
    154mg
  • Iron
    6mg
  • Vitamin A
    1939mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    112mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    57mg
  • Vitamin E
    11mg
  • Copper
    < 1mcg
  • Magnesium
    160mg
  • Manganese
    2mg
  • Phosphorus
    595mg
  • Selenium
    41mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Tanzeena Mukherjee