Katla Biryani Recipe

Katla Biryani Recipe

Description:

Katla Biryani is a flavorful and delicately spiced biryani that features Katla fish, a popular freshwater fish known for its tender and mild taste. Unlike its spicier counterparts, this biryani emphasizes the subtle flavors of the fish, complemented by aromatic basmati rice and a blend of aromatic spices. The preparation highlights the natural sweetness of the Katla fish, making it an elegant and satisfying dish. This biryani is perfect for those who prefer a milder, yet richly flavored biryani experience that allows the fish to shine.

Ingredients:

• For the Marinade:

  • 500 grams Katla fish, cut into pieces
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • Salt to taste

• For the Rice:

  • 1.5 cups basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • Salt to taste

• For the Biryani:

  • 2 large onions, thinly sliced
  • 2 tablespoons ghee (clarified butter) or vegetable oil
  • 2-3 green chilies, slit (optional, for mild heat)
  • 1/2 cup chopped tomatoes
  • 1/2 cup plain yogurt
  • 1/4 cup milk
  • 1/4 teaspoon saffron threads
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon garam masala
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped mint leaves
  • 1/4 cup fried onions (optional, for garnish)
  • 1 tablespoon lemon juice
  • 1 tablespoon rose water (optional, for extra fragrance)

Instructions:

1. Marinate the Katla Fish:

   • In a large bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
   • Add the Katla fish pieces and coat them evenly with the marinade.
   • Cover and refrigerate for at least 1 hour to allow the flavors to penetrate the fish.

2. Prepare the Rice:

   • Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes.
   • In a large pot, bring 4 cups of water to a boil.
   • Add the green cardamom pods, cloves, bay leaf, and salt.
   • Add the soaked rice and cook until it is 70% cooked (the rice should still be firm and not fully cooked).
   • Drain the rice and set aside.

3. Cook the Katla Fish:

   • Heat the ghee or oil in a large pan over medium heat.
   • Add the fennel seeds, cumin seeds, and sliced onions. Cook until the onions are golden brown.
   • Add the ginger-garlic paste and cook for another minute.
   • Stir in the turmeric powder, coriander powder, black pepper powder, and garam masala.
   • Add the chopped tomatoes and cook until they are soft.
   • Add the marinated Katla fish pieces and cook on low heat for 10-15 minutes, or until the fish is cooked through and the gravy is well incorporated. Be careful not to overcook the fish.

4. Prepare the Yogurt Mixture:

   • In a small bowl, mix the plain yogurt with a little water to make it smooth and pourable.

5. Layer the Biryani:

   • Preheat your oven to 180°C (350°F) if you plan to use the oven for dum cooking. Alternatively, you can use the stovetop method.
   • In a heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice at the bottom.
   • Spread the cooked Katla fish mixture over the rice.
   • Layer the remaining rice on top of the fish.
   • In a small bowl, mix the saffron threads with the milk and drizzle this mixture over the top layer of rice.
   • Pour the yogurt mixture over the biryani.
   • Drizzle a little ghee over the top.
   • Sprinkle the fried onions, coriander leaves, and mint leaves over the top.
   • Drizzle rose water (if using) and lemon juice over the biryani.

6. Cook the Biryani (Dum Cooking):

   • Oven Method: Cover the pot with a tight-fitting lid or aluminum foil. Place in the preheated oven and bake for 20-25 minutes.
   • Stovetop Method: Cover the pot with a tight-fitting lid. Place a heavy pan or a clean kitchen towel under the pot lid to seal in the steam. Cook on low heat for 15-20 minutes.

7. Serve:

   • Gently fluff the biryani with a fork to mix the layers.
   • Serve hot, garnished with additional fresh coriander and mint leaves if desired. Accompany with raita (yogurt sauce) or a side salad.

Enjoy the mild yet flavorful Katla Biryani, a dish that highlights the delicate taste of Katla fish while offering a comforting and aromatic biryani experience.