Vegetable Fish Biryani
Ingredients:
- 2 cups basmati rice
- 500g white fish fillets (like cod or tilapia)
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1 cup mixed vegetables (carrots, peas, bell peppers)
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green chilies, slit
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 3 cups vegetable broth
- 2 tablespoons coconut oil
Kitchen Tools Needed:
- Large pot
- Wooden spoon
- Measuring cups
- Knife
- Cutting board
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes, then drain.
- In a large pot, heat coconut oil over medium heat. Add cumin seeds and let them splutter.
- Add sliced onions and sauté until golden brown. Then add minced garlic, grated ginger, and green chilies. Sauté for another minute.
- Stir in chopped tomatoes and cook until they soften. Add mixed vegetables and cook for 3-4 minutes.
- Add coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for another minute.
- Add the fish fillets to the pot and gently mix to coat them with the spices. Cook for 2-3 minutes until the fish is slightly cooked.
- Add the soaked and drained rice to the pot, followed by the vegetable broth. Stir gently to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it cook for 15-20 minutes until the rice is fully cooked and the liquid is absorbed.
- Once done, remove from heat and let it sit covered for 5 minutes. Fluff the biryani with a fork and garnish with chopped cilantro and mint leaves before serving.
Macros:
- Total Calories: 495kcal
- Carbs: 60g
- Proteins: 30g
- Fats: 15g
Please comment