Photo: Sugeesh at ml.wikipedia · CC BY-SA 3.0 · Wikimedia Commons

Andamannicobar · Breakfast

Andaman Fish Biryani Rice

Fragrant rice cooked with fresh island-caught fish, creating aromatic morning staple.

🧺 Ingredients

• Basmati rice 250g
• pomfret fish 200g
• onions 150g
• garlic paste 2 tbsp
• ginger paste 1 tbsp
• turmeric powder 0.5 tsp
• red chilli powder 1 tsp
• coriander seeds 1 tsp
• cumin seeds 1 tsp
• coconut milk 200ml
• curry leaves 12
• mustard seeds 0.5 tsp
• ghee 3 tbsp
• salt to taste
• green chillies 2
• cilantro 2 tbsp
• lemon juice 1 tbsp

👩‍🍳 How to make Andaman Fish Biryani Rice

1. Soak basmati rice 20 min.
2. Marinate fish with turmeric, salt, lemon, crushed coriander 30 min.
3. Heat 2 tbsp ghee (180°C), temper mustard seeds (crackling 15 sec).
4. Fry onions caramelized golden-amber (8-10 min).
5. Remove half caramelized onions.
6. Fry garlic-ginger paste (2 min, fragrant).
7. Shallow-fry marinated fish 3-4 min each side (opaque, 60% cooked).
8. Layer rice, fish, remaining ghee, coconut milk.
9. Boil (5 min), reduce 120°C, cover foil+lid, cook 15-18 min undisturbed.
10. Rest 5 min with lid.
11. Fork-fluff gently.
12. Garnish curry leaves, green chillies, cilantro.
13. Serve hot.

Track the macros of Andaman Fish Biryani Rice and 100s of Indian dishes with Nutri Macro India.