Enjoy Your Stay At Home And Learn How To Make Chef Sanjay Thumma’s Boneless Fish Biryani

During the current state of our world, it is best to avoid red meat. Instead, try this boneless fish biryani recipe by Vah Re Vah Chef Sanjay Thumma.

Boneless Fish Biryani By Sanjay Thumma

The world is currently going through a tough time, with the COVID-19 situation. However, give yourself a pat on your back for staying indoors and doing greater good to yourself and society. In these times, we are all taking strict measures to avoid any problems. But doing that does not mean you strip yourself away from good food. If you have been craving juicy non-vegetarian food, treat yourself to a Boneless Fish Biryani. Find the recipe below.

You can also watch the full recipe video here:

Boneless Pomfret Fish Biryani 

Popular Chef, Sanjay Thumma will make you go Vah Re Vah! Today, let’s cook the Boneless pomfret Fish Biryani together.

To begin with, make sure you have the fish ready and cleaned.

Now, lay it on the chopping board and sharpen your knife. Slice your knife from one side of the fish, from tail to eye.

Once you do this, run your knife through the bony side to lift it up.

Now, repeat the same from the other side. By the end of it, you will have sliced the bone away from the body.

Now, marinate the bare flesh of the fish with some chilli powder, salt, garam masala, jeera powder and turmeric powder.

Turn it inwards and slice through the fish to allow enough space for the marination to sink in.

You can add the same ingredients to marinate the fish on the outside as well.

Take a pan on medium heat and pour some oil into it. In it, you will add the fish and allow it to grill for some time on both sides.

Sanjay Thumma
Sanjay Thumma

It’s time to make the Biryani masala.

Take fennel seeds, jeera, dalchini, black pepper, star anise, nutmeg, cardamom, cloves and bay leaves in a grinder and grind them to obtain a fine powder.

In another pan, heat some oil and semi-caramelise the onions, also throw in a dash of salt before adding soya and mint leaves.

Mix some chilli powder, garam masala, jeera powder, turmeric powder, garlic-ginger paste in curd and add it to the pan once the onions are well-cooked.

Allow the mixture to cook for two minutes, and then add water to boil.

That’s when you can add soaked rice into the mixture. Be sure to avoid mixing it often.

When the rice is almost cooked, drop the fish into it and press it slightly into the rice.

Now, let the rice and fish cook together for five more minutes and pinch a slice of lemon before you finally prep to dig in. Serve hot and enjoy!

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