Fish biryani is an easy and simple biryani recipe with Salmon, Coconut milk, and Spices. Apart from marinating the fish, fish biryani gets done in 30 mins.
Cut the salmon fillet into slightly bigger pieces and marinate with ginger garlic paste, coriander powder, salt, red chili powder and lemon juice.
Soak basmati rice in water for 30 minutes. In a saucepan add water, salt and bring it to a boil. When the water starts boiling add cumin seeds, cinnamon stick, star anise, cloves, 1 tbsp of oil and mix well.
Add soaked rice and mix well. Cook until the rice gets 90 % done, the rice should be slightly soft and grainy. Drain the rice completely from the water using a colander or strainer.
In a separate pan heat 4 tbsp of oil, place the marinated salmon fillet and cook on both the sides until the salmon cooked completely. Remove the fillets from a pan and keep aside until needed.
In the same pan with remaining oil after cooking the fish, add another 2 tbsp of oil, sliced onion, green chilies and cook until the onion becomes soft.
Add turmeric powder and mix well. Cook until the turmeric powder loses its raw smell.
Add ginger garlic paste and cook until it loses its raw smell.
Add chopped tomatoes and cook until tomatoes become soft.
Add coriander powder, salt, garam masala and cook until all the spices lose its raw smell.
In a separate pan, first layer half of the cooked rice then add half the amount of coconut milk gravy, cooked salmon and again layer with another half amount of the cooked rice, remaining coconut milk gravy and top it with fried onions.
Cover and cook in a low flame for 15 minutes. After 15 minutes, turn off the heat, open the lid and mix gently. Fish biryani is ready to be served.