The Secret of Successful Fish Rice Recipe | Machi Bhaat

Fish rice recipe
Fish biryani

Last Updated on December 1, 2020 by Sultana Parvin

By Khatoon Gulamani

The Fish rice recipe also called as ‘Machi Bhat’ recipe is collected from the book
Flavors of India & Africa” written by Khatoon Gulamani. I feel honored for being an editor of this book. As the name of the recipe, here the major two items are rice and fish. You can call it two in one recipe. Just add a salad and get all nutrition from only one dish.

Preparation time2 hours 30 minutes
Cooking time1 hour 30 minutes
Total time4 hours

Ingredients for the fish rice recipe

For fish marinated

  • 1 kg fish fillets or any fish of your choice
  • 1 cup of water
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp green chili paste (or as per your choice)
  • ¾  tsp salt
  • 1 tbsp tomato sauce or paste
  • 1 tbsp oil
  • 2 tbsp lemon juice
  • 1 cup of water
  • 1 tsp cumin, ground

Clean the fish and marinate in the above ingredients for 20 to 30 minutes, then bake, fry or broil according to your liking. Keep aside.

For fish rice sauce

  • 1/3 cup oil
  • 1 tbsp finely cut bell pepper
  • 1 tsp chili paste
  • 2 large onions, finely chopped
  • 1 tsp cumin seeds, ground
  • 1 tsp coriander seeds, ground
  • ½ tsp turmeric powder
  • ½ cup cilantro leaves, shredded
  • ¼ tsp cardamom seeds, ground
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 4 tbsp tomato sauce
  • 1 cup coconut cream
  • ½ cup fried onions
  • ½ cup of water
  • 4 potatoes, peeled and cut into bite-size cubes and fried, keep aside

For rice

  • 1 kg basmati rice (Soak for two hours before cooking)
  • 2 tbsp chopped onion
  • 1/2 cup oil
  • 1 cinnamon stick (optional)
  • 1 tsp salt
  • 1/8 tsp turmeric powder
  • ½ tsp cumin seeds, ground
  • ½ tsp coriander seeds, ground
  • 1 tbsp finely chopped bell pepper
  • 1 tsp finely cut green chili
  • 6 cups of water
  • 1 tbsp garlic paste
  • ¼ tsp cardamom powder
  • 1 tbsp lemon juice
  • 1tbsp cilantro leaves, shredded
  • 2 tbsp coconut cream
  • 2 tbsp fried onions
  • 1 tsp ginger paste

Process for fish rice recipe

Step 1

Heat a large saucepan on medium and fry the chopped onions in 1/3 cup of oil until golden. Add bell pepper, cilantro, garlic paste, ginger paste, green chili paste, cumin seeds, turmeric powder, coriander seeds, fennel seeds, ground cardamom seeds, fresh liquefied tomato, sugar, salt, lemon juice, and water. Cook for two minutes, then add the fried potatoes and fried onion, tomato sauce, and ketchup. Lastly add coconut cream.

Step 2

Let the mixture simmer on very low heat to avoid sticking at the bottom. If the mixture is too thick and dry, add a little water. Mix well and cook for 2 to 3 minutes or until the gravy is well blended. Taste flavor and then add the fish pieces which were previously fried or broiled. Keep off the fire.

Step 3

Preheat oven at 250 F. In a large saucepan, heat half cup of oil and fry the cinnamon stick and the chopped onions until tender.

Step 4

Add bell pepper, chili, garlic paste, ginger paste, cilantro leaves, all the spices, salt, lemon juice, and 6 cups of water and bring to boil. Wash and drain the rice and add to the boiling water. Cover and cook on low heat until the rice is tender and water is absorbed.

Step 5

Add coconut cream and fried onions. Keep in the preheated oven, turning occasionally. Add 1 to 2 tbsp of fish gravy to the rice to give it an extra flavor and gently stir. If the rice is not perfectly cooked, add a little water.

Final fish rice

Arrange the rice in a large platter, arrange spice coated fish on top with its sauce and potatoes. Serve the fish rice recipe with a salad of your choice.

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Sultana Parvin, the owner of this site ( is a passionate recipe builder with thorough knowledge of food, nutrition, and dietary needs for people of different ages and different physical conditions. She has contributed her creative recipes to different food and recipe sites, e-books, and magazines. Sultana is widely experienced on different menu and food courses. With her amazing cooking expertise and innovative ideas, she has been writing various food recipes, particularly those Bangladeshi and Indian traditional main and side dishes like: vegetarian, chicken, meat, fish, desert, rice, noodles, cakes, cookies, soup, smoothies etc. Sultana possesses in depth knowledge on foods’ nutrition value and other relevant contents, such as calorie, carbohydrate, fat, sugar, fiber, sodium, protein etc. of a wide variety of food items. In addition to the taste of food items, Sultana analyses psychology and taste of different categories and ages of people while developing her food recipes. Publications of Sultana Parvin: Sultana wrote a number of Recipe Books, among those following recipe books have been published in ** Yummy Vegetable Recipes: Delicious Indian Vegetable Dishes ** Authentic Indian Vegetable Dishes **30 Diabetic and Heart Healthy Indian Food Recipes with Nutritional Detail Sultana edited a famous recipe book, namely “Flavors of India and Africa” written by Khatun Gulamani of California, USA.