Succulent, flaky fish marinated in aromatic spices, layered with fragrant basmati rice, and slow-cooked to perfection. This one-pot meal is a delightful alternative to traditional meat biryanis, bursting with flavor in every bite.
Prep30 min
Cook50 min
Soak30 min
Servings4
Serving size: 2 cups
749cal
35gprotein
91gcarbs
Ingredients
500 g Kingfish (Cut into 2-inch pieces. Seer fish or Pomfret also work well.)
2 cups Basmati Rice (Long-grain is preferred.)
0.5 cups Yogurt (Whisked until smooth.)
1.5 tbsp Ginger-Garlic Paste
1.5 tsp Red Chili Powder (Adjust to your spice preference.)
Aromatic Fish Biryani, perfectly spiced and incredibly flavorful – a melt-in-your-mouth experience!
This kerala dish is perfect for lunch. With 748.7 calories and 34.89g of protein per serving, it's a muscle-gain option for your meal plan.
27gfat
Lemon Juice
1 tsp Salt (For the fish marinade.)
8 cups Water (For boiling rice.)
2 pcs Bay Leaf
4 pcs Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
2 pcs Onion (Medium-sized, thinly sliced.)
2 pcs Tomato (Medium-sized, finely chopped.)
2 pcs Green Chili (Slit lengthwise.)
3 tbsp Vegetable Oil
3 tbsp Ghee (Divided use.)
0.5 cups Fried Onions (Store-bought or homemade birista.)
0.25 cups Mint Leaves (Fresh, chopped.)
0.25 cups Coriander Leaves (Fresh, chopped.)
1 pinch Saffron
2 tbsp Warm Milk (For soaking saffron.)
Instructions
1
Prepare Rice and Saffron Milk
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain completely.
In a small bowl, soak the saffron strands in 2 tbsp of warm milk. Set aside.
In a large pot, bring 8 cups of water to a rolling boil. Add the bay leaf, green cardamom, cloves, cinnamon stick, and 2 tsp of salt.
Add the drained rice to the boiling water and cook for 5-7 minutes, or until the rice is 70% cooked. The grain should still have a firm bite.
Carefully drain the rice in a colander and spread it on a plate to cool slightly and prevent further cooking.
2
Marinate and Fry the Fish
In a mixing bowl, gently combine the fish pieces with yogurt, ginger-garlic paste, 1 tsp red chili powder, turmeric powder, garam masala, lemon juice, and 1 tsp salt.
Let the fish marinate for at least 20-30 minutes.
Heat 3 tbsp of oil in a wide, heavy-bottomed pan over medium-high heat. Gently place the marinated fish pieces in the pan without overcrowding.
Shallow fry for 2-3 minutes per side until they are lightly golden and about 80% cooked. Remove the fish carefully and set aside.
3
Prepare the Biryani Gravy (Masala)
In the same pan with the remaining oil, add 2 tbsp of ghee. Add the thinly sliced onions and sauté on medium heat for 10-12 minutes until they turn a deep golden brown.
Add the slit green chilies and chopped tomatoes. Cook for 5-6 minutes until the tomatoes become soft and pulpy.
Reduce the heat to low. Add the remaining 0.5 tsp red chili powder, coriander powder, and biryani masala powder. Sauté for 1 minute until fragrant.
This forms the base gravy for the biryani.
4
Layer the Biryani
Spread the prepared gravy evenly at the bottom of the heavy-bottomed pan.
Gently spread half of the par-cooked rice over the gravy.
Arrange the fried fish pieces in a single layer over the rice.
Sprinkle half of the fried onions, chopped mint, and coriander leaves over the fish.
Cover with the remaining rice, spreading it evenly.
Top the final layer with the remaining fried onions, mint, coriander, the saffron-infused milk, and the remaining 1 tbsp of ghee.
5
Cook on 'Dum' and Rest
Cover the pan with a tight-fitting lid. To create a perfect seal ('dum'), you can line the rim with aluminum foil or a strip of dough.
Place the pan on a tawa (flat griddle) over the lowest possible heat. This ensures even heat distribution and prevents the bottom from burning.
Let it cook on dum for 20-25 minutes.
Turn off the heat and let the biryani rest, unopened, for at least 10-15 minutes. This allows the flavors to meld and the rice to finish cooking in the steam.
6
Serve
Open the lid and enjoy the aroma. Gently fluff the biryani from the sides of the pan using a spatula or fork, taking care not to break the delicate fish pieces.
Serve hot with a side of cooling cucumber raita or a simple salad.
