Fish Biryani
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.
For 4 servings
6 steps. 50 minutes total.
- 1
Step 1
- a.Prepare Rice and Saffron Milk
- b.Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain completely.
- c.In a small bowl, soak the saffron strands in 2 tbsp of warm milk. Set aside.
- d.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.
- e.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.
- f.Carefully drain the rice in a colander and spread it on a plate to cool slightly and prevent further cooking.
- 2
Step 2
- a.Marinate and Fry the Fish
- b.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.
- c.Let the fish marinate for at least 20-30 minutes.
- d.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.
- e.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
Step 3
- a.Prepare the Biryani Gravy (Masala)
- b.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.
- c.Add the slit green chilies and chopped tomatoes. Cook for 5-6 minutes until the tomatoes become soft and pulpy.
- d.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.
- e.This forms the base gravy for the biryani.
- 4
Step 4
- a.Layer the Biryani
- b.Spread the prepared gravy evenly at the bottom of the heavy-bottomed pan.
- c.Gently spread half of the par-cooked rice over the gravy.
- d.Arrange the fried fish pieces in a single layer over the rice.
- e.Sprinkle half of the fried onions, chopped mint, and coriander leaves over the fish.
- f.Cover with the remaining rice, spreading it evenly.
- g.Top the final layer with the remaining fried onions, mint, coriander, the saffron-infused milk, and the remaining 1 tbsp of ghee.
- 5
Step 5
- a.Cook on 'Dum' and Rest
- b.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.
- c.Place the pan on a tawa (flat griddle) over the lowest possible heat. This ensures even heat distribution and prevents the bottom from burning.
- d.Let it cook on dum for 20-25 minutes.
- e.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
Step 6
- a.Serve
- b.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.
- c.Serve hot with a side of cooling cucumber raita or a simple salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a firm, fleshy fish like Kingfish (Surmai) or Seer Fish to ensure the pieces hold their shape during cooking.
- 2Do not overcook the rice initially. It should be only 70% cooked as it will steam to perfection during the 'dum' process.
- 3Using a heavy-bottomed pan and placing it on a tawa (griddle) for dum cooking prevents the biryani from scorching at the bottom.
- 4Letting the biryani rest for 10-15 minutes after cooking is a crucial step. It allows the steam to settle and the flavors to fully develop.
- 5For the best flavor, use high-quality, aged long-grain basmati rice.
- 6Shallow frying the fish before layering not only adds flavor and texture but also helps it stay intact.
Adapt it for your goals.
Spicier Version
Increase the amount of green chilies and red chili powder. You can also add a teaspoon of black pepper to the marinade for extra heat.
Add VegetablesAdd Vegetables
Add par-cooked vegetables like potatoes or carrots to the gravy layer for a more wholesome meal.
Prawn BiryaniPrawn Biryani
Substitute the fish with an equal amount of large prawns. Marinate and quickly sauté the prawns for 1-2 minutes before layering.
Coconut Milk FlavorCoconut Milk Flavor
Replace half of the yogurt in the gravy preparation with thick coconut milk for a coastal, South Indian flavor profile.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The fish in this biryani is an excellent source of omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
High-Quality Protein Source
Fish provides lean protein essential for muscle repair, growth, and overall body function, making this a satisfying and nourishing meal.
Anti-Inflammatory Properties
Spices like turmeric (containing curcumin) and ginger have powerful natural anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Aids Digestion
The blend of aromatic spices like cloves, cardamom, and mint not only adds incredible flavor but also contains compounds that can aid digestion and soothe the stomach.
Frequently asked questions
Firm, fleshy fish with fewer bones are ideal. Kingfish (Surmai), Seer Fish (Vanjiram), Pomfret, and boneless fillets of Basa, Tilapia, or Cod work very well as they hold their shape during the cooking process.