indianMediumnon vegetariangluten freenut freehigh protein

Fish Biryani

Name: Fish Biryani
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup basmati rice (washed and soaked for 30 minutes); 500 g fish (firm boneless pieces, cut into medium chunks); 0.5 cup yogurt (plain, whisked); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 0.25 cup mint (loosely packed leaves); 0.25 cup coriander leaves (chopped); 1 tbsp lemon juice; 2 tbsp oil; 1 tbsp ghee; 1 pcs bay leaf; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.25 tsp salt (for fish marinade and masala); 6 cup water (for parboiling rice); 6 pcs saffron (soaked in 2 tbsp warm water)

RATING

4.6/5(137)

TASTE SCORE

9/10

Fragrant basmati rice layered with spiced fish, herbs, and golden onions, then finished on dum until every grain is aromatic. This Indian biryani feels festive but comes together with simple pantry spices and fresh fish.

PREP

25m

COOK

40m

SERVES

1 KATORI

670 cal

SERVINGS

METHOD · 7 STEPS

prep · ~30 min
Soak the rice and prep the fish.
1.Wash the basmati rice until the water runs mostly clear, then soak it in fresh water for 30 minutes.
2.Pat the fish dry and place it in a bowl.
3.Add yogurt, lemon juice, turmeric powder, red chili powder, and 0.25 tsp salt to the fish.
4.Coat gently and set aside while you prepare the other ingredients.
TIPHandle the fish gently so the pieces stay whole during frying and layering.
fry · ~12 min
Fry the onions and fish.
1.Heat the oil in a wide pan over medium heat.
2.Add the sliced onions and fry until golden and lightly crisp, about 8 to 10 minutes.
3.Remove half the onions for layering later.
4.Add the marinated fish to the same pan and cook 1 to 2 minutes per side until lightly sealed but not fully dry.
TIPDo not overcook the fish here; it finishes on dum and stays moist.
saute · ~10 min
Make the biryani masala.
1.Add ghee to the pan with the remaining onions.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon; cook until fragrant, about 30 seconds.
3.Add ginger-garlic paste and green chili, then sauté for 1 minute.
4.Add chopped tomato and cook until soft, 4 to 5 minutes.
5.Add coriander powder, garam masala, mint, and coriander leaves.
6.Pour in 0.5 cup water and simmer gently for 3 minutes to make a thick masala.
boil · ~8 min
Parboil the rice.
1.Bring 6 cups water to a boil in a large pot.
2.Add 1 tsp salt, bay leaf if desired from the pot ingredients already listed, and the soaked drained rice.
3.Cook the rice until about 70 percent done, about 5 to 6 minutes.
4.Drain immediately so the grains stay separate.
TIPThe rice should still have a slight bite in the center.
assemble · ~5 min
Layer the biryani.
1.Spread the fish masala evenly in a heavy pot.
2.Arrange the fish pieces over the masala in a single layer.
3.Top with the parboiled rice.
4.Scatter the reserved fried onions, remaining mint, and remaining coriander leaves over the rice.
5.Drizzle the saffron water across the top.
rest · ~25 min
Seal and cook on dum.
Cover the pot tightly and cook on very low heat for 15 minutes so the rice finishes steaming and the fish absorbs the masala. Turn off the heat and let it rest, covered, for 10 minutes before opening.
TIPKeep the heat low so the bottom does not scorch before the top layer finishes cooking.
serve
Fluff gently and serve the fish biryani hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose a firm fish like seer, cod, halibut, or tilapia so the pieces hold during frying and dum.
2
Pat the fish very dry before marinating; excess moisture makes the yogurt coating slip and the masala watery.
3
Fry the onions until deep golden, not just soft, because they provide much of the biryani's sweetness and color.
4
Parboil the basmati only until the center still feels slightly chalky; fully cooked rice will turn mushy on dum.
5
Use a heavy-bottomed pot or place a tawa under the biryani pot to protect the bottom layer from scorching.
6
Let the biryani rest covered after dum, then fluff from the sides with a flat spoon to avoid breaking the fish.
7
If making ahead, prepare the fish masala and fried onions earlier, then parboil rice and do the final dum just before serving.