Fish Biryani Recipe: A Flavorful Coastal Delight

ByEmma

There’s something magical about biryani—the fragrant rice, the tender meat (or fish!), and the symphony of spices that dance on your palate. Today, we’re diving into Fish Biryani, a coastal gem that’s lighter than its meaty counterparts but just as rich in flavor.

Whether you’re a biryani enthusiast or a seafood lover looking for a new adventure, this recipe will guide you step by step. And trust me, by the end, you’ll be wondering why you didn’t try this sooner!

Contents

Why Fish Biryani?

If you think biryani is all about chicken or mutton, think again. Fish biryani brings a delicate, flaky texture and a fresh, oceanic sweetness that pairs beautifully with aromatic basmati rice. Plus, it cooks faster than meat-based biryanis—perfect for a quick yet impressive meal.

Pro Tip: Firm-fleshed fish like kingfish (surmai), seer fish, or even salmon work best—they hold their shape during cooking.

Ingredients You’ll Need

For the Fish Marinade:

  • 500g fish (cut into steaks or large chunks)
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1 tbsp lemon juice
  • Salt to taste

For the Rice:

  • 2 cups basmati rice (soaked for 30 mins)
  • 4 cups water
  • 1 bay leaf
  • 4-5 green cardamoms
  • 1-inch cinnamon stick
  • 1 tsp salt

For the Biryani Gravy:

  • 2 large onions (sliced thin)
  • 2 tomatoes (chopped)
  • 1/2 cup yogurt (whisked)
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp biryani masala (or garam masala)
  • A handful of mint & coriander leaves (chopped)
  • 2 green chilies (slit)
  • 3 tbsp ghee or oil

For Layering & Garnish:

  • Fried onions (store-bought or homemade)
  • Saffron strands (soaked in 2 tbsp warm milk)
  • Fresh coriander & mint leaves
  • 1 tbsp ghee

Step-by-Step Cooking Instructions

1. Marinate the Fish

  • In a bowl, mix all the marinade ingredients and coat the fish well.
  • Let it sit for at least 20 minutes (30 is better for deeper flavor).

Pro Tip: Don’t over-marinate fish—it can turn mushy. 30 mins is the sweet spot!

2. Cook the Rice

  • Drain soaked rice.
  • Boil water with whole spices and salt.
  • Add rice and cook until 70% done (grains should still have a slight bite).
  • Drain immediately to prevent overcooking.

3. Prepare the Biryani Gravy

  • Heat ghee/oil in a pan. Fry onions until golden brown.
  • Add cumin seeds, ginger-garlic paste, and sauté until fragrant.
  • Toss in tomatoes, spices, and cook until oil separates.
  • Stir in yogurt, mint, coriander, and green chilies. Simmer for 5 mins.
  • Gently add marinated fish and cook for 3-4 minutes per side (don’t overcook!).

4. Layer the Biryani (The Dum Method)

  • In a heavy-bottomed pot, spread a layer of rice.
  • Top with fish and gravy, then another rice layer.
  • Drizzle saffron milk, fried onions, ghee, and fresh herbs.
  • Seal with foil or a tight lid. Cook on low heat (dum) for 15-20 mins.

Pro Tip: Place a tawa (griddle) under the pot to prevent burning and ensure even heat.

Serving Suggestions

  • Pair with raita, a tangy onion salad, or just enjoy it solo.
  • A squeeze of lemon before serving brightens all the flavors.

Final Thoughts

Fish biryani is a celebration of simplicity and elegance. Unlike heavier meat biryanis, it feels light yet deeply satisfying. The key? Perfectly cooked fish, fragrant rice, and that slow dum magic.

Once you master this, you’ll find yourself making it on weeknights and for special occasions. So go ahead—dive into this coastal delight and let the flavors transport you!

Hungry for more? Try adding a splash of coconut milk for a South Indian twist or grilling the fish before layering for a smoky touch.

Happy cooking! 🎣🔥

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