Fish Biryani Recipe

Fish biryani is a layered fish and rice dish from the Indian sub-continent. This recipe is of the Pakistani style fish biryani made with boneless fish and layered with aromatic Basmati rice and a flavourful fish biryani masala. Serve hot with raita on the side.

To prepare Fish Biryani, fragrant basmati rice is cooked separately until it’s partially cooked, while the fish is marinated in a mixture of spices like turmeric, red chili powder, ginger, and garlic paste. The marinated fish is then pan-fried or lightly sautéed to retain its delicate texture and flavor.

What is Fish Biryani?

Biryani is a layered meat and rice dish with roots in Persian cuisine. Biryani is usually made with meat (chicken, mutton / goat meat or beef) but there are seafood options such as this fish biryani as well as prawn biryani. There is also vegetable biryani though most hard core meat lovers end up calling vegetable biryani pulao. Either ways, whatever the protein used, biryani is delicious.

Also Read: Spicy Fish Soup Recipe

Fish Biryani Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: Indian, Pakistani, PersianDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

25

minutes

Calories

350

kcal

Fish biryani is a layered fish and rice dish from the Indian sub-continent. This recipe is of the Pakistani style fish biryani made with boneless fish and layered with aromatic Basmati rice and a flavourful fish biryani masala.

Ingredients

• 1 Kg Fish fillets (cut into 1.5 ” cubes)

• 2 tbsp Oil

• 1 cup Onions, grated

• 1 tsp Ginger paste

• 1 tsp Garlic paste

• 1 tsp Cumin seeds

• 1 tsp Garam masala

• 1 tbsp Coriander powder

• 1 tsp Chilli powder

• 1 tsp Turmeric powder

• 1/2 tsp Salt

• 1 cup Hung yogurt

• 1 cup Coriander leaves, chopped

• to taste Green chillies , finely chopped

• 1 tsp Biryani masala

• 1/3 cup Onions (browned)

• For the Rice:

• 2 cup Rice (cleaned and washed)

• 2 tsp Oil

• 4 Cloves

• 4 Peppercorns

• 1 Cinnamon (broken)

• 4 Green cardamoms

• 1 tsp Salt

• 3 cups Hot water

• Saffron or color mixed in 1 cup warm milk

Directions

• Heat oil and add cumin seeds.
• When they splutter, add onions and ginger-garlic pastes.
• Stir fry till fat separates.
• Add the garam masala, coriander powder, chilli powder, turmeric powder, salt and yogurt and saute till fat separates.
• Mix in the fish and cook over high heat till opaque.
• Mix in the browned onions, coriander, green chillies and biryani masala.
• To make the rice, heat oil and add cloves, peppercorns, cinnamon and cardamoms.
• When they darken a bit, add rice, water and salt.
• Mix well and cook till rice is tender but still holds its shape.
• To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture.
• Keep in an oven or over low heat, over a tawa for about 15 minutes.
• Mix to break up the layers and serve.

Notes

• Marination: Marinate the fish with spices, lemon juice, and salt for at least 30 minutes before cooking. This step enhances the flavor and tenderness of the fish.
• Rice: Use long-grain basmati rice for Fish Biryani. Rinse the rice thoroughly to remove excess starch before cooking. Soak the rice for 20-30 minutes to ensure even cooking and fluffiness.
• Spices: Biryani is known for its rich and aromatic spices. Use a blend of whole and ground spices such as cumin, cardamom, cinnamon, cloves, and biryani masala to create layers of flavor.
• Layering: Layer the partially cooked rice and marinated fish in a deep-bottomed pot or a biryani handi. Ensure that each layer is evenly spread and distributed.