Fish Biryani Recipe

Fish biryani is a delicious and flavorful dish that combines the fragrant spices of biryani with the delicate taste of fish.

simple recipe for making fish biryani:

Ingredients:

For Marinating Fish:

• 500 grams fish fillets (firm fish like tilapia, cod, or kingfish), cut into cubes
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• Salt to taste
• Juice of 1 lemon

For Rice:

• 2 cups basmati rice, soaked for 30 minutes and drained
• Water for cooking rice
• 1 bay leaf
• 2-3 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• Salt to taste

For Biryani Masala:

• 2 tablespoons ghee or oil
• 2 onions, thinly sliced
• 2 tomatoes, finely chopped
• 1/2 cup yogurt
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala powder (or garam masala)
• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped
• Fried onions (optional, for garnish)
• Saffron strands soaked in 2 tablespoons warm milk (for garnish)

Instructions:

1. Marinate the Fish:
   • In a bowl, combine the fish cubes with ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, salt, and lemon juice. Mix well to coat the fish evenly. Let it marinate for at least 30 minutes.
2. Cook the Rice:
   • In a large pot, bring water to a boil. Add salt, bay leaf, cloves, cardamom pods, and cinnamon stick.
   • Add the soaked and drained rice to the boiling water. Cook until the rice is 70-80% done (par-boiled). Drain the rice and set aside.
3. Prepare Biryani Masala:
   • Heat ghee or oil in a large pan or Dutch oven over medium heat.
   • Add thinly sliced onions and sauté until golden brown and caramelized.
   • Add chopped tomatoes and cook until they turn mushy.
   • Add red chili powder, turmeric powder, and biryani masala powder (or garam masala). Sauté for a minute until the spices are fragrant.
   • Add marinated fish cubes along with any marinade left in the bowl. Cook for 3-4 minutes until the fish is partially cooked.
4. Layering the Biryani:
   • In the same pan with the fish masala, layer half of the par-cooked rice evenly over the fish.
   • Sprinkle chopped fresh coriander leaves and mint leaves over the rice layer.
   • Spread half of the beaten yogurt evenly over the rice layer.
   • Repeat with the remaining rice, coriander leaves, mint leaves, and yogurt.
5. Dum Cooking (Slow Cooking):
   • Cover the pan tightly with a lid or seal with aluminum foil to trap steam (you can also place a heavy weight on the lid to ensure a tight seal).
   • Cook on low heat for 15-20 minutes, allowing the flavors to meld together and the fish to cook through completely.
6. Serve:
   • Once done, gently fluff the biryani with a fork.
   • Garnish with fried onions (if using) and drizzle saffron milk over the top for a rich aroma and color.
   • Serve hot fish biryani with raita (yogurt dip) and salad.