Fish Biryani Recipe

Fish Biryani Recipe: A Delicious and Aromatic Delight

Fish biryani is a mouth-watering one-pot dish that combines fragrant basmati rice, tender marinated fish, and a medley of spices for a perfectly balanced, flavour-packed meal. 

This recipe is ideal for seafood lovers and is a great alternative to traditional chicken or mutton biryani. Follow this step-by-step guide to make a delectable fish biryani that will impress your family and guests.

Ingredients:Fish Biryani Recipe

For Marinating the Fish:

- 500g fish fillets (pomfret, kingfish, or your choice)

- 1/2 cup yoghurt

- 1 teaspoon turmeric powder

- 1 teaspoon red chilli powder

- 1 teaspoon ginger-garlic paste

- Juice of half a lemon

- Salt to taste

For the Rice:

- 2 cups basmati rice

- 4 cups water

- 2 bay leaves

- 4-5 cloves

- 2-3 cardamom pods

- 1-inch cinnamon stick

- Salt to taste

For the Biryani:

- 2 large onions, thinly sliced

- 2 medium tomatoes, chopped

- 1/4 cup fresh coriander leaves, chopped

- 1/4 cup fresh mint leaves, chopped

- 1 teaspoon cumin seeds

- 1 teaspoon garam masala

- 1 teaspoon biryani masala

- 1/2 teaspoon turmeric powder

- 1/2 cup yoghurt

- 1/4 cup milk (optional, for layering)

- A few strands of saffron (soaked in warm milk)

- 4 tablespoons oil or ghee

Method:Fish Biryani Recipe

1. Marinate the Fish:

- Clean the fish fillets and pat them dry.

- Mix yoghurt, turmeric powder, red chilli powder, ginger-garlic paste, lemon juice, and salt in a bowl.

- Coat the fish fillets with this mixture and let them marinate for at least 30 minutes.

2. Cook the Rice:

- Wash and soak the basmati rice for 20 minutes, then drain.

- In a large pot, boil water with bay leaves, cloves, cardamom, cinnamon, and salt.

- Add the rice and cook until it is 70% done (firm yet partially cooked). Drain and set aside.

3. Prepare the Fish:

- Heat 2 tablespoons of oil or ghee in a frying pan.

- Lightly fry the marinated fish fillets for 2-3 minutes on each side until golden. Set aside.

4. Make the Masala:

- In the same pan, add more oil or ghee and sauté cumin seeds.

- Add sliced onions and cook until golden brown.

- Stir in tomatoes, turmeric, garam masala, biryani masala, and a pinch of salt. Cook until the tomatoes are soft and oil separates.

- Add the yoghurt, mix well, and let it simmer for a few minutes.

5. Layer the Biryani:

- In a large pot, spread a layer of cooked rice at the bottom.

- Add a layer of fish and masala, followed by coriander and mint leaves.

- Repeat the layering process, ending with rice on top.

- Drizzle saffron milk and a little ghee over the top.

6. Dum Cook:

- Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes. Alternatively, you can seal the lid with dough for authentic dum cooking.

7. Serve:

- Gently mix the layers before serving. Garnish with fried onions and fresh herbs.

Enjoy your aromatic and flavourful fish biryani with raita or a fresh salad for a complete meal!