🐟 Fish Biryani Recipe – Fragrant, Flavourful, and Absolutely Delicious

Fish Biryani is a hidden gem in the world of biryanis. While chicken and mutton versions are more popular, Fish Biryani brings a light, aromatic, and ocean-fresh twist to this traditional Indian delicacy. Layered with fragrant basmati rice, spiced masala, and perfectly cooked fish, this dish is a treat for seafood lovers.

🛒 Ingredients – What You’ll Need

For the Fish Marinade:

• 500g boneless fish fillets (surmai, rohu, kingfish, or basa)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp ginger-garlic paste
• ½ tsp salt
• 1 tbsp lemon juice

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 1 bay leaf
• 4 green cardamoms
• 4 cloves
• 1 small cinnamon stick
• Salt to taste

For the Masala:

• 2 large onions, thinly sliced
• 2 tomatoes, finely chopped
• 1½ tbsp ginger-garlic paste
• ½ cup thick curd (yogurt)
• 2–3 green chilies, slit
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp biryani masala or garam masala
• ¼ cup chopped coriander leaves
• ¼ cup mint leaves
• 3 tbsp oil + 1 tbsp ghee

For Layering:

• Saffron soaked in 2 tbsp warm milk
• Fried onions (optional)
• Fresh mint and coriander for garnish

👨‍🍳 How to Make Fish Biryani – Step-by-Step

Step 1: Marinate the Fish

1. Clean and cut fish into medium-sized chunks.
2. Marinate with turmeric, chili powder, ginger-garlic paste, salt, and lemon juice.
3. Set aside for 30–60 minutes.

Step 2: Cook the Rice

1. Rinse and soak basmati rice for 30 minutes.
2. Boil water with whole spices and salt.
3. Add soaked rice and cook until 80% done.
4. Drain and set aside.

Step 3: Fry the Fish

1. Shallow fry the marinated fish pieces until golden and set aside.
2. Be gentle to prevent breaking the fish.

Step 4: Prepare the Masala

1. Heat oil and ghee in a deep pan.
2. Add sliced onions and sauté until golden brown.
3. Add ginger-garlic paste and cook until raw smell disappears.
4. Add chopped tomatoes, green chilies, turmeric, chili powder, and biryani masala.
5. Cook until oil separates.
6. Add yogurt, mint, and coriander. Cook for 3–5 minutes.

Step 5: Layering the Biryani

1. In a heavy-bottomed pan, add a layer of rice.
2. Add a layer of masala and fried fish.
3. Repeat the layers. Finish with rice on top.
4. Drizzle saffron milk and a bit of ghee.
5. Cover and dum cook on low heat for 20–25 minutes.

📌 Pro Tip: Place a heavy lid or seal the pot with dough to trap the steam inside.

🐠 Best Fish for Biryani

Choose firm, boneless fish that hold shape while cooking:

• Kingfish (Surmai)
• Rohu (for Bengali-style)
• Salmon
• Basa
• Tilapia
• Pomfret (cut into thick slices)

Avoid soft or flaky fish, as they may break while cooking.

🥗 Serving Suggestions

Pair your Fish Biryani with:

• Onion Raita
• Mint-Coriander Chutney
• Papad or Pickle
• Boiled Eggs (optional)
• Lemon Wedges

Serve hot and garnish with fried onions, mint leaves, and coriander.

📦 Storage and Reheating Tips

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Reheat: Steam in a pan or microwave with a splash of water to prevent drying.
• Freezer: Avoid freezing fish biryani, as the fish may lose its texture.

Fish Biryani is a delicious departure from traditional meat biryanis. With the perfect balance of spices, flaky fish, and fluffy rice, this dish is a celebration of flavour and aroma. Whether you’re a seafood enthusiast or a biryani lover looking to try something new, this recipe is a must-try.

So fire up your stove, marinate that fish, and let the magic of biryani unfold in your kitchen. Don’t forget to garnish with love and serve with a side of raita!

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