Fish Biryani recipe is a very simple biryani recipe that gets ready in a jiffy. It is pretty much easy to make unlike other biryani recipes.
If you are a seafood lover + you can’t have enough of biryani, then this fish biryani recipe is just for you. Who can resist the goodness of both in one dish.
I love the aroma that comes out of the freshly ground spices. That is the beauty of this biryani. You will have to make the biryani masala fresh each time. But if you are short on time and do not want to make it every single time, then make this ahead of time and freeze it.
Though it won’t taste the same as the freshly ground masala, still something is better than nothing. I have used black pomfret fish for this fish biryani recipe. But you can use any big slice of fish.Personally I love it with king fish. But as I didn’t find it fresh in the market, I had to settle for the black pomfret.
But if you can get the king fish or the surmai as it is known in Hindi, then definitely go for it.
You will find that this fish biryani recipe is strikingly similar to the Egg Dum Biryani Recipe, because the method is almost identical to it. There is not much of a difference. Except that we add the fish instead of the egg here.
Clean the fish thoroughly and let it marinate in turmeric and salt for sometime. Then rinse it off, and add rest of the masala before frying.
Place the fried fish on top of the rice at the final stage before leaving it for dum. That way, the fish would be still crisp yet have that soft texture.
So let’s get started with the Fish Biryani Recipe, How to make Fish Biryani Recipe
What You Need:
- 500 gms fish slices
- 500 gms basmati rice
For frying fish
- 2 tbsp oil
- 1 tsp ginger garlic paste
- 1/2 tsp garam masala powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- salt to taste
For making the paste
- 1 tsp cumin seeds
- 3 cloves
- 1 inch stick cinnamon
- 4 cardamom
- 1 tsp shahi jeera
- 4 whole dry red chilli
- 10-12 garlic cloves
- 1 small ginger
- 1 tsp coriander powder
- salt to taste
For the Biryani Gravy
- 1 tsp red chilli powder
- 1 cup oil
- 4 onion finely sliced
- 2-3 green chilli cut into half
For the Rice
- 2 tsp oil
- whole spices shahi jeera, cinnamon, cardamom, bay leaf, cloves etc
- salt to taste
For the Biryani
- food coloring or saffron soaked milk
- handful of coriander and mint leaves chopped
- 2 tbsp ghee
How To Make:
Frying Fish
- Mix the fish with salt, turmeric powder, garam masala powder, red chilli powder and ginger garlic paste. Marinate this for at least an hour in the refrigerator.
- Heat oil in a pan and fry the fish on both sides till golden brown. Remove from oil and set aside.
Prepare the Biryani Paste
- Make a paste with the cumin seeds, cloves, cinnamon, shahi jeera, dry red chilli, garlic, ginger, coriander powder and salt. Set this paste aside.
Preparing Biryani Gravy
- Heat oil and fry the onions till golden brown. Remove with slotted spoon and spread on kitchen towel.
- In the same pan, add the green chili and the spice paste. Fry till all the raw smell has vanished from it.
- Add the red chilli powder, yogurt, half of the fried onions and cook till oil starts floating on top.
Preparing Rice
- Take a large vessel and add sufficient water. Add the whole spices, salt and oil.
- Bring the water to boil and add the soaked basmati rice. Parboil till half done. The rice should be still grainy yet cooked. Remove the water by straining over a colander.
Preparing Biryani
- Place half the parboiled rice at the bottom of a heavy bottomed pan.
- Spread the prepared gravy over the rice.
- Spread rest of the rice over the gravy.
- Top with rest of the fried onions, food coloring, fried fish, coriander and mint leaves.
- Cover with foil and place a lid. Cook on low heat for 30 minutes. Switch off the heat, wait for 10 more minutes before opening the lid. Mix gently and serve hot with raita.
Signing off until next time,
Fareeha.
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