Name: Fish Biryani Recipe
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: Basmati Rice – 2 glasses; Water – to soak; Red chili powder – 2 tbsp.; Turmeric powder – ½ tbsp.; Salt – 3 ½ tbsp.; Coriander powder – 1 tbsp.; Jeera powder – ½ tbsp.; Garam masala powder – ½ tbsp.; Fish fry masala powder – 1 tbsp.; Ginger garlic paste – 2 ½ tbsp.; Lemon juice – 3 tbsp.; Oil – for deep fry.; Cinnamon sticks – 7 No.; Cloves – 15 No.; Green cardamoms – 7 No.; Bay leaves – 5 No.; Sayajeera – 1 tbsp.; Marati flower/ kapok buds – 1 No.; Onions – 2 cups; Green chilies – 2 tbsp.; Tomato puree – 1 cup; Coriander powder – 1 tbsp.; Garam masala powder – ½ tbsp.; Jeera powder – ½ tbsp.; Black pepper powder – ½ tbsp.; Mint leaves – 3 tbsp.; Coriander leaves – 3 tbsp.; Ghee – 2-3 tbsp.

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One of the tasty dum biryani dishes is the Fish Biryani recipe, which is prepared by marinating fish chunks in a mixture of spices and deep-frying them until they take on a golden hue. After that, they are cooked by piling fried bits with semi-cooked basmati rice. With our illustrated recipe directions, video, and step-by-step photos, you can create Fish Biryani Recipe at home.

We have marinated them for an hour but it is not mandatory, we can even marinate them for 10 minutes on one side and 10 minutes on the other side. As meat is very soft, and there is a tendency for thorns to come out, we shallow fry them. It will not only keep them intact but also enhances the flavor of our recipe.

As mentioned earlier, cooking basmati rice perfectly will play an important role, or else the whole biryani will turn soggy. Basmati rice should be cooked separately and when checked with fingers we should be able to feel the tenderness.

Contents

Tips to make a perfect fish biryani recipe:

Choose fewer thorns fish variants for making this recipe.
Clean fish either with salt and turmeric powder or by adding little vinegar to them to remove the stinky smell.
Marinating fish pieces will help absorb the flavors of spices.
Shallow fry fish pieces so that they turn mild hard and do not spread while cooking along with rice.
Use 2 year old basmati rice or else go with branded basmati rice to get a grainy rice texture.
Soaking rice for 20-30 minutes before cooking will give it a nice texture.

Fish Biryani Recipe

FishBiryani Recipe is one of the delicious dum biryani recipes made by marinatingfish pieces with a blend of spices and then frying them to golden colour.

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 5

Author Uppada Lakshmi

Ingredients

Basmati Rice – 2 glasses
Water – to soak
Red chili powder – 2 tbsp.
Turmeric powder – ½ tbsp.
Salt – 3 ½ tbsp.
Coriander powder – 1 tbsp.
Jeera powder – ½ tbsp.
Garam masala powder – ½ tbsp.
Fish fry masala powder – 1 tbsp.
Ginger garlic paste – 2 ½ tbsp.
Lemon juice – 3 tbsp.
Oil – for deep fry.
Cinnamon sticks – 7 No.
Cloves – 15 No.
Green cardamoms – 7 No.
Bay leaves – 5 No.
Sayajeera – 1 tbsp.
Marati flower/ kapok buds – 1 No.
Onions – 2 cups
Green chilies – 2 tbsp.
Tomato puree – 1 cup
Coriander powder – 1 tbsp.
Garam masala powder – ½ tbsp.
Jeera powder – ½ tbsp.
Black pepper powder – ½ tbsp.
Mint leaves – 3 tbsp.
Coriander leaves – 3 tbsp.
Ghee – 2-3 tbsp.

Instructions

Clean and soak basmati rice for 30-60 minutes to get a soft and grainy texture.
Let’s prepare to marinate the spice mix. In a large mixing bowl add red chili powder, little salt, coriander powder, turmeric powder, garam masala powder, jeera powder, fish fry masala powder(for additional flavor), lemon juice, little oil and ginger garlic paste.
Mix all ingredients and make a paste of them. Put fish pieces and coat them properly and marinate for an hour based on your available time (minimum 10-15 minutes gives good flavor)
In a pan add oil to deep fry fish pieces (we can even shallow fry) till they turn a golden brown color. Transfer to another plate and keep aside.
In a wide vessel, pour water and add a little salt, ginger garlic paste for additional flavor to rice, a few cloves, green cardamoms, bay leaves, cinnamon sticks, sayajeera and soaked rice.
Cook on medium flame till we get a soft grainy texture so that we can break rice grains with our fingers.
Remove from flame and drain water before rice turns very soft.
If you are deep frying fish pieces, use its oil by filtering as it gives good taste.
Fry onions to golden brown and keep them aside to put them over the rice layer.
In the remaining oil, add cinnamon sticks, cloves, sayajeera , kapok bud (Marathi mogga), green cardamoms, bay leaves, onions, green chilies, ginger garlic paste and leftover marinating spice mix.
Cook on low flame, once onions turn color add tomato puree and cook for a minute or two.
Sprinkle garam masala powder, coriander powder, black pepper powder, jeera powder and salt.
Add mint leaves and coriander leaves, mix all spices and transfer to another bowl keeping little paste behind.
Place fried pieces in spice gravy and sprinkle coriander and mint leaves and fried onions.
Now place basmati rice layer over fish pieces. Repeat placing a layer of onions, mint and coriander leaves.
Add remaining fish pieces and rice. Based on the width of the vessel we use, make 2-3 layers and add ghee and place the lid.
To lock the flavors and essence of spices, place a weight over the lid and cook for 10-15 minutes on low flame.
While serving the fish biryani recipe, gently remove rice fish pieces so that pieces remain intact.