📝 About This Recipe
This exquisite Fish Biryani brings the vibrant flavors of the Indian coastline straight to your kitchen, featuring succulent chunks of firm white fish layered with aromatic long-grain Basmati rice. Unlike its meat-based counterparts, this version is lighter and celebrates the delicate texture of the fish, which is marinated in a potent blend of ginger, garlic, and warm spices. The dish is finished with a slow-cook 'Dum' process, allowing the rice to absorb the oceanic juices and the citrusy brightness of fresh herbs for a truly regal dining experience.
🥗 Ingredients
Fish Marinade
- 750 grams King Fish or Sea Bass (cut into large 2-inch cubes)
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Kashmiri Red Chili powder (for vibrant color and mild heat)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Ginger-Garlic paste (freshly ground)
- 1 teaspoon Salt
The Fragrant Rice
- 3 cups Basmati Rice (long-grain, aged for best results)
- 1 set Whole Spices (2 bay leaves, 4 green cardamoms, 1-inch cinnamon stick, 4 cloves)
- 1 teaspoon Shahi Jeera (Caraway seeds)
The Biryani Masala Base
- 3 large Onions (thinly sliced for frying)
- 2 medium Tomatoes (finely chopped)
- 1/2 cup Plain Yogurt (whisked until smooth)
- 3-4 Green Chilies (slit lengthwise)
- 1 teaspoon Garam Masala (high quality)
- 1 cup Fresh Mint and Cilantro (finely chopped)
- 4 tablespoons Ghee or Vegetable Oil
- 1 pinch Saffron strands (soaked in 2 tbsp warm milk)
👨🍳 Instructions
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1
In a large bowl, combine the fish cubes with the turmeric, chili powder, lemon juice, ginger-garlic paste, and salt. Toss gently to coat and let it marinate for at least 30 minutes in the refrigerator.
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2
Wash the Basmati rice under cold running water until the water runs clear. Soak the rice in plenty of water for 30 minutes, then drain.
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3
In a large heavy-bottomed pot, heat 2 tablespoons of ghee/oil. Fry the sliced onions on medium heat until they are deep golden brown and crispy (Birista). Remove half for garnishing and leave the rest in the pot.
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4
In the same pot, add the marinated fish pieces. Sear them for 2 minutes on each side just to firm up the exterior. Carefully remove the fish and set aside; do not overcook as they will finish in the 'Dum'.
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5
To the remaining oil in the pot, add chopped tomatoes and green chilies. Sauté until the tomatoes turn mushy. Stir in the whisked yogurt, garam masala, and half of the chopped mint and cilantro.
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6
Bring a large pot of water to a boil with the whole spices (bay leaves, cardamom, cinnamon, cloves), shahi jeera, and 1 tablespoon of salt. Add the soaked rice and cook until it is 70% done (the grain should still have a slight bite/firm core).
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7
Drain the rice immediately to stop the cooking process.
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8
Begin the layering: Spread the tomato-yogurt masala at the bottom of a heavy pot. Arrange the seared fish pieces in a single layer over the masala.
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9
Spread the par-boiled rice evenly over the fish. Top with the reserved fried onions, the remaining mint and cilantro, and drizzle the saffron milk over the rice.
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10
Seal the pot tightly with a lid (you can use aluminum foil or a dough seal to trap steam). Cook on very low heat (Dum) for 15-20 minutes. If using a thin pot, place a flat tawa/griddle underneath to prevent scorching.
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11
Turn off the heat and let the biryani rest, unopened, for 10 minutes. This allows the moisture to redistribute.
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12
Gently fluff the rice with a fork, being careful not to break the delicate fish pieces. Serve steaming hot.
💡 Chef's Tips
Always use firm-fleshed fish like King Fish, Salmon, or Monkfish so the pieces don't disintegrate during the layering process. Be generous with the salt when boiling the rice; it should taste like seawater so the rice is perfectly seasoned. Don't skip the resting time! Those 10 minutes after turning off the heat are crucial for the perfect fluffy texture. If you prefer a spicier kick, add a teaspoon of black pepper to the fish marinade.
🍽️ Serving Suggestions
Serve with a cooling Cucumber and Pomegranate Raita to balance the spices. A side of pickled red onions and a wedge of fresh lime adds a bright acidity. Pair with a crisp, chilled white wine like a Chenin Blanc or a light lager. For an authentic touch, serve with 'Mirchi ka Salan' (a spicy peanut and chili curry).