Fish Biryani

Name: Fish Biryani
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: 1 kg fish; 2 tbsp Garlic paste; 2 tbsp Ginger paste; 1 Lemon; 2 tsp Salt; 2 tsp Red chili powder; 1 tsp Paprika; 2 tsp Danya Jeera; 1/2 tsp Black peppercorns; 1 tsp Turmeric powder; 3 cups rice; Saffron soaked in milk; 3 Onions; 1/3 cup Ghee; 8 green Green chilis; 1 cup Full-fat yogurt; 1/2 cup Cherry tomatoes; 1 tbsp Garlic paste; 1 tbsp Ginger paste; Chopped coriander; 2 Bay leaves; 2 tbsp Danya Jeera; 2 tsp Red chili powder; 2 tsp Salt; 1/2 tsp Black pepper powder; 1 tsp Turmeric powder; 1 black cardamom; 5 Green cardamoms; 5 cloves; 5 Whole black peppers

Aamna Bawa 10th June 2024

Total Time: 1 hr 30 mins Difficulty: Intermediate

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Fish biryani layers fragrant basmati rice with spiced, fried fish, a yoghurt and tomato masala, crispy onions, saffron milk and ghee, then cooks it gently until the flavours come together.

The fish is marinated with lemon, garlic, ginger and spices, then fried until partly cooked so it stays in chunks. It makes a centrepiece for festive occasions and family gatherings.

Why this recipe works

Lemon in the marinade. It brightens the fish and balances the rich masala.
Fish fried first. Partly cooking the chunks firms them up so they hold together in the layers.
Crispy onions in every layer. Onions fried in the same oil add sweetness and crunch.
Saffron milk and kewra water. They give the biryani its colour and a gentle floral aroma.

Tips for the best fish biryani

Pick a firm fish. Chunky, firm white fish holds together best.
Marinate for longer. Give it at least 30 minutes, or overnight in the fridge for more flavour.
Only parboil the rice. Take it off at about 70% cooked so it doesn’t go mushy.
Use a heavy-bottomed pot. It spreads the heat and stops the bottom layer burning during the slow cook.
Seal it well. Cover tightly so the steam stays in.

What to serve with fish biryani

Serve with raita and a simple salad. For more biryanis, try our classic chicken biryani or chicken 65 biryani. Love fish? Try the Burmese fish curry with brown buttered rice.

Fish Biryani FAQs

Which fish is best for biryani?

A firm, meaty fish that won’t flake apart, such as cod, haddock or coley. Cut it into large chunks.

How do I stop the fish breaking up in biryani?

Marinate it, fry it until partly cooked, then layer it gently. Don’t stir once the biryani is layered.

How long does fish biryani take?

About 1 hour 30 minutes, including 30 minutes to marinate the fish. The layered biryani then cooks gently on low heat for 45 minutes.

Can I make fish biryani without food colouring?

Yes. The saffron milk gives plenty of colour, so the food colouring is optional.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Fish Biryani

Fish Biryani is a beloved South Asian delicacy that features layers of fragrant basmati rice and spicy fish masala, infused with aromatic spices. The dish is known for its complex flavours, combining the richness of ghee, the tanginess of yogurt, and the heat from green chilis and various spices.

Author: Aamna Bawa Cooking Method: Curry Cuisine: Indian, Pakistani Courses: Dinner, Lunch Recipe Keys: High Protein Non Vegetarian

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Prep Time 30 mins Cook Time 60 mins Total Time 1 hr 30 mins Difficulty: Intermediate Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Fish:

In a bowl, combine ginger paste, garlic paste, lemon juice, salt, chili powder, paprika, danya jeera, black pepper, and turmeric powder.
Add fish chunks and mix well. Marinate for at least 30 minutes.

Fry the Fish:

In a pan, heat oil and fry the marinated fish until partially cooked. Set aside.

Prepare the Biryani Masala:

In the same oil, fry sliced onions until crispy. Reserve half of the fried onions for layering.

Prepare the Onions:

In a large pot, heat ghee and sauté bay leaves, danya jeera, chili powder, salt, black pepper powder, turmeric powder, black cardamom, green cardamoms, cloves, and whole black peppers.
Add garlic paste, ginger paste, chopped tomatoes, and green chilis. Sauté until aromatic.
Stir in yogurt and simmer for a few minutes.

Parboil the Rice:

Parboil rice with aromatic spices until 70% cooked. Strain and set aside.

Layer the Biryani:

In a large pot, start with a layer of rice, followed by a layer of biryani masala, fried fish, and crispy fried onions.
Drizzle with ghee and saffron milk, and sprinkle chopped coriander.
Repeat the layers, ending with a layer of rice on top.
Garnish with green chilis, food colouring, and a splash of Kerwa water.