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Fish Biryani Recipe (Fish Dum Biryani)

Fish Biryani Recipe is a spicy, flavourful and delicious biryani prepared by layering fried fish with an onion tomato masala with a layer of basmati rice and cooked to perfection. In this blog post learn how to make delicious fish biryani with step by step pictures and video.
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 servings
Calories: 697kcal

Equipment

  • Cooking pot

Ingredients

For Cooking Rice for Biryani

  • 2 cups Basmati Rice
  • 10 cups Water
  • 4 no Cardamom
  • 4 no Cloves
  • 1 inch Cinnamon stick
  • 1 tsp Cumin Seeds
  • 2 no Bay Leaf
  • 2 tbsp Salt

For Frying Fish (Marination)

  • ½ kg Fish Use firm white fleshed fish
  • 1 tbsp Kashmiri Chilli powder
  • 2 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 2 tbsp Lemon Juice
  • 1 tsp Salt
  • ¼ cup Coconut Oil

For Biryani Masala

  • 1 no Pandan Leaves optional
  • 2 large Onion peeled & thinly sliced
  • 3 no Green Chilli slit
  • 3 tbsp Ginger Garlic Paste
  • 1 tbsp Kashmiri Chilli powder
  • 1 tbsp Coriander powder
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 2 tsp Garam Masala Powder
  • 1 large Tomato chopped finely
  • ½ cup Curd
  • ½ cup Mint Leaves finely chopped
  • ½ cup Coriander leaves finely chopped
  • Salt to taste

For Saffron Milk

  • ¼ tsp Saffron
  • ¼ cup Warm Milk

Instructions

  • Wash and Soak rice for 30 mins. Now boil lots of water with all the ingredients given for cooking rice. Add the soaked rice in the water and cook it for 8 to 10 mins till the grains are 90 percentage cooked. Strain it in a colander and set aside.
  • Mix saffron with warm milk and set aside so it steeps.
  • Marinate the fish in the ingredients given for 30 mins. Heat oil in a heavy bottom pan(this is the pan where you are going to make biryani). Add the fish pieces in this oil and cook them for 5 mins on each side. Remove them to a plate.
  • In the remaining oil, add in pandan leaves and fry them for few mins. Add in sliced onions, green chilli and saute for 5 mins or so. Once the onion is cooked, add in ginger garlic paste and saute them for a min. Now add in all the spice powders and mix them for 30 sec. Add in tomatoes and a splash of water. Cook this for 5 mins till the tomatoes is mashed completely. Add in salt, mint leaves, coriander leaves and curd. Mix well. Cook this for 5 mins till the masala is completely cooked.
  • Now spoon the cooked rice on top and add some more coriander and mint leaves. Drizzle over some saffron milk and place the fish pieces on top of the rice.
  • Cover this whole thing and place over a heavy bottom iron tawa and put the tawa on low heat. Let this whole thing be on dum for 15 to 20 mins. Open the lid and mix everything up. Serve this biryani with raita.

Notes

  • use good quality basmati rice which is important for the taste and texture of the biryani.
  • Make sure to soak the basmati rice to soften the grains which provides more fluffy texture in biryani.
  • Any white fish can be used for the biryani. I prefer to use fish with less bones like seer fish and king fish.
  • Taste and adjust seasonings in the masala.

Nutrition

Serving: 1servings | Calories: 697kcal | Carbohydrates: 93g | Protein: 38g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 64mg | Sodium: 4263mg | Potassium: 959mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2018IU | Vitamin C: 18mg | Calcium: 215mg | Iron: 5mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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