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Fish Biryani Recipe

  • August 12, 2025

Fish Biryani Recipe – Flavorful & Coastal Indian Style

Fish Biryani is a delicious fusion of fragrant basmati rice and marinated fish fillets cooked with Indian spices. This dish is popular in South Indian coastal regions like Kerala, Andhra Pradesh, and Tamil Nadu, as well as in Hyderabadi biryani houses. Packed with protein and flavor, spicy fish biryani is perfect for seafood lovers.

🛒 Ingredients for Fish Biryani (Serves 4–5)

For the Rice

  • Basmati rice – 3 cups (long-grain, aged)

  • Water – 8 cups

  • Salt – 2 tsp

  • Bay leaf – 2

  • Green cardamom – 4

  • Cinnamon stick – 2 inch

  • Cloves – 5

  • Star anise – 1

For the Fish Marinade

  • Fish fillets – 750 g (kingfish, seer fish, or any firm white fish)

  • Yogurt – ½ cup (thick)

  • Ginger-garlic paste – 2 tbsp

  • Lemon juice – 1½ tbsp

  • Red chili powder – 1½ tsp

  • Turmeric powder – ½ tsp

  • Coriander powder – 1 tsp

  • Cumin powder – 1 tsp

  • Garam masala – ½ tsp

  • Salt – 1 tsp

For the Masala Base

  • Ghee – 3 tbsp

  • Oil – 2 tbsp

  • Onions – 3 large (thinly sliced)

  • Tomatoes – 2 medium (chopped)

  • Fresh mint leaves – ½ cup

  • Fresh coriander leaves – ½ cup

  • Biryani masala – 2 tsp

  • Green chilies – 2 (slit)

For Saffron Milk

  • Warm milk – ¼ cup

  • Saffron strands – 8–10


🍳 Step-by-Step Cooking Instructions

Step 1 – Marinate the Fish

  1. In a bowl, mix yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, coriander powder, cumin powder, garam masala, and salt.

  2. Coat fish fillets evenly with the marinade.

  3. Let them rest for 20–30 minutes.


Step 2 – Prepare the Rice

  1. Wash and soak basmati rice for 20–30 minutes.

  2. In a large pot, boil water with bay leaf, cardamom, cinnamon, cloves, star anise, and salt.

  3. Add soaked rice and cook until 70% done. Drain and keep aside.


Step 3 – Make the Masala Base

  1. Heat ghee and oil in a heavy-bottom biryani pot.

  2. Fry onions until golden brown. Reserve half for garnishing.

  3. Add tomatoes and sauté until they turn mushy.

  4. Add mint, coriander, green chilies, and biryani masala. Stir well.


Step 4 – Cook the Fish

  1. Gently place marinated fish into the masala.

  2. Cook on low flame for 4–5 minutes on each side until fish is partly cooked (it will finish cooking during dum).


Step 5 – Layer the Fish Biryani

  1. Place half of the rice over the fish masala.

  2. Sprinkle fried onions, mint, coriander, and saffron milk.

  3. Add the remaining rice and top with more fried onions and herbs.

  4. Drizzle a spoon of ghee on top for aroma.


Step 6 – Dum Cooking

  1. Cover with a tight lid or seal with dough.

  2. Cook on medium heat for 5 minutes, then on low flame for 15–20 minutes.

  3. Optionally, place the pot on a tawa to prevent direct burning.


Step 7 – Serve

  1. Carefully fluff the rice without breaking the fish fillets.

  2. Serve hot with onion raita, Mirchi ka Salan, or pickle.


🥗 Serving Variations

  • Kerala Fish Biryani: Add ½ cup coconut milk to the masala.

  • Andhra Fish Biryani: Increase green chilies and red chili powder for more heat.

  • Goan Fish Biryani: Add vinegar and coconut paste for a tangy twist.


📊 Nutrition Facts (Per Serving – approx.)

NutrientAmount
Calories430 kcal
Protein32 g
Carbohydrates48 g
Fat13 g
Saturated Fat4 g
Fiber3 g
Sodium770 mg
Cholesterol90 mg
Sugars3 g

💡 Tips for Perfect Fish Biryani

  • Use firm fish fillets so they don’t break during cooking.

  • Avoid overcooking fish before layering, as it will finish cooking in dum.

  • Use aged basmati rice for fluffy, non-sticky grains.

  • Freshly ground biryani masala enhances flavor.

  • Saffron milk adds both aroma and beautiful color.

 

📍 Location & Origin

  • Cuisine: Indian Coastal & Mughlai Fusion

  • Place of Origin: Coastal states of India – Kerala, Andhra Pradesh, Tamil Nadu

  • Background:
    Fish Biryani is believed to have evolved when Mughlai biryani techniques met the fresh seafood-rich cuisine of South India. Unlike chicken or mutton biryani, this dish requires gentle cooking since fish is delicate. The recipe varies by region — Kerala fish biryani often includes coconut milk, while Andhra fish biryani is spicier, and Hyderabadi fish biryani follows the dum style of cooking.


Interesting Facts :-
This Fish Biryani Recipe offers the perfect balance of fluffy basmati rice, tender fish, and aromatic spices. Whether you choose Kerala-style with coconut milk, spicy Andhra-style, or rich Hyderabadi dum style, this recipe ensures restaurant-quality biryani right at home.

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