- 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
In a bowl, mix yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric, coriander powder, cumin powder, garam masala, and salt.
Coat fish fillets evenly with the marinade.
Let them rest for 20–30 minutes.
Step 2 – Prepare the Rice
Wash and soak basmati rice for 20–30 minutes.
In a large pot, boil water with bay leaf, cardamom, cinnamon, cloves, star anise, and salt.
Add soaked rice and cook until 70% done. Drain and keep aside.
Step 3 – Make the Masala Base
Heat ghee and oil in a heavy-bottom biryani pot.
Fry onions until golden brown. Reserve half for garnishing.
Add tomatoes and sauté until they turn mushy.
Add mint, coriander, green chilies, and biryani masala. Stir well.
Step 4 – Cook the Fish
Gently place marinated fish into the masala.
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
Place half of the rice over the fish masala.
Sprinkle fried onions, mint, coriander, and saffron milk.
Add the remaining rice and top with more fried onions and herbs.
Drizzle a spoon of ghee on top for aroma.
Step 6 – Dum Cooking
Cover with a tight lid or seal with dough.
Cook on medium heat for 5 minutes, then on low flame for 15–20 minutes.
Optionally, place the pot on a tawa to prevent direct burning.
Step 7 – Serve
Carefully fluff the rice without breaking the fish fillets.
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.)
Nutrient | Amount |
---|---|
Calories | 430 kcal |
Protein | 32 g |
Carbohydrates | 48 g |
Fat | 13 g |
Saturated Fat | 4 g |
Fiber | 3 g |
Sodium | 770 mg |
Cholesterol | 90 mg |
Sugars | 3 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.