Fish Biryani – South Indian Style
Recipe Summary
- This recipe guides you through preparing a delicious fish biryani, featuring marinated and pan-fried fish pieces layered with aromatic basmati rice and a rich, spicy onion-tomato masala. The dish is then dum-cooked to perfection, allowing the flavors to meld beautifully.
All Ingredients - For Marinating Fish
- Fish 1 kg
- Ginger Garlic Paste 1 tbsp
- Chilli Powder 2 tbsp
- Coriander Powder 1 tbsp
- Turmeric Powder 1 tsp
- Pepper Powder 1 tbsp
- Fennel Powder 1 tsp
- Garam Masala Powder 1 tsp
- Salt for taste
- Lemon Juice 1 tbsp
- Water 3 tbsp
All Ingredients - For Biryani Rice
- Water sufficient for boiling
- Salt for taste
- Cinnamon 2-3 pieces
- Bay Leaves 1
- Cloves 5-6
- Cardamom 4-5
- Star Anise 1
- Mace 1
- Biryani Leaves a few
- Soaked Basmati Rice 1 kg
All Ingredients - For Masala
- Oil 1 tbsp (or leftover from frying)
- Onion 4 (sliced)
- Salt 1/2 tsp
- Ginger Garlic Paste 1 tbsp
- Tomato Puree from 4 tomatoes and 4 green chillies
- Water 4 tbsp
- Turmeric Powder 1/2 tsp
- Coriander Powder 2 tbsp
- Fennel Powder 1 tsp
- Pepper Powder 1 tbsp
- Garam Masala Powder 1 tsp
- Leftover Fish Masala all
- Salt for taste
- Yogurt 1 cup
- Mint Leaves some (chopped)
- Coriander Leaves some (chopped)
All Ingredients - For Layering & Garnish
- Oil 4 tbsp
- Yellow Food Color a few drops/pinch
- Ghee a few drops/drizzle
- Mint and Coriander Leaves some (chopped)
- Fried Onion some
- Cashew Nuts some
- Raisins some
Tools You'll Need
- Pot
- Pan
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Fish Marinade
Take 1 kg fish pieces. Add 1 tbsp ginger garlic paste, 2 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp turmeric powder, 1 tbsp pepper powder, 1 tsp fennel powder, 1 tsp garam masala powder, and salt for taste. Mix all spices thoroughly with the fish. Squeeze 1 tbsp lemon juice over the fish and mix again. Add 3 tbsp water and mix well to form a thick paste. Apply the paste evenly on all fish pieces and for .
Step 2: Prepare Biryani Rice
Boil water in a large pot. Add salt for taste, 2-3 pieces cinnamon, 1 bay leaf, 5-6 cloves, 4-5 cardamom pods, 1 star anise, 1 mace, and a few biryani leaves to the boiling water. Add 1 kg soaked basmati rice to the boiling water. Stir gently and cook until the rice is 70-80% done (). Strain the cooked rice and set aside.
Step 3: Fry the Fish
Heat 4 tbsp oil in a separate pan. Place the fish pieces in the hot oil. Fry the fish on medium flame until golden brown on one side (approx. ). Flip the fish and fry the other side until golden brown. Remove the fried fish and keep aside.
Step 4: Prepare the Masala
In the same pan with leftover oil (add 1 tbsp if needed), add 4 sliced onions. Add 1/2 tsp salt to the onions and until they turn golden brown (approx. ). Add 1 tbsp ginger garlic paste and until the raw smell disappears (approx. ). Add tomato puree (made from 4 tomatoes and 4 green chillies) and mix well. Cook until the mixture thickens and oil separates (approx. ). Add 4 tbsp water and mix. Add 1/2 tsp turmeric powder, 2 tbsp coriander powder, 1 tsp fennel powder, 1 tbsp pepper powder, 1 tsp garam masala powder, and the leftover fish masala from marination. Add salt for taste and mix all spices thoroughly. Cook for . Add 1 cup yogurt and mix well until smooth. Cook until the gravy thickens (approx. ). Add some chopped mint leaves and coriander leaves and mix them into the gravy. Gently add the fried fish pieces into the masala and gently coat the fish with the masala. Sprinkle some chopped coriander leaves over the fish and masala.
Step 5: Layering and Dum Cooking
Layer half of the boiled rice over the fish masala. Drizzle some yellow food color (or saffron water) and ghee over the rice. Sprinkle chopped mint and coriander leaves, fried onions, cashew nuts, and raisins. Add the remaining boiled rice as the top layer. Drizzle more yellow food color and ghee. Sprinkle more mint and coriander leaves, and fried onions. Close the lid tightly and dum cook on very low flame for . Open the lid and gently mix the biryani from the bottom to combine the layers. Serve the fish biryani hot.
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