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fish biryani
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Fish Biryani

Aromatic layers of spiced fish, fluffy basmati rice, and golden onions—this dish is everything comfort food should be.
Course Main Course
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 4

Ingredients

For the fish marinade

  • 500 g firm white fish
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ½ tsp turmeric
  • 1 tsp chili powder
  • 1 tsp garam masala
  • ½ tsp salt
  • Lemon juice as needed

For the rice

  • 1 ½ cups basmati rice
  • 1 bay leaf
  • 4 green cardamom
  • 5 black peppercorns
  • 4 cloves
  • Cinnamon stick
  • 1 tbsp ghee
  • 1 ½ tsp salt

For cooking the fish

  • Oil for cooking
  • 1 onion thinly sliced
  • 1 tomato finely diced
  • 1 green chili
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp chili powder
  • 1 tsp garam masala
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp turmeric

For layering

  • Small onion sliced and fried until golden
  • ¼ cup coriander leaves chopped
  • ¼ cup mint leaves chopped
  • fried cashew nuts or raisins for garnish optional

Instructions

Marinating the fish

  • Combine marinade spices with lemon juice to form a paste. Coat the fish and refrigerate for at least 20 minutes or up to 2 hours.

Soaking the rice

  • Wash the rice twice and soak it for 30 mins.

Cooking the fish

  • Heat oil in a heavy bottomed pan.
  • Add onion and sauté until lightly golden.
  • Add green chili, garlic, and ginger.
  • Stir in tomatoes, all ground spices, and ½ cup water. Let simmer for 2–3 minutes.
  • Add fish with marinade and cook for 5–6 minutes or until fish is tender and masala thickens slightly.

Parboil the rice

  • Boil soaked rice with whole spices, ghee, and salt until just shy of fully cooked. Drain and set aside.

Layering the biryani

  • On top of the cooked fish, gently spread the parboiled rice.
  • Sprinkle with fried onions, coriander, and mint.
  • Cover tightly (use foil if needed) and cook on lowest heat for 25–30 minutes.
  • Let rest, covered, for 10 minutes before serving.
  • Garnish with fried onions and fried cashew nuts.

Notes

Use any firm fish that holds its shape—boneless or bone-in.
For best results, use a heavy-bottomed pot.
You can garnish with fried cashews for extra richness.
Serve with raita or a simple cucumber salad.