Fish Biryani Recipe | How to Make Fish Biryani at Home

Biryani is a flavorful, delicious, and aromatic dish that everyone loves. It is truly a delicacy of India. Fish biryani is a spicy and tasty dish that combines marinated fried fish with an onion-tomato masala, topped with a layer of basmati rice and cooked to perfection. Fish Dum Biryani is a delightful variation of the classic biryani. It’s known for its rich taste and is relatively quick to prepare.

There are various regional styles to prepare it. Each offering a unique taste experience. Here’s a comprehensive Fish Biryani recipe, including ingredients, preparation, photos, and a step-by-step making process, along with valuable tips and guidance. We will tell you this recipe.

What is Biryani?

Biryani is truly a delicacy of India & holds a special place in Indian cuisine, for its flavors and aromatic appeal. Often prepared for festive occasions and gatherings. Its widespread popularity is evident in cities like Hyderabad, where it’s considered a culinary emblem. It consists of long-grain rice or as baumati rice, layered with marinated vegetables or paneer or meat, or fish, all infused with a blend of spices. The original biryani requires a few steps, and the main one is the “Dum” part method, where the pot is sealed to cook together with its juices until fragrant.

About Fish Biryani 

Fish Dum Biriyani stands as a testament to India’s rich culinary diversity, culinary tapestry, blending regional ingredients, royal legacies, embodying the confluence of historical influences and coastal traditions, and significance. 

Fish biryani is a recipe that is made in limited states around India, but it’s particularly popular in coastal regions of India, such as Kerala and Andhra Pradesh, where fresh seafood is abundant.

Fish dum biryani is a delightful variation of the classic biryani, where fish replaces the usual chicken or mutton. The dish is known for its lightness compared to meat-based biryanis, making it a preferred choice for those seeking a less heavy yet flavorful meal.

🌍 Regional Variations

Its cultural significance is deeply rooted in the diverse histories of regional style across South Asia in India. There are various regional styles to prepare Fish Biryani, each offering a unique taste.

• Hyderabadi Biriyani: known for its rich spicy flavor and the use of the “Kachhi” method, where raw marinated fish is layered with rice and cooked together on low heat. It is known for its rich taste and is relatively quick to prepare.
• Kerala (Travancore) Style: Features the use of coconut oil, shallots, and sometimes includes a boiled egg as a garnish. The rice used was Kaima/Jeerakasala rice, a short-grained and aromatic variety.
• Kolkata Biryani: Unlike other biryani styles, Kolkata Biryani includes tender, seasoned potatoes and often boiled eggs, with a lighter spice profile, making it distinctive.
• Lacknowi Biryani: Lucknowi Biryani, also known as Awadhi Biryani. This dish is renowned for its subtle flavors and features a milder taste, with meat and rice cooked separately before being layered.
• Malabar Biryani: A Malabar Biryani, particularly the Thalassery variant, is a renowned dish from the Malabar region of Kerala, typically prepared with short-grain rice and flavored with ghee and dried fruits.
• Pakistani Style: Utilizes boneless fish fillets and a flavorful masala, layered with rice and cooked using the dum method.

🎉 Symbolism and Celebratory Role

Biryani is more than just a dish; it symbolizes celebration and communal harmony. Often served during weddings, festivals, and special gatherings, it brings people together over shared flavors, traditions, and shares the collective experience of a hearty mealIn coastal regions, in various religious contexts, biryani holds sacred value. It represents a fusion of local and royal culinary practices.

The inspiration:

In 2018, I shifted from Mumbai to Hyderabad. First, I was to taste biryani in dum style at Paradise Biryani, a well-known restaurant. Today, Paradise Biryani is a large chain with multiple outlets across India and is known for its Hyderabadi Dum biryani. 

Where was this Fish biryani using the Hyderabadi traditional dum style, and the pot is sealed to trap steam, allowing the ingredients to cook in their juice.

I made This version involves marinating fish pieces in spices and frying them in oil till crispy. Then a masala is made with onions, tomatoes, ginger, garlic paste, yogurt, and spices, with partially cooked basmati rice layered over this masala along with fish, fried onions, and then cooked on low heat to allow the flavors to meld together until fragrant. Fish biriyani is known for its unique, rich taste and flavor and is relatively quick to prepare. 

But now we have found an easy and quick way to make biryani, which is using a pressure cooker or a sealed frypan.

Ingredients Required (what You Need to make Fish Dum Biryani)

Main Ingredients:

For fish marination:

• Turmeric powder – 1/2 tsp
• Red chill powder – 1 tsp
• Coriander – 1/2 tsp
• Salt to taste
• Garam masala – 1/2 tsp
• Ginger garlic paste – 1 tbsp
• Lemon – 1 no

For Rice:

• Basumati Rice
• Salt – 1 tbsp
• Cloves
• Cardmom – 2pcs
• Black pepper – 10 to 15
• Cinnamon – 2 to 4 sticks
• Bey leaf – 2 no
• Starnise – 2
• Mace – 1

For gravy:

• Oil – 3 tbsp
• Cumin seeds – 1/2 tsp
• Chopped Green chilli – 3
• Chopped Onion – 1 cup
• Ginger garlic paste- 2tbsp
• Turmeric powder – 1/2 tsp
• Red chill – 1/2 tsp
• Cumin powder – 1/2 tsp Coriander powder – 1/2 tsp
• Black pepper powder – 1 tsp
• Garam masala – 1/2 tsp
• Biryani masala – 1 tbsp
• Salt to taste
• Tomato puree – 1 cup
• Kasturi methi-1 tbsp 
• Mint leaves and Coriander – 2 tbsp

For assembly for fish marination:

• Ghee – 2 tbsp
• Food colour – optional
• Rose water – 1 tbsp 
• Fresh Coriander & mint leaves

Kitchen Tools Needed:

• Heavy-bottomed pot or pan: 
• Tawa (flat griddle)
• Colander or strainer
• Sieve or Jhajhri
• Mixing bowls
• Measuring cups and spoons: 
• Cutting board and knife:
• Whisk or spoon
• Ladle or serving spoon

How to Make Fish Dum Biryani – Step-by-Step Process 

Step 1:  Marinating the fish 

• Take a mixing bowl, add 6 pieces, approximately 400 g of fish, and all the marinated Ingredients – turmeric, red chilli powder, coriander.

•  salt, garam masala, ginger garlic paste, and half of the lemon juice. You can use biryani masala or any spice blend of choice.

• Mix and combine all ingredients nicely. Let them marinate for at least 30 minutes.

Step 2: Soak the Rice

• Basmati Rice – Use good-quality basmati rice for biryani, which provides the best flavour and aroma to the dish. Take a mixing bowl, add 1 cup of rice, wash it with water 2 to 3 times, and soak it for 20 minutes.

Step 3: Fry the Fish

• Heat a frying pan with 2 tbsp of oil. Place the marinated fish carefully. Turn the flame medium, flip, and fry both sides of the marinated fish pieces until they are just cooked and golden.
• Be gentle to prevent them from breaking. This takes around 10 to 15 minutes, depending on the thickness and type of fish you use. Fish Fried well, take out & save on a plate.

Step 4: Cook the Masala

• In a pan, heat oil or ghee, add whole spices: cardamom, cinnamon, bay leaf, black pepper, star anise, cloves, and mace. The main flavour for the biryani comes from the whole spices used.

• Then add cumin seeds, chopped green chilli, and chopped onion, stir and cook the onion until golden. Then add ginger and garlic paste, cook until the raw smell is gone. Switch off the flame after this step; otherwise, the masala burns.

• Add spice powder turmeric, red chilli powder, cumin powder, coriander powder, black pepper powder, garam masala, biryani masala, salt, and half lemon juice. 

• Stir and cook till the oil is extracted. Pour tomato puree 1 cup. Mix it well, keep the flame medium, cover, and cook till the masala is cooked well.
• Add ¼ cup of water and crushed kasoori methi, chopped mint, and coriander leaves.

• Mix it once and cook for 1 minute, then the spicy, flavorful masala gravy is ready. Take out and keep aside. If you like to add fish and coat it in masala, you can do it. But it makes the fish quite moist and dunk it in gravy. I prefer to keep both separately so I don’t add them.

Step 5: Prepare the Rice

•  Boil water in a large pot. Add 1 tbsp of salt and whole spices. It’s aromatic and flavorful profile. Add soaked rice and cook 70% done. It gives a perfect biryani grain after dum, and able to feel the bite when you eat.
• Strain it, transfer to a plate, and spread it.le

Step 6: Layering

• In a heavy-bottomed pot, spread 1 tsp of ghee, layer half of the rice. I used the same pot where I make the masala.
• Next, layer the gravy over the rice and followed by the fish pieces. Also, pour the leftover stock from the fried fish, if any. Then sprinkle some chopped coriander and mint leaves.

• Repeat the same process with the leftover rice, gravy, fried fish, mint, and coriander leaves. If you like to add fried nuts, you can use them. Drizzle with 1 tsp of ghee.

• This step is optional – I use food coloring to add vibrant hues and skip sprinkling the fried onion because I don’t like the fried onion.

Step 7: Dum cooking

• Sprinkle rice water and rose water to flavor.
• Heat an iron pan or tawa until hot. For the dum process, a heavy-bottomed Iron pan or steel pan can be used.
• Place the biryani pot on the tawa. Cover and seal with the help of foil paper to generate the stem. Cover the pot with a tight-fitted lid or dough to trap the steam. Cook on low heat for 20 to 30 minutes.

Step 8: Rest and Serve

• Let the biryani rest for 10 minutes before serving. This helps the flavors settle and makes it easier to serve without breaking the fish pieces.
• For a traditional touch, serve the biryani on a banana leaf. This not only enhances the presentation but also imparts a subtle aroma to the dish.
• Raita: A cooling cucumber, coriander, or mint leaves add the aroma to the raita, complement the spiciness of the biryani, and provide a tangy taste and refreshing contrast.

Tips For Making Fish Biryani:

Making a perfect fish biryani does not need any masterclass; just use good-quality Basmati rice to get the perfect grains and aroma of biryani, and don’t overcook the rice. Also, biryani masal should be well-balanced.

1. Cook the rice until it’s about 70% done. This ensures it finishes cooking perfectly during the final steaming (dum) process.
2. Choose premium quality long-grain basmati rice or any other fragrant rice for its aroma and texture.
3. Do use good-quality biryani masala or garam masala.
4. Adding ghee at the last gives a great flavor to the biryani.
5. After making fish gravy, make biryani in the same pan without washing; the flavor makes the rice more tasty.
6. Make sure to use a pot/pan with has a heavy bottom, otherwise it’s easily burned at the bottom.
7. Don’t open the pot at once when the stove is switched off, keep it covered at least for 1o minutes before opening the pot.
8. Any variety of fresh fish should be used for good taste.
9. Cook the biryani masala separately before layering because the fish is delicate. This prevents the fish from overcooking.
10. Avoid overpowering the dish with strong spices. Fish has a subtle flavor.

Frequently Asked Questions:

Quick Safety Tips While Cooking

• Be careful with hot oil – Add ingredients slowly to prevent splattering.
• Chop safely – Use a stable cutting board and a sharp knife for mushrooms and veggies.
• Avoid touching your eyes after handling chilies – Wash hands thoroughly.
• Cook spices on a low flame – This prevents burning and maintains flavor.
• Keep the stove attended – Never leave your dish unattended on a high flame.
• Use the Right Equipment – Avoid nonstick cookware, use a heavy-bottomed pan.
• Control Oil Temperature – Maintain optimal range & avoid overheating.  
• Avoid Distractions: Stay focused while cooking.
• Create a Heat Barrier: Place a tawa between the flame and the biryani pot during the dum process.

 You might enjoy this recipe too. If you loved that, try this from our favorites:   

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Conclusion

Cooking biryani is a delightful culinary endeavor. It’s one of my recent favorite biryanis, and it’s been on repeat mode in my kitchen for a while now due to its high demand. So made this yummy Fish Dum Biryani which tastes super yummy. Though the process of preparation was quite lengthy, it was all worth I should say. 

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