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Fish Biryani | Fish Biryani Banane Ka Tarika
Fish Biryani is a fragrant and flavorful seafood biryani where firm king fish pieces are lightly marinated, gently fried, and then layered with aromatic basmati rice and slow-cooked dum masala. Unlike chicken or beef biryani, fish biryani is lighter, cooks faster, and allows the spices to enhance rather than overpower the fish. Surmai works exceptionally well because it holds its shape, absorbs masala beautifully, and stays moist during dum cooking.
SERVINGS
Serving
Serves 4 People
Serving Size
1 generous plate of fish biryani
with 2 surmai pieces
Estimated Macros (per serving):
Calories: ~520–580 kcal
Protein: ~28–32 g
Fat: ~18–22 g
Carbs: ~55–60 g
Ingredients For Fish Biryani
For Fish Marinade
700g surmai fish slices (medium thickness)
1 tsp salt
½ tsp turmeric
1 tsp red chilli powder
1 tbsp lemon juice
1 tbsp ginger-garlic paste
2 tbsp oil
For Rice
3 cups basmati rice
Water for boiling
2 bay leaves
4 green cardamoms
1 small cinnamon stick
1 tbsp salt
For Biryani Masala
4 tbsp oil
2 medium onions, thinly sliced
1 tsp ginger-garlic paste
2 tomatoes, chopped or blended
1 tsp red chilli powder
1 tsp coriander powder
½ tsp turmeric
½ tsp garam masala
Salt to taste
½ cup yogurt
2 green chillies, slit
Fresh coriander and mint, chopped
For Dum
¼ cup warm milk
A pinch of biryani essence or soaked saffron (optional)
Fish Biryani Banane Ka Tarika
1. Marinate the Fish
Mix fish with salt, turmeric, chilli powder, lemon juice, ginger-garlic paste, and oil.
Rest for 15–20 minutes only.
Lightly shallow-fry the fish just until sealed. Do not overcook. Set aside.
2. Prepare the Rice
Soak rice for 30 minutes.
Boil water with whole spices and salt.
Cook rice until 70 percent done. Drain and set aside.
3. Make the Biryani Masala
Heat oil and fry onions until golden brown.
Add ginger-garlic paste and sauté briefly.
Add tomatoes, chilli powder, turmeric, coriander powder, salt, and cook until oil separates.
Lower heat and add yogurt gradually, stirring continuously.
Add green chillies, garam masala, mint, and coriander.
Gently place fried surmai pieces into the masala and coat carefully.
4. Layer the Biryani
In a heavy pot, spread a layer of rice.
Add fish masala evenly.
Top with remaining rice.
Drizzle milk and essence/saffron.
Sprinkle extra mint and coriander.
5. Dum Cooking
Cover tightly and cook on low heat for 12–15 minutes.
Switch off heat and rest for 5 minutes before serving.
Serving Suggestion
Serve hot with:
Raita
Kachumber salad
Lemon wedges