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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 Fish 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
Method
Heat Oil
Add oil to a karahi (wok) and heat on medium flame.Sauté Base
Add ginger garlic paste and sauté for 30 seconds until fragrant.
(If using onion, sauté until light golden.)Add Tomatoes & Spices
Add chopped tomatoes, salt, turmeric, red chili powder, coriander powder, cumin powder, and black pepper.
Cook on medium heat until tomatoes soften and oil separates (bhunao process).Add Prawns
Add cleaned prawns and mix well. Cook on medium-high heat for 4–6 minutes.
⚠ Do not overcook — prawns cook quickly and become rubbery if overdone.Finish the Karahi
Add green chilies, garam masala, and cook for another 1–2 minutes.
When oil appears on the sides and gravy thickens, turn off the heat.Garnish & Serve
Garnish with fresh coriander, julienne ginger, and a squeeze of lemon juice.