Fish biryani is a foolproof choice for any food lover, and it’s truly addictive. My mom has been making this dish since my childhood, and I’ve been a fan ever since. I often prepare it in larger quantities than other biryanis because my kids can’t get enough of it. They absolutely love this biryani!
Cherished Family Recipe: Weekend Fish Biryani
As I mentioned, this is one of the cherished recipes my mum passed down to me. I’m grateful for her cooking skills, which let me share the same delicious flavors with my kids. They always ask for fish biryani on the weekends since Saturdays are our market days for fish and prawns. With fresh ingredients, they truly enjoy this home-cooked fish biryani!
While you can definitely choose your favorite type of fish for this biryani, I recommend trying red snapper, seer fish, sea bass, or barramundi.
Cooking Tips
- Be careful not to break the fish when frying.
- When serving, avoid mixing the briyani rice to prevent breaking the fish. Instead, carefully scoop the briyani without disturbing the fish layers.
- Place a tawa under the briyani pot to prevent the rice from sticking and burning at the bottom.
- Cover the pot with aluminum foil to retain moisture and prevent the rice from drying out.
- Freshly grated coconut is the best for extracting coconut milk and gives fish biryani that truly authentic taste. However, you can definitely use packaged coconut milk; just add a bit more water to dilute it. Make sure it’s unsweetened too!
Why My Kids Love The Biryani Even More
When I say my kids are big fans of this biryani, there’s another reason they love it even more: the butter prawns. The crunchy butter prawns pair perfectly with the biryani, making them an ideal match. Plus, they’re easy to whip up as a side dish. So, a fish biryani with these prawns, a refreshing raita, and some pappadum is all they crave when I make this delicious meal.
While the this biryani recipe is a must-try, feel free to explore other fish and biryani recipes too!
Fish Biryani
Description
Our Exquisite Fish Biryani is a culinary masterpiece that whisks you away on a flavorsome voyage to the very heart of traditional cooking. This recipe, steeped in the aromatic heritage of Indian cuisine, artfully marries the succulent, delicate textures of perfectly fried fish with the nuanced layers of basmati rice, fragrant with a medley of spices. Each ingredient is chosen with care and precision, promising not just a dish but an experience. The inclusion of vibrant vegetables and the richness of curd and coconut milk envelops your palate in a creamy, flavorful embrace. This dish isn't just food; it's a celebration, a gathering of tastes and textures that beg to be savored. Ideal for any occasion, from a cozy family dinner to a festive gathering, our Fish Briyani stands as a testament to the beauty of blending ingredients to craft a dish that's both nourishing and profoundly satisfying.
Ingredients for the Fish Biryani
Ingredients for the fish marination for the fish briyani
Ingredients to make the fish briyani
Instructions on how to marinate the fish step-by-step with photos
Instructions on how to make the Fish Biryani step-by-step with photos
Instructions on how to make the Fish Biryani
Instructions on how to make the fish marination for the fish biryani step-by-step with photo
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In a bowl, mix the fish with salt, chilli powder, turmeric powder, and lemon juice. Marinate the fish for 20 minutes.
Instructions how to make the fish biryani step-by-step with photos
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In a pan, heat oil and fry the fish in batches on medium flame for 2-3 minutes on each side. Set aside the fried fish.
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In a pot, add groundnut oil, ghee, cinnamon, cloves, and fennel seeds.
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Add sliced onions and green chillies, and fry until golden brown on medium flame.
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Add tomatoes and sauté until they turn mushy.
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Add ginger garlic paste and sauté on medium flame for 5 minutes.
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Add chilli powder, turmeric powder, coriander powder, garam masala, and salt. Sauté for 10 minutes on low flame or until oil separates.
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On low flame, add curd and cook for 2 minutes until well mixed with the masala.
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Turn to high flame, add chopped coriander leaves, and cook for 5-7 minutes until the curd is well absorbed with the masala.
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Add coconut milk on low flame and cook for another 5-7 minutes.
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Add basmati rice and gently mix.
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Add 4 1/4 cups of water and the juice of half a lemon.
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Cook the rice on low flame for 5 minutes.
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Place a tawa above the briyani pot and cover with a lid. Add a weight on top of the lid. Lower the flame and cook the rice for 15 minutes. After 15 minutes, switch off the flame and let it rest for 15 minutes without opening the lid.
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After resting, open the cover and add corn and peas. Gently mix.
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Add the fried fish in layers, covering with rice. Garnish with chopped coriander leaves.
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Cover the biryani pot with aluminum foil and cook on low flame for another 10 minutes.
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Garnish with some chopped coriander leaves and serve with raita.
