How to Make Fish Biryani in Detail

Fish Biryani is a delicious dish prepared using the steaming method, where layers of spiced basmati rice are arranged with fish cooked in a blend of aromatic spices and fresh herbs. Typically, Biryani is made with chicken or lamb, but recently, it has been gaining popularity among Indian cuisine lovers. Unlike chicken or meat, fish does not require much preparation time, making it a quick meal that can be ready in just about 45 minutes.

Why Should You Try Fish Biryani?

Preparing this Biryani does not require advanced cooking skills, making it suitable even for beginners. The steps follow a simple and quick sequence, and since fish cooks fast, this recipe is an ideal choice for those looking to try new flavors without much hassle.

Key Ingredients for Fish Biryani

For this recipe, you can use large, medium, or small fish, or even fillet slices. However, if using small fish, you may need to slightly increase the amount of spices in the marinade. It is best not to overuse ginger, minced garlic, or spicy seasonings so as not to overpower the fish’s original flavor. You can serve Fish Biryani with Raita or a vegetable salad for a balanced taste experience.

Step-by-Step Guide to Making Fish Biryani

Ingredients

Marinade Ingredients:

• 500g fish (or half a kilo)
• 1 tsp ginger-garlic paste
• ½ tsp red chili powder
• ½ tsp Garam Masala
• 1/8 tsp turmeric
• 1 to 1 ½ tbsp lemon juice
• 1/8 tsp salt (or as needed)

Spices

• 1 bay leaf
• 1 star anise
• 1-inch cinnamon stick
• 4 to 6 cloves
• 3 green cardamom pods
• ½ tsp cumin seeds

Berian sauce ingredients

• 2½ to 3 tbsp oil
• ¾ cup thinly sliced onions
• 1 small tomato, deseeded and finely chopped (optional)
• 1 small piece of mace
• 1¼ tsp ginger-garlic paste
• ¾ to 1 tsp Biryani Masala Powder
• ½ tsp coriander powder
• ½ tsp red chili powder
• ¾ cup Greek yogurt or coconut milk
• 2 tbsp finely chopped mint leaves
• 2 tbsp finely chopped coriander leaves
• A pinch of saffron (optional)
• 2 tbsp milk
• Salt as needed

For the Biryani Rice

• 1 ½ cups basmati rice
• Salt as needed
• 1 tsp oil

Preparing the Rice

1. Wash 1.5 cups of Basmati rice well, then soak it for 20 to 30 minutes. Then, cook it in 4.5 to 5 cups of water until it becomes half-cooked.
2. For perfectly cooked Biryani rice, it should be well-cooked yet firm when eaten, as it will finish cooking during the “Dum” (steam) process.
3. You can add ½ tsp black cumin (Shahi Jeera), a few cardamom pods, and a bay leaf while cooking the rice, but avoid over-seasoning so the fish’s flavor remains prominent.

Preparing the Marinade

1. While the rice is soaking, prepare the marinade by mixing all the required ingredients. Taste to ensure the salt and spices are balanced.
2. Wash the fish pieces thoroughly with salt, and you can use a little vinegar or lemon juice to remove any fishy odor.
3. Pat the fish dry, then coat it with the marinade and set it aside while the rice cooks.

Cooking the Fish and Other Ingredients

1. Heat 1 tbsp oil in a pan, add the fish, and cook on both sides until fully done and golden brown. This takes about 7 to 9 minutes, depending on the thickness and type of fish.
2. Ensure the spices do not burn while frying the fish. Once done, remove the fish and keep any remaining oil or juices.

Preparing the Onion and Biryani Base

1. In the same pan, add the remaining oil and fry the onion slices until golden brown. Stir continuously to ensure even frying, then set some aside for garnishing later.
2. Add the dry spices (cardamom, cinnamon, bay leaf) and let them toast slightly until they release their aroma.
3. Stir in the ginger-garlic paste while ensuring it does not burn. If needed, turn off the heat briefly when adding it.
4. If you like, you can add mashed tomatoes and cook until soft. Then, add Garam Masala, coriander powder, and salt, mixing well to combine the flavors.
5. Pour in the coconut milk and continue cooking until the mixture thickens slightly.

Cooking Fish Biryani Using the “Dum” (Steam) Method

Layering the Biryani

1. Place half of the cooked rice in a thick-bottomed pot (preferably the same pot used for cooking the rice earlier).
2. Add a layer of the spice mixture and sauce, then sprinkle some chopped coriander and mint.
3. Arrange the fried fish pieces over the previous layers, then pour any remaining oil from frying the fish for added flavor.
4. Add the final layer of rice, then top it with fried onions, mint, and coriander. You can also add roasted nuts if desired.

The “Dum” (Steam) Cooking Process

1. Cover the pot tightly using aluminum foil or a secure lid. Unlike meat or chicken Biryani, Fish Biryani does not generate much steam, so a good seal is essential.
2. Heat a large pan or iron griddle, place the pot on top, and cook on high heat for 2 minutes. Then, reduce the heat and let it cook for an additional 10 minutes on low heat.
3. Keep the pot closed for another 15 minutes after cooking to allow the flavors to blend well.

Serving and Tips

• Serve the Biryani hot with Raita (yogurt with mint and cucumber) or a vegetable salad.
• For an authentic taste, use high-quality basmati rice.
• Using pure ghee enhances the flavor, but you can substitute it with vegetable oil if preferred.
• Avoid adding too many spices so they don’t overpower the natural taste of the fish.

Now that you’ve learned how to make Fish Biryani, are you ready to try it at our restaurant, “Tawabel India”, or will you cook it yourself—or both?