Exceptionally Savoury and Delicious Indian Fish Biryani
Dive into the irresistible flavors of this **Exceptionally Savoury and Delicious Indian Fish Biryani**, a show-stopping dish that combines fragrant basmati rice with delicately spiced, tender fish fillets. This authentic biryani recipe layers perfectly cooked rice with marinated fish infused with turmeric, chili powder, and tangy yogurt, all elevated by aromatic spices like cinnamon, cardamom, and cloves. The dish is crowned with fresh mint, coriander, and a drizzle of saffron-infused milk for an extra touch of luxury. Cooked on low heat to meld flavors to perfection, this biryani promises a melt-in-your-mouth experience with every bite. Perfect for family dinners or special occasions, serve it hot with cooling raita or a crisp salad for a complete meal. Whether you’re a seafood lover or a biryani enthusiast, this recipe guarantees a taste of traditional Indian cuisine at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 500 grams Fish fillets (boneless, firm white fish preferred)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Salt (for marination)
- 1 cup Plain yogurt
- 2 teaspoons Ginger garlic paste
- 1 tablespoon Biryani masala
- 3 tablespoons Vegetable oil
- 2 large Onions, thinly sliced
- 2 medium Tomatoes, finely chopped
- 0.5 cup Fresh coriander leaves, chopped
- 0.25 cup Fresh mint leaves, chopped
- 2 Green chilies, slit
- 1 Cinnamon stick
- 4 Cardamom pods
- 4 Cloves
- 2 Bay leaves
- 0.25 teaspoon Saffron strands (optional)
- 2 tablespoons Milk (warm, for saffron)
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear to remove excess starch. Soak the rice in fresh water for 30 minutes, then drain.
While the rice is soaking, marinate the fish. In a large bowl, combine the fish fillets, turmeric powder, red chili powder, 0.5 teaspoon of salt, and plain yogurt. Set aside for 20 minutes.
Bring 4 cups of water to a boil in a pot. Add the soaked and drained rice along with a pinch of salt. Cook until the rice is 70% cooked, then drain and set aside. Do not overcook the rice.
If using saffron, soak the saffron strands in warm milk and set aside to infuse.
In a large, heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté for 1-2 minutes until fragrant.
Add the sliced onions to the pot and cook until golden brown. Reserve a small portion for garnishing.
Stir in the ginger garlic paste and cook for 1-2 minutes. Add the chopped tomatoes, green chilies, biryani masala, and a pinch of salt. Cook until the tomatoes break down and the oil begins to separate from the mixture.
In a separate pan, heat the remaining 1 tablespoon of oil over medium heat. Sear the marinated fish fillets for 2-3 minutes on each side until lightly browned but not fully cooked. Remove from heat and set aside.
Layer the biryani. In the pot with the spice mixture, spread half of the cooked rice, followed by the seared fish fillets and half of the chopped mint and coriander leaves. Top with the remaining rice, the reserved fried onions, and the rest of the mint and coriander leaves.
Drizzle the saffron milk (if using) over the top layer of rice.
Cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 20-25 minutes to allow the flavors to meld and the fish to cook through. You can place a heavy object on the lid to seal in the steam.
Once finished, remove from heat and let the biryani rest for 10 minutes before gently fluffing it with a fork.
Serve hot with raita, papad, or a simple salad.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 1940 mg | 84% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 48.3 g | ||
| Protein | 155.4 g | 311% | |
| Vitamin D | 28.2 mcg | 141% | |
| Calcium | 1310 mg | 101% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5141 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
