Fish Biryani is a celebrated seafood dish in the Indian subcontinent, cherished for its rich flavors and aromatic presence. This delightful meal involves layering crispy fried fish with a vibrant biryani masala and special short-grain rice varieties like Kaima, Jeerakasala, or Seeraga Samba, which are popular in southern India. These rice types are crucial for delivering the authentic taste that makes Fish Biryani so special.
What You’ll Find On This Page
What sets Fish Biryani apart is its unique preparation and ingredients. In Kerala, the local twist includes using freshly caught fish, coconut milk and coconut oil, which infuse the dish with a distinctive regional flavor.
This version also incorporates Kaima rice, commonly found in another regional favorite, Ghee rice, which further enhances the biryani’s flavor and texture.
The addition of cashews, raisins and coconut milk makes this biryani not just a meal but a celebration of flavors, perfect for any special occasion or everyday dining, ideally served with raita.
Discover More Indian Seafood Recipes:
How to Make Fish Biryani at Home?
Experience the rich flavors of Fish Biryani with my simple and engaging recipe. Follow along as I take you through each step, from marinating the fish to the final layering, all captured in detailed photos and videos. You’ll find it easy to recreate this delicious dish right in your own kitchen.
Explore a Variety of Biryani Recipes:
- Shrimp Biryani
- Chicken Biryani
- Ambur Biryani
- Mughlai Biryani
- Mutton Biryani
- Biryani Rice
- Vegetable Biryani
Fish Biryani
Ingredients
For Marination
- 5 piece Fish, catfish, tilapia, and king fish are excellent choices
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- 1 tsp Salt
- 1 tbsp Water
For Ghee Rice
- ¼ cup Ghee
- 2 Bay Leaves
- 3 Cinnamon Stick
- 4 Cloves
- 4 Cardamom
- 1 Star Anise
- 1 Javitri
- 1 tsp Cumin Seeds
- ¼ cup Cashew Raisin Mix
- ¼ cup Onion, chopped
- 1 cup Seeraga Samba Rice
- 1½ cup Water
- 1 tsp Salt
For Masala Gravy
- ¼ cup Oil
- 2 Onion, chopped
- 2 tsp Ginger Garlic Chili Paste
- 1 tsp Garam Masala Powder
- 1 tsp Coriander Powder
- 2 tsp Biryani Masala
- Salt, to taste
- 1 Tomato, chopped
- ¼ cup Curd, plain yogurt
- ¼ cup Mint Leaves
- ¼ cup Coriander Leaves
- 1 tbsp Yellow Food Color, optional
- Fried Onions, for topping
Instructions
Marinating the Fish
- In a bowl, mix together chili powder, coriander powder, turmeric powder, salt, and a splash of water to create a smooth paste.
- Place the fish slices in the bowl and gently coat each piece evenly with the masala paste. Let the fish marinate for at least 15 minutes to allow the flavors to deeply infuse into the fish, enhancing the overall taste of your biryani.
Preparing Ghee Rice
- In a medium-sized pan, melt ghee over medium heat. Add aromatic spices such as bay leaves, cinnamon sticks, cloves, cardamom, star anise, javitri, and cumin seeds. Toss in cashews and raisins and sauté until the spices sizzle and the raisins puff up, releasing a rich fragrance.
- Add finely chopped onions to the pan. Sauté until they are golden and soft, which adds a sweet depth to the flavor base.
- Stir in the pre-soaked Seeraga Samba rice, making sure each grain is nicely coated with the spiced ghee. This helps to infuse the rice with flavors from the beginning.
- Add water and sprinkle in salt to taste. Give the mixture a thorough stir to evenly distribute the spices and seasoning.
- Allow the rice to cook until it’s about 70% done. This is crucial as it prevents the rice from becoming mushy when you later cook it with the other biryani layers.
- Reduce the heat to low, cover the pan with a tight lid, and let the rice gently simmer for an additional 10 minutes. The slow cooking helps the rice absorb all the aromatic flavors without burning.
- Once cooked, turn off the heat and gently fluff the rice with a fork to separate the grains while keeping them intact. Keep the ghee rice aside, ready for layering with the rest of your biryani components.
Frying the Fish
- Heat oil in a pan over medium heat. Once hot, carefully add the marinated fish pieces one at a time to avoid crowding.
- Fry the fish for about 2 to 3 minutes on each side, until they are golden and partially cooked.
- Remove the fish from the oil when they're about 70% cooked. This ensures they remain tender and will finish cooking perfectly within the layers of the biryani, without drying out.
Preparing Masala Gravy
- In the same pan used for frying the fish, sauté chopped onions in the leftover oil until they turn soft and golden. This step captures the rich flavors left behind by the fish, enriching the gravy.
- Introduce ginger-garlic-chili paste into the pan and cook until the raw aroma fades, ensuring the base of your gravy is fragrant and robust.
- Sprinkle in garam masala powder, coriander powder, biryani masala, and a little salt. Stir well to evenly distribute the spices, allowing them to release their flavors.
- Toss in chopped tomatoes and cook until they break down and become mushy, forming a thick base for the gravy.
- Add curd along with fresh mint and coriander leaves. Mix thoroughly to incorporate the creamy texture and fresh herbal notes into the gravy.
- Pour in water and allow the gravy to simmer gently. Cook until it thickens and oil starts to separate on the edges, indicating it’s perfectly cooked and ready to layer with your biryani.
Layering the Biryani
- In a wide-bottomed pan, create a foundation by generously spreading a layer of the prepared biryani masala gravy. Over this, evenly spread the ghee rice.
- Add another layer of gravy on top of the rice. Carefully place the fried fish pieces over this, then cover them with the remaining gravy. Sprinkle fried onions and fresh mint leaves for added flavor and aroma.
- Continue the layering process as needed. For a colorful final touch, drizzle some yellow food coloring across the top.
- Seal the pan with a lid and let the biryani simmer on low heat for about 10 minutes. This gentle cooking helps the flavors meld together.
- Once cooked, carefully open the lid and gently fluff up the layers to mix slightly without breaking the fish. Your aromatic and delicious Kerala-style fish biryani is now ready to enjoy!
Serving
- Serve this delectable Kerala Fish Dum Biryani with your choice of non-veg gravies, raita, or simply savor it on its own. Each option complements the rich flavors of the biryani, making your meal truly satisfying.
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Recipe Video
Chef's Notes and Tips
- Choice of Rice: I always use Kaima or Seeraga Samba rice for that authentic Kerala fish biryani flavor. Their unique tastes are key to the traditional experience.
- Rice Preparation: Be sure to wash the rice until the water is clear to remove excess starch, which helps keep the grains separate and fluffy. Soaking the rice for at least 30 minutes before cooking improves texture and reduces cooking time.
- Best Fishes for Biryani: To make a tasty and hassle-free fish biryani, go for Catfish, Tilapia, Kingfish, or Salmon. These types have firm textures and rich flavors, perfect for steaks or boneless fillets. Avoid smaller, bony fish like Sardines and Indian Mackerel to make your biryani more enjoyable.
- Using Curd: Normally, coconut milk is the go-to for Kerala biryani, but I didn't have any on hand, so I used curd instead. It turned out to be a great substitute, keeping the biryani creamy while adding a refreshing tang.
- Regional Twists: Fish Biryani varies across Kerala. Thalassery biryani skips tomatoes and coriander powder for a simpler flavor, while Malabar biryani includes these and more spices for a richer taste.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Looking for more? Explore our wide selection of aromatic rice dishes, flavorful biryanis, and Indian seafood recipes. From classic favorites to innovative twists, our extensive collection is sure to satisfy your taste buds.
Serving Suggestions
Fish biryani is absolutely delicious on its own, but when I want to make it a part of a grand meal, here are some of my favorite pairings:
Pairing it with other seafood dishes like a crispy fish fry or the flavorful meen pollichathu really enhances the experience. For those who enjoy a mix, adding chicken dishes like chicken masala, chicken Sukka, chicken 65, chicken Pakora, or pepper chicken can turn your meal into a truly lavish feast. I always like to include a refreshing side of raita to perfectly balance the flavors.
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