Fish Biryani is a celebrated seafood dish in the Indian subcontinent, known for its rich flavors and aromatic presence. This exquisite meal is crafted by layering perfectly fried fish with a vibrant biryani masala gravy, using a distinctive short-grain rice variety like Kaima, Jeerakasala, or Seeraga samba. These specific rice types, popular in South Indian states such as Kerala, Tamil Nadu, and Karnataka, are essential in delivering the authentic taste and aroma that Fish Biryani is renowned for.
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Drawing parallels with other layered biryanis, such as the Mughlai and Hyderabad-style chicken biryani, Fish Biryani stands out with its unique preparation method and ingredients. Particularly in Kerala, where Fish Biryani takes on a regional twist, the dish incorporates elements that reflect the state's rich natural resources. Freshly caught fish from Kerala's backwaters, along with the use of coconut milk and coconut oil, infuse this version of the biryani with a distinct, local flavor.
Additionally, in the Kerala variant, the use of Kaima rice, commonly employed in another popular dish, Ghee rice or ney choru, adds a unique taste and texture. The inclusion of cashews, raisins, and a coconut milk-based gravy further elevates this dish, making it a tempting and flavorful choice for any meal, be it a special occasion or a regular day's lunch or dinner, ideally accompanied by raita.
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How to make Fish Biryani?
Experience the rich flavors of Fish Biryani through this simple and engaging recipe. With each step from marinating the fish to the final layering captured in photos and videos, you'll find it easy to bring this delicious dish to life.
Explore More Biryani Delights:
- Shrimp Biryani
- Chicken Biryani
- Ambur Biryani
- Mughlai Biryani
- Mutton Biryani
- Biryani Rice
- Vegetable Biryani
Fish Biryani
Ingredients
For Marination
- 5 piece Fish, catfish, salmon, tilapia, king fish are best for biryani
- 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 Rice, Seeraga Samba
- 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, as needed
- 1 Tomato, chopped
- ¼ cup curd, or plain yogurt
- ¼ cup Mint Leaves
- ¼ cup Coriander Leaves
- 1 tbsp Yellow Food Color, optional
- Fried Onions, for topping
Instructions
To Marinate
- On a plate, combine chili powder, coriander powder, turmeric powder, salt, and water. Mix thoroughly.
- Add the sliced fish pieces to the prepared masala and coat them evenly. Allow the marination to rest for 15 minutes for maximum flavor infusion.
To Prepare Ghee Rice
- In a pan over medium heat, melt ghee and add bay leaves, cinnamon sticks, cloves, cardamom, star anise, javitri, cumin seeds, and the cashew raisin mix. Sauté until the raisins plump up.
- Add chopped onions and sauté until they turn soft.
- Stir in the soaked seeraga samba rice, ensuring it's well mixed.
- Add water and salt to the rice mixture, stirring thoroughly.
- Allow the rice to cook until it reaches about 70% doneness, then reduce the heat to low.
- Cover the pan with a lid and let the rice cook for an additional 10 minutes.
- Afterward, gently fluff the rice. Reserve the prepared ghee rice for layering in the biryani.
To Prepare Fish Biryani
- In a pan over medium heat, add oil and carefully place the marinated fish pieces one by one.
- Allow the fish to cook for approximately 2 to 3 minutes on each side.
- Remove the fish from the oil when it is cooked to about 70% doneness.
- In the same pan with the remaining oil, add chopped onions and sauté until they turn soft.
- Stir in ginger-garlic chili paste and sauté until the raw aroma dissipates.
- Add garam masala powder, coriander powder, biryani masala, and salt. Mix well.
- Add chopped tomatoes and sauté until they turn mushy.
- Incorporate curd, mint, and coriander leaves, and give it a thorough mix.
- Pour in water and allow the gravy to simmer until it releases oil from its side. Your fish biryani masala gravy is now ready for layering.
To Layer
- In a wide-bottomed pan, generously spread a layer of the prepared biryani masala gravy. Follow this by evenly spreading the ghee rice on top of the gravy.
- Add another layer of gravy on top of the rice, then place the fried fish pieces. Finish by layering the remaining gravy over the fish, and sprinkle fried onions and mint leaves.
- Repeat this layering process, and for the final touch, pour the yellow food color.
- Close the pan with a lid and cook the biryani on low heat for 10 minutes.
- Afterward, open the lid and gently fluff the layers. Your delicious Kerala-style fish biryani is now ready to be savored and enjoyed.
To Serve
- Serve this delectable Kerala Fish Dum Biryani with your choice of non-veg gravies, raita, or enjoy it as is.
Recipe Video
Chef's Notes and Tips
Key Tips for Authentic Preparation:
- Choice of Rice: For the authentic essence of Kerala fish biryani, it's best to stick with Kaima or Seeraga samba rice, as their unique flavors are key to the traditional taste.
- Fish Selection: Catfish is a great choice, but Tilapia, Salmon, or Kingfish also work well. Opting for fish with fewer bones ensures a more enjoyable eating experience.
- Spice Paste Twist: Using ginger-garlic-chili paste instead of the usual ginger-garlic paste adds a unique flavor and taste to the biryani.
- Fish Cooking Tip: Avoid frying the fish until crispy; cooking it to about 70% is sufficient.
- Cooking Method: The biryani can be prepared in a wide-bottomed pan or using an Instant Pot, both yielding delicious results.
Culinary Variations and Techniques:
- Coconut Milk Substitute: If coconut milk isn’t your preference, curd is a great alternative that maintains the biryani's rich flavor with a subtle twist.
- To Fry or Not to Fry: You can skip frying the fish for a variation in texture, layering the marinated fish directly in the biryani and extending the cooking time slightly. However, smear frying the fish before layering is recommended for added flavor.
- Regional Twists: Within Kerala itself, Fish Biryani has unique versions. Thalassery biryani omits tomatoes and coriander powder, whereas the Malabar version includes these along with more spice powders, offering distinct tastes.
Nutrition Info
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Explore a culinary journey filled with an array of aromatic rice dishes, flavorful biryanis, and a tantalizing assortment of rice-based creations. From traditional favorites to innovative twists, our diverse collection offers a delightful experience to satiate your taste buds.
Serving Suggestions
Elevate your Fish Dum Biryani with these delectable accompaniments. While it's delightful on its own, it transforms into a grand feast when served alongside Fish Fry, Chicken Masala, Chicken Sukka, Chicken 65, Chicken Pakora, or Pepper Chicken. Complement your meal with a refreshing side of raita for a truly satisfying dining experience.
Best fishes for Biryani
To make your Fish Biryani both delicious and user-friendly, choosing the right type of fish is crucial. Ideal options include Salmon, Tilapia, Kingfish, and Catfish, known for their firm texture and rich flavors. These can be used as steaks or boneless fillets, both of which are excellent for creating a flavorful biryani.
However, it's advisable to steer clear of smaller fish like Sardines and Indian Mackerel, as their high bone content can make the biryani less enjoyable to eat.
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