Fish Biryani

60+ minutes
Indian/Indian Fusion
Serves: 4-6
Fish Biryani

Tender fish, infused with spices, layered with fragrant basmati rice, and cooked to perfection—every spoonful bursts with flavor, making it a must-try for fish lovers!

Fish-Biryani

Ingredients

For Fish:

500g fish fillet (your choice), cut into pieces

1 tsp red chili powder

1 tsp salt

1/4 tsp turmeric powder

1/4 tsp garlic paste

1/4 tsp cumin powder

Juice of 1 lemon

For Masala:

4-5 onions, finely sliced and fried until golden

3 tomatoes, chopped

2-3 tbsp tomato paste or puree

1 tsp garlic paste

1 tsp ginger paste

1/2 tsp chili powder

1/2 tsp turmeric powder

1 tsp cumin powder

1/2 cup yogurt, well-whipped

1 tbsp mint leaves, chopped (optional)

2-3 tbsp coriander leaves, chopped

1 green chili, chopped

Salt to taste

Juice of 1/2 lemon

Oil as needed

For Basmati Rice:

3 cups Royal® Chef’s SecretTM Basmati Rice, washed and soaked for 30 minutes

2 tbsp oil

Whole spices (4 cardamom pods, 2-3 cinnamon sticks, 2-3 cloves)

Salt, to taste

A few saffron strands, soaked in water

Food coloring (optional)

Preparation

Prepare the Fish:
  1. Marinate the fish fillets with red chili powder, salt, turmeric, garlic paste, cumin powder, and lemon juice. Set aside for 15-20 minutes.
  2. Heat oil in a pan and fry the marinated fish for 2-3 minutes on each side, until just cooked enough to hold its shape. Set aside.
Prepare the Masala:
  1. In the same pan, heat 1/4 cup oil. Fry the sliced onions until golden.
  2. Remove half of the onions and set aside. Leave the rest in the pan.
  3. Add the chopped tomatoes to the pan with the onions and cook on medium-low heat until softened.
  4. Stir in ginger, garlic, and tomato paste. Cook for a few minutes, then add the whisked yogurt and continue cooking until well combined, and oil starts to separate.
  5. Add chili powder, turmeric, cumin powder, green chili, and some coriander to the yogurt mixture.
  6. Gently add the fried fish and cook on low heat for about 15 minutes. Add a splash of water if needed.
  7. Finish with a squeeze of lemon juice.
Prepare the Rice:
  1. In a large pot, bring water to a boil.
  2. Add salt, cardamom pods, cinnamon sticks, cloves, and 2 tbsp oil.
  3. Once boiling, add the soaked Royal® Chef’s SecretTM Basmati Rice and cook until 3/4 done. Drain and set aside.
Layer the Biryani:
  1. In the same pot, layer half the partially cooked rice.
  2. Add the fish masala on top, followed by the reserved fried onions, coriander, and mint leaves.
  3. Top with the remaining rice.
Steam the Biryani:
  1. Drizzle saffron water and a little food coloring over the rice.
  2. Seal the pot with a lid and cook on low heat (dim) for 10 minutes or bake in the oven at 350°F for 10 minutes.
  3. Fluff up the layers of the biryani and serve hot with raita or your favorite chutney.

Note: You can omit the food coloring and still achieve vibrant color with saffron alone.