Fish Biryani Recipe

Prep and marinate

Pat the basa fillets dry and cut into 3–4cm wide pieces. In a bowl combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, lemon juice and 1 tsp salt. Add fish pieces, coat gently, cover and refrigerate for 20–30 minutes.

Light fry

Heat 3 tbs oil in a non-stick skillet over medium-high heat. Shake off excess marinade and shallow-fry fish pieces 2–3 minutes per side until lightly golden but not fully cooked through. Remove and place on paper towel. Reserve pan and any fond for later flavor.

Rinse and soak

Rinse the basmati rice under cold water until water runs clear to remove surface starch. Soak rice in 400 ml of the water for 20–30 minutes while you prepare the other components.

Par-cook rice

Bring remaining 400 ml water to a boil in a large pot with 1 tsp salt, cardamom pods, cloves, cinnamon stick and bay leaf. Drain soaked rice and add to boiling water. Cook uncovered on high for 5–6 minutes until grains are about 70% cooked (al dente). Drain rice in a colander and remove whole spices. Set aside.

Caramelize onions

In a heavy-bottomed wide pot (dutch oven or deep skillet), heat 3 tbs oil or ghee over medium heat. Add thinly sliced onions and cook, stirring often, until deep golden brown and caramelized, about 12–15 minutes. Remove half of the fried onions and set aside for layering (these are the birista).

Build the base

To the remaining onions in the pot add ginger-garlic paste and slit green chilies; sauté 1–2 minutes until raw aroma dissipates. Add chopped tomato and cook until tomatoes soften and oil separates, about 4–6 minutes. Stir in coriander powder, cumin powder, red chili powder and 1 tsp salt; cook 1–2 minutes to toast the spices. Mix in half of the chopped cilantro and half of the chopped mint. Spoon any reserved oil/fond from frying the fish into the base for extra flavor if available.

Layer a thin sauce

If the base is too thick, add 2–3 tablespoons of warm water to loosen so it forms a moist layer that will steam the fish and rice.

First layer - base & fish

Spread the biryani base evenly across the bottom of the pot. Arrange the lightly fried fish pieces over the base in a single layer, distributing evenly.

Second layer - rice

Gently spread half of the par-cooked basmati rice over the fish in an even layer. Sprinkle half of the reserved birista (fried onions), half of the remaining chopped cilantro and mint over the rice. Drizzle 1 tbs ghee over this layer. Repeat with remaining rice, remaining fried onions, cilantro and mint. If using saffron, steep saffron threads in 2 tbs warm milk and drizzle over the top rice layer.

Seal and steam (dum)

Cover the pot with a tight-fitting lid (seal edge with dough if desired) and reduce heat to the lowest setting. Cook on a very low flame for 18–22 minutes to allow flavors to marry and fish to finish cooking through gently. Alternatively, place the sealed pot on a heat diffuser and steam for the same time. After cooking turn off heat and let rest, sealed, for 10 minutes.

Finish

Carefully uncover, fluff the top rice gently with a fork to mix layers slightly while keeping fish pieces intact. Drizzle remaining 1 tbs ghee over the top and garnish with reserved fresh cilantro and mint. Serve hot with raita.

Make raita

In a bowl whisk the plain yogurt until smooth. Fold in grated cucumber, chopped cilantro, roasted cumin powder, 1/2 tsp salt and black pepper. Chill until serving.