Fish Biriyani Recipe

Rinse the basmati rice under cold water until water runs clear to remove excess starch. Combine rinsed rice with 2 cups water and 1 tsp salt in a bowl. Soak for 20–30 minutes while preparing the rest.

Pat dry fish pieces with paper towel. In a bowl combine 1 cup yogurt, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp garam masala, 1 tbsp lemon juice, 1 tsp salt and 1 tbsp vegetable oil. Mix to a smooth marinade.

Add fish pieces to the marinade and gently coat. Cover and refrigerate for 20–30 minutes (minimum 15 minutes) — avoid marinating for too long to prevent the fish from breaking down.

Heat 2 tbsp oil or ghee in a heavy-bottomed wide pot (or Dutch oven) over medium heat. Add whole spices: cinnamon stick, 4 cardamom pods, 4 cloves, 2 bay leaves, star anise (if using) and 6 peppercorns. Saute for 30 seconds until fragrant.

Add thinly sliced onions and a pinch of salt. Fry, stirring occasionally, until onions are golden brown and caramelized, about 12–15 minutes. Reserve 1 cup of these fried onions for garnish (birista).

Add 1 tbsp minced garlic, 1 tbsp minced ginger and slit green chilies. Saute 1 minute until raw smell fades.

Add chopped tomato and cook until it softens and oil separates, 4–5 minutes. Stir in 1 tsp coriander powder, 1 tsp cumin powder and 1 tsp red chili powder. Adjust salt to taste.

Stir in chopped cilantro and mint, reserve a handful of herbs for layering. Cook mixture 1–2 minutes and then reduce heat to low.

In a separate non-stick skillet, heat 1 tbsp oil over medium heat. Gently sear the marinated fish pieces 1–2 minutes per side just to set and lightly brown — they should not be fully cooked. Remove and set aside. Alternatively, spoon some of the biryani masala into the pot and place fish pieces on top and cook 1–2 minutes per side until lightly firm.

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tsp salt and 1 tsp oil/ghee. Drain soaked rice and add to boiling water. Add the reserved whole spices if you like an extra aroma. Boil the rice uncovered at high heat until it is about 70–80% cooked (grains still have a slight bite), about 6–8 minutes depending on rice age.

Drain the rice in a colander and set aside.

Preheat oven to 300°F (150°C) if you plan to finish in the oven. If finishing on stovetop, prepare for tight sealing with a heavy lid and dough or foil.

On top of the cooked biryani masala in the heavy pot, arrange the seared fish pieces evenly. Sprinkle a little reserved chopped cilantro and mint over the fish and some fried onions.

Layer the partially cooked drained rice over the fish and masala in an even layer.

Combine saffron threads with 3 tbsp warm milk and let sit 2 minutes. Drizzle saffron milk over the rice in a few spots. Sprinkle remaining fried onions, chopped cilantro and mint over the rice. If desired, add a few dots of ghee on top.

Seal the pot tightly: cover with a tight-fitting lid and seal edges with dough or heavy foil to trap steam (for stovetop).

If using oven: place sealed pot on a baking tray and bake at 300°F (150°C) for 20–25 minutes. If using stovetop: place the sealed pot on a low-heat tawa/griddle and cook on very low heat for 20–25 minutes to create gentle steam (this prevents burning).

After 20–25 minutes, turn off heat and allow the biryani to rest sealed for another 10 minutes to settle.

Carefully remove the lid (tilt away from you to avoid hot steam). Gently fluff the rice with a fork to mix layers slightly, taking care not to break the fish pieces.

Serve hot with lemon wedges, raita or salad. Garnish with additional fried onions and chopped cilantro if desired.