Fish Biriyani Recipe

Soak rice

Rinse basmati rice under cold water until the water runs clear. Soak rice in 2 cups of water for 30 minutes; drain thoroughly before cooking.

Parboil rice

Bring 4 cups water to a rolling boil with 1 tsp salt, cardamom pods, cloves, bay leaves, cinnamon stick and peppercorns. Add the drained rice and cook uncovered on high heat for 5–6 minutes until rice is 70–80% cooked (grains should have a slight bite). Drain rice in a colander and set aside.

Prepare and marinate fish

Cut fish into 6–8 large chunks (about 4–6 cm). In a bowl combine yogurt, ginger paste, garlic paste, red chili powder, turmeric, ground coriander and 1 tsp salt and lemon juice. Add fish pieces and coat gently. Marinate for 20–30 minutes in the refrigerator (up to 1 hour if time allows).

Pan-fry fish

Heat 3 tbsp oil in a non-stick skillet over medium-high heat. Remove excess marinade from fish (retain marinade). When oil is hot, shallow-fry fish pieces 2–3 minutes per side until lightly browned but not fully cooked through (fish will finish cooking during dum). Transfer fish to a plate lined with paper towel.

Make the masala

In a heavy-bottomed wide pot (or Dutch oven) heat 3 tbsp oil or ghee over medium heat. Add sliced onions and sauté, stirring often, until soft and golden brown (10–12 minutes). Reserve 2–3 tbsp of the browned onions for garnish. Add ginger-garlic paste and slit green chilies; sauté 1–2 minutes until raw smell disappears. Add chopped tomato and cook 4–5 minutes until tomatoes break down and oil separates.

Spice the gravy

Stir in garam masala and coriander powder. Add reserved fish marinade to the pot and mix gently. Add 1/2 cup water if the mixture looks too thick. Simmer on low for 3–4 minutes to develop flavors; adjust salt (use the 1/2 tsp reserved in finishing if needed). Fold in half of the chopped mint and cilantro.

Layer the fish

Gently place the shallow-fried fish pieces over the masala in a single layer, spacing them evenly. Spoon any juices from the fish plate over the pieces. Scatter the reserved browned onions over the fish and sprinkle remaining mint and cilantro.

Saffron milk

Warm 3 tbsp milk and steep saffron threads in it for 5 minutes to extract color and aroma.

Layer parboiled rice

Evenly spread the drained parboiled rice over the fish and masala in the pot in a single layer. Sprinkle the saffron milk over the rice, drizzle 1 tbsp ghee (optional), and scatter the remaining fried onions. Taste and sprinkle up to 1/2 tsp additional salt if needed.

Seal and steam (dum)

Cover the pot with a tight-fitting lid. For an even better seal, place a damp dish towel between lid and pot rim or seal with aluminum foil before placing the lid. Cook on low heat for 20–25 minutes (use a heat diffuser if available). Alternatively, heat the pot on medium for 2 minutes then reduce to the lowest heat for the remaining time. This allows the fish to finish cooking gently and the rice to steam fully.

Resting

Turn off the heat and let the biryani rest, covered, for 10 minutes. This helps settle flavors and firm the rice slightly for easier serving.

Open the lid carefully. Using a wide flat spoon or fork, gently lift and mix lightly from the bottom to distribute fish evenly without breaking the pieces. Transfer to a serving dish or serve straight from the pot.

Garnish with reserved fried onions, lemon wedges and extra chopped cilantro or mint if desired. Serve hot with raita (yogurt cucumber salad) and extra lemon on the side.