Restaurant-Style Fish Biryani

Name: Fish Biryani Recipe: Easy Restaurant-Style Biryani
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: Basmati Rice – 6 cups, washed and soaked; Cardamom – 6; Star Anise – 2; Cloves – 8; Cinnamon – 3 pieces; Bay Leaves – 3; Salt – to taste; Oil – 4–5 tbsp; Vinegar – 1 tbsp; Water – as required; Oil – 7–8 tbsp; Cloves – 6; Cardamom – 5; Star Anise – 2; Cinnamon – 3 pieces; Onions – 12, sliced; Green Chilies – 14–15; Salt – to taste; Tomatoes – 2, chopped; Water – a little; Ginger-Garlic Paste – 2 tbsp; Bota Masala – 1 tsp; Garam Masala – 2 tsp; Fresh Coriander Leaves – as needed; Fish – 1 kg; Water – 1½ cups; Ginger-Garlic Paste – a little; Salt – a little; Green Chilies – 2; Cooked Basmati Rice

Easy & Delicious Fish Biryani - Fresh Byte Kitchen

Ingredients

1.For Cooking the Rice
Basmati Rice – 6 cups, washed and soaked
Cardamom – 6
Star Anise – 2
Cloves – 8
Cinnamon – 3 pieces
Bay Leaves – 3
Salt – to taste
Oil – 4–5 tbsp
Vinegar – 1 tbsp
Water – as required
2.For the Biryani Masala
Oil – 7–8 tbsp
Cloves – 6
Cardamom – 5
Star Anise – 2
Cinnamon – 3 pieces
Onions – 12, sliced
Green Chilies – 14–15
Salt – to taste
Tomatoes – 2, chopped
Water – a little
Ginger-Garlic Paste – 2 tbsp
Bota Masala – 1 tsp
Garam Masala – 2 tsp
Fresh Coriander Leaves – as needed
3.For Cooking the Fish
Fish – 1 kg
Water – 1½ cups
Ginger-Garlic Paste – a little
Salt – a little
Green Chilies – 2
4.For Layering the Biryani
Cooked Basmati Rice
Prepared Fish Masala
Tomato Slices
Fresh Coriander Leaves
Fried Onions (Birista)
Ghee – as needed
Yellow Food Color – a little
5.For Serving
Fish Fry
Green Chutney
Cucumber-Onion Curd Salad

Difficulty : Medium

Serves : 8

Enjoy this delicious homemade Fish Biryani, prepared with fragrant basmati rice, tender fish, aromatic whole spices, and a flavorful masala. Layered with fresh coriander, fried onions, tomato slices, yellow food color, and ghee, this biryani is rich in taste and perfect for family meals or special occasions. Serve hot with fish fry, green chutney, and cucumber-onion curd salad. Tips 👩‍🍳 Use good-quality basmati rice for the best aroma and texture. Cook the rice only 70–80% before layering to prevent it from becoming mushy. Handle the fish gently to keep the pieces intact. Add ghee and fried onions between the rice layers for extra flavour. Cook on a low flame during the final dum process for evenly cooked, aromatic biryani.

Cooking Steps

1
Step 1: Cook the Rice
2
Take a large pot and add enough water.
3
Add cardamom, star anise, cloves, cinnamon, bay leaves, salt, oil and vinegar.
4
Bring the water to a boil.
5
Add the washed and soaked basmati rice.
6
Cook until the rice is approximately 70–80% done.
7
Drain the rice and keep it aside.
8
Step 2: Prepare the Biryani Masala
9
Heat 7–8 tablespoons of oil in a pressure cooker.
10
Add cloves, cardamom, star anise and cinnamon. Sauté briefly.
11
Add sliced onions, green chilies, salt and chopped tomatoes.
12
Add a little water and mix well.
13
Close the pressure cooker and cook for 7–8 whistles, or until the mixture is well cooked.
14
Allow the pressure to release naturally before opening the cooker.
15
Cook the masala until the excess moisture dries out.
16
Add ginger-garlic paste, Bota Masala and garam masala.
17
Mix well and cook until the raw smell disappears.
18
Add fresh coriander leaves and mix well.
19
Step 3: Cook the Fish
20
In a separate pot, add 1½ cups of water, a little ginger-garlic paste, salt and 2 green chilies.
21
Bring the water to a boil.
22
Add the fish and cook gently until it is partially cooked.
23
Carefully remove the fish pieces and keep them aside.
24
Reserve the remaining fish stock for the biryani masala.
25
Step 4: Combine the Fish and Masala
26
Add the reserved fish stock to the prepared masala.
27
Mix well and cook until the masala thickens slightly.
28
Gently place the partially cooked fish pieces into the masala.
29
Coat the fish lightly with the masala, taking care not to break the pieces.
30
Step 5: Layer the Biryani
31
Place a plate over the fish masala.
32
Add the first layer of cooked rice over the plate.
33
Top with tomato slices, fresh coriander leaves and fried onions (birista).
34
Add the second layer of cooked rice.
35
Again, add tomato slices, coriander leaves and birista.
36
Drizzle ghee over the rice.
37
Add a little yellow food color to both rice layers, as desired, and drizzle some more ghee over each layer.
38
Step 6: Cook on Dum
39
Cover the pot tightly with a lid.
40
Cook on low flame until the rice is completely cooked and the flavors combine.
41
Turn off the heat and allow the biryani to rest for a few minutes.
42
Gently fluff the rice without breaking the fish pieces.
43
Step 7: Serve
44
Serve the hot Fish Biryani with fish fry, green chutney and cucumber-onion curd salad.
45
Enjoy your delicious homemade Fish Biryani!