Hyderabadi Fish Biryani

Fish Biryani is a flavorful mix of rice, spices and fish fillets. Made in traditional Hyderabadi style, this recipe will become your favorite immediately. 

For some reason, whenever we decide to eat non-vegetarian food, it’s either chicken or mutton that comes to my mind.

And I have a lot of recipes using these two Non Vegetarian items. 

I am so used to eating chicken and mutton in the name of non-vegetarian food that it takes a little extra effort to cross my limits and think about seafood and fish.

That is the reason you will find very few fish recipes on the blog.

But now I will try to make a conscious effort and try to make more of fish recipes as it is not only tasty is also very good for health as well.

And to start this chain of fish recipes, I was thinking what to start with?

I remember so many of you liking my Hyderabadi Mutton and Chicken Biryani recipes and that’s when I thought to make a Fish version of the same. 

This Fish Biryani is a perfect start and you will love how well the fish blends with the flavorful rice and masala.

Oh, the aroma of Fish Dum Biryani is so heavenly that it makes everyone drool in our household!

Whenever I prepare Fish Biryani, I make sure to prepare extra so that it can be packed for my kiddo’s and my husband’s lunch as well.

Moreover, it is perfect to serve for festivals and grand dinners as well.

Which fish to use to make this Biryani?

I have used Seer fish to make this recipe but you can use any fish of your choice. 

Pro Tips by Neha

Use best quality rice to make biryani.

You can add some green chilli paste in the marinade if you like spicy biryani.

 I have used Seer fish fillets to make the biryani but you can choose any fish of your choice. Even boneless fish pieces works well in this recipe.

Use a heavy bottom pan to assemble the biryani. The biryani needs to be cooked for 25-30 minutes on low heat and if the pan is not heavy, it might burn.

You can check the recipe to make golden fried onion or Birista here.

Be very attentive while cooking the rice. Do not stir the rice much while cooking otherwise it will break the grains.

Choose a pan with a tight fitting lid. This biryani cooks on dum or steam and we want to retain as much steam that is formed inside. 

Traditionally, a sealing of dough used to be put around the pan and the lid but I don’t think that it is required if the lid fits tightly.

You might also like

Alleppey Fish Curry

Hyderabadi Chicken Biryani

Egg Biryani

Step by Step Recipe

Wash and soak the rice for 30 minutes. Drain the water. Add all the remaining ingredients in rice along with 4 cups of water.

Cover and cook till 80% done.

Mix hung curd, turmeric powder, red chilli powder, garam masala powder, salt and lemon juice in a bowl.

Coat the fish pieces with this marinade and keep aside for 20 minutes.

Heat oil in a pan. Add onion and fry till they are slightly browned.

Add green chilli and ginger garlic paste and fry till onions are nicely browned.

Now add tomato and half cup water and cook for 2-3 minutes.

Add the fish pieces along with the marinade. Cook for 5-6 minutes till fish is done and the masala is dry.

Top the fish with cooked rice.

Sprinkle browned onion, fried cashew nut, coriander, mint and saffron soaked in milk. Pour ghee on top.

Cover the pot tightly with a lid and keep some heavy weight over it. Let the biryani cook on very low heat for 25-30 minutes.