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    Whisk Affair » Recipes » Rice » Hyderabadi Fish Biryani

    Published: Mar 10, 2019 | Last Updated On: Jun 5, 2020 by Neha Mathur

    Hyderabadi Fish Biryani

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    Jump to Recipe
    Fish Biryani is a flavorful mix of rice, spices and fish. Do try this simple and easy to make this authentic recipe. I am sure you will love it. #Rice #Recipe #Indian #Biryani #Fish

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

    Fish biryani served in a bowl.

    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.

    Here are some more Biryani Recipes for you – Hyderabadi Veg Biryani, Egg Dum Biryani, Hyderabadi Chicken Biryani, Authentic Mutton Biryani and Shahi Mushroom Biryani. 

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

    About the recipe

    It is a simple yet flavourful rice recipe, where a delicious Fish Masala is layered with rice and then topped with fried onions and coriander leaves.

    The flavours are just so good and it tastes as delicious as any Chicken Or Mutton Biryani. 

    So, if you are a fish lover, you should definitely give this Biryani recipe a try and I’m sure you will love every bite of the same. 

    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.

    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.

    Serving Suggestions

    This Fish Biryani tastes good on its own, but you can also serve it along with a bowl of simple Curd or any Raita of your choice.

    You can also serve it with a Salan of your choice and some thinly sliced onions on the side. 

    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.

    Rice, water, salt and whole spices added in a pot.

    Cover and cook till 80% done.

    Rice cooked until 80% done.

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

    Hung curd, lemon juice and spices added in a bowl.

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

    Fish pieces added in the bowl.

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

    Onion added in oil.

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

    Ginger garlic paste and green chilli added in pan.

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

    Tomato and water added in the pan.

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

    Fish with marinade added in the pan.

    Top the fish with cooked rice.

    Topped with cooked rice.

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

    brown onion, cashew nuts, coriander, mint and ghee sprinkled 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.

    Biryani cooking on low heat.
    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Fish Biryani is a flavorful mix of rice, spices and fish. Do try this simple and easy to make this authentic recipe. I am sure you will love it.

    Fish Biryani Recipe

    Fish Biryani is a flavorful mix of rice, spices and fish. Do try this simple and easy to make this authentic recipe. I am sure you will love it.
    4.73 from 11 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6 people
    Calories: 477kcal
    Author: Neha Mathur

    Ingredients 

    For the rice

    • 2 cups Long grain basmati rice
    • 2-3 Clove
    • 5-6 Black peppercorns
    • 2 Black cardamom
    • 1 inch Cinnamon
    • 1 tablespoon Lemon juice
    • 1 tablespoon Ghee
    • 2 teaspoon Salt
    • 4-5 drops Kewra essence

    For the fish

    • 500 g Fish (I used seer fish.)
    • 2 tablespoon Hung curd
    • 1 teaspoon Red chilli powder
    • ½ teaspoon Turmeric powder
    • 1 teaspoon Garam masala powder
    • Salt to taste
    • 1 tablespoon Lemon juice
    • 3 tablespoon Oil
    • 1 cup Onion (chopped)
    • 2 teaspoon Ginger garlic paste
    • 2 Green chilli (slit into half)
    • 1 cup Tomato (chopped)

    For layering

    • ¼ cup Onion (thinly sliced and fried in hot oil till crisp and golden brown  )
    • 8-10 Cashew nuts (fried till golden brown)
    • 1 pinch Saffron (soaked in a tablespoon water)
    • 3 tablespoon Fresh mint (chopped)
    • 3 tablespoon Fresh coriander (chopped)
    • 2 tablespoon Ghee
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    Instructions

    For the rice

    • Wash and soak the rice for 30 minutes.
    • Drain the water.
    • Add all the remaining ingredients in rice along with 4 cups of water and cover and cook till 80% done.

    For the fish

    • Wash the fish nicely.
    • Mix hung curd, turmeric powder, red chili 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 chili 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 slightly dry.

    For layering

    • Layer the fish with 80% cooked rice.
    • Sprinkle browned onion, fried cashew nuts, coriander, mint and saffron soaked in milk.
    • Pour the 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.
    • Once cooked let it rest for 10 minutes and then give a gentle mix.
    • Garnish with fried onions and fried cashew nuts.
    • Serve hot with mix veg raita.

    Notes

    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.
    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.

    Nutrition

    Calories: 477kcal | Carbohydrates: 57g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 885mg | Potassium: 466mg | Fiber: 2g | Sugar: 3g | Vitamin A: 390IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 1.5mg
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    More Rice Recipes

    • South Indian Lemon Rice (Chitranna)
    • Gucchi Pulao
    • Ellu Sadam (South Indian Sesame Rice, Til Rice)
    • Best Hibachi Fried Rice (Japanese Style Fried Rice)

    Reader Interactions

    Comments

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      Recipe Rating




    1. Indu

      July 10, 2014 at 7:52 am

      The biryani looks absolutely delicious!

      indugetscooking

      Reply
    2. Gloria

      July 10, 2014 at 8:35 am

      Fish biryani looks mouthwatering……loved the stunning pics..

      Reply
    3. Ranjani

      April 01, 2015 at 5:51 am

      This is absolute delish biryani.. i always hesistate to prep fish biryani as its not like mutton and chicken. If anything goes wrong, it may spoil the whole thing and smell’s bad.. urs instruction and pictures everthing out of world.. Keep rocking Neha (y)

      Reply
      • msnehamathur

        April 03, 2015 at 5:39 am

        Thnx Ranjani 🙂

        Reply
    4. Gordon Traynor

      April 28, 2019 at 5:52 pm

      Your instructions were slightly misleading. You said put the rice on top of the fish mixture but then you mention LAYERING so i was lost.

      Reply
      • Neha Mathur

        April 29, 2019 at 7:58 am

        Apologies for the confusion Gordon. The rice is put on fish and this makes a layer of fish and rice and then the toppings. Let me know if this helps. Thnx

        Reply
    5. Aisha

      July 17, 2019 at 12:18 am

      5 stars
      This was a delicious recipe. Thank you!

      Reply
      • Neha Mathur

        July 19, 2019 at 1:50 am

        Thanks a lot for trying 🙂

        Reply
    6. Nick Smith

      June 20, 2020 at 9:52 am

      5 stars
      I cooked this for friends last night it was fantastic. Everyone commented that this was the best Biryani they had ever eaten.

      Reply
      • Neha Mathur

        June 21, 2020 at 4:01 am

        Happy to hear this Nick 🙂

        Reply
    7. Erica

      August 25, 2020 at 5:32 pm

      5 stars
      Lovely. Just one thing is the cloves whole cloves. Thanks erica

      Reply
      • Neha Mathur

        August 29, 2020 at 12:26 pm

        Yes it is.

        Reply

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