Fish Dum Biryani Recipe | Fish Biryani

Fish Dum biryani is prepared with Fried King fish by layering them in cooked Basmati Rice along with Saffron Milk and other herbs.

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Fish Biryani is one of my ideal Sunday Lunch. We love cooking different types of biryani and this fish biryani restaurant style has been on my list for a while. If you have been following me, you will definitely know my love for biryani and this is one of the best fish biryani recipes. My kids love this version and I drool as I write about this yummy delicacy.

Fish Dum Biryani

Always select fish varieties that have fewer bones for the biryani. My go to fish is kingfish (Vanjaram). It has fewer bones and it's perfect for frying. Masala coated fish is shallow fried and then layered in partially cooked basmati rice with aromatic masala and herbs. The aroma of freshly prepared fish biryani masala is just wow and you can easily adjust the spice levels to adapt to your taste.

Other than kingfish you can also use Salmon, and tuna fish too. If you like Kerala fish biryani you can use coconut oil and some coconut milk for the biryani. It sure does some justice for the taste like Kerala style.

In case you feeding toddlers or you like boneless fish biryani you can try using canned fish. Canned fish is precooked and has no bones. You can apply the fish masala and cook in medium flame for 2 mins on both the sides of the fish and use.

How to select Fish for biryani

Use kingfish/ Vanjaram Meen in the biryani or any other fish variety which has fewer bones and it is easy to eat and the bones don’t break and mix with the rice.

salmon fish biryani is also equally popular as the kingfish biryani.

FAQ's

 How to Prepare Fish Biryani

   1.In a mixing bowl add in the cleaned fish pieces. To this add in Chilli powder, Turmeric powder, Pepper powder and salt. Mix everything together such that the masala is evenly coated over the fish. Finally add in the lemon juice. Allow it to rest for 1 hour.

2.Heat a pan or tawa with oil, once its hot add in the marinated fish pieces and the curry leaves.

3.Flip and cook on both the sides till the fish is fully cooked and golden brown. Once cooked remove from tawa and keep in paper towel for absorbing the excess oil.

4. Heat oil once its hot add in the Fennel Seeds, cinnamon Stick, bay Leaves, Black Stone Flower let it sizzle and then add in the sliced onions Saute till glossy and then add in the ginger garlic paste saute till the raw smell leaves.

5. Next add in the tomatoes. Cook till mushy. Mix well and then add in the chilli powder, Turmeric powder, Garam Masala, Coriander Powder and Salt. Mix well and then add in the coriander leaves and switch off the flame.

6. Cook the Rice and keep it ready. Mix the Saffron in milk and keep it ready.

 7. Now take the vessel which the dum cooking is to be done. Layer it with the Masala Prepared. Add in chopped mint and coriander leaves. Place few fish sliced.

8. Now add in half of the cooked rice sprinkle in the saffron milk and then add in the coriander and mint leaves and add a few more fish slices.

9. Now place above the rest of the rice and then sprinkle in saffron milk and the mint coriander leaves Finally sprinkle in the fried onions.

10. In the lowest possible flame heat a dosa tawa and keep the dum vessel above that. Cook for 30 mins and then open the flame. Carefully fluff with a fork and then serve hot.

Delcious and easy fish biryani is now ready.

Similar Biryani Recipes:

Serving Suggestions:

Serve hot with some Fish fry. Perfect for parties and any special occasion.

Tips to prepare the best Fish Biryani:

• Use good quality basmati rice or Seeraga sambar rice.
• Make sure you wash and soak the rice before cooking.
• Use Kingfish or any fish which has fewer bones to prepare Fish biryani.
• Use a heavy bottomed pan for cooking the fish biryani, it will help in coking the biryani perfect with the rice fluffy.
• Fluff the rice gently without breaking the grains and fish after the dum process.
• Frozen fish also works well for the biryani

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5 from 1 vote

Fish Dum Biryani

Fish Dum biryani is prepared with Fried King fish by layering them in cooked Basmati Rice along with Saffron Milk and other herbs.

Prep Time30 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Main Course

Cuisine: Indian

Servings: 4

Calories: 481kcal

Author: Sharmila Kingsly

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Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Ingredients

For Fish Fry:

• ▢ ½ kg Vanjaram Meen | King Fish
• ▢ 1 tbsp Chilli powder
• ▢ ½ tsp Turmeric powder
• ▢ 1 tsp Pepper Powder
• ▢ Salt as needed
• ▢ 1 tsp Lemon Juice
• ▢ 2 tbsp Coconut Oil for Shallow fry
• ▢ 2 springs Curry Leaves

To Cook Basmati Rice:

• ▢ 2 cup Basmati Rice
• ▢ 4 cup Water
• ▢ 1 cup Bay leaf
• ▢ 1 tbsp Oil

Other Ingredients:

• ▢ 15 Saffron – 15 petals
• ▢ 2 tbsp Fried onions
• ▢ 2 tbsp Oil / Ghee
• ▢ 1 tsp Fennel seeds
• ▢ 2 tsp Bay leaf
• ▢ Black Stone Flower small piece
• ▢ 1 inch Cinnamon stick
• ▢ 3 Onion
• ▢ 1 tsp Ginger garlic paste
• ▢ ½ cup Mint Leaves tightly packed
• ▢ ½ cup Coriander Leaves tightly packed
• ▢ 2 Tomato
• ▢ 1 tbsp Chilli powder
• ▢ 1 tbsp Coriander powder
• ▢ 1 tsp Garam Masala
• ▢ ½ tsp Turmeric powder
• ▢ Salt as needed

Instructions 

• In a mixing bowl add in the cleaned fish pieces. To this add in Chilli powder, Turmeric powder, Pepper powder and salt. Mix everything together such that the masala is evenly coated over the fish. Finally add in the lemon juice. Allow it to rest for 1 hour.
• Heat a pan or tawa with oil, once its hot add in the marinated fish pieces and the curry leaves.
• Flip and cook on both the sides till the fish is fully cooked and golden brown. Once cooked remove from tawa and keep in paper towel for absorbing the excess oil.
• Heat oil once its hot add in the Fennel Seeds, cinnamon Stick, bay Leaves, Black Stone Flower let it sizzle and then add in the sliced onions Saute till glossy and then add in the ginger garlic paste saute till the raw smell leaves.
• Next add in the tomatoes. Cook till mushy. Mix well and then add in the chilli powder, Turmeric powder, Garam Masala, Coriander Powder and Salt. Mix well and then add in the coriander leaves and switch off the flame.
• Cook the Rice and keep it ready. Mix the Saffron in milk and keep it ready.
• Now take the vessel which the dum cooking is to be done. Layer it with the Masala Prepared. Add in chopped mint and coriander leaves. Place few fish sliced.
• Now add in the half of the cooked rice sprinkle in the saffron milk and then add in the coriander and mint leaves and add few more fish slices.
• Now place above the rest of the rice and then sprinkle in saffron milk and the mint coriander leaves Finally sprinkle in the fried onions.
• In the lowest possible flame heat a dosa tawa and keep the dum vessel above that. Cook for 30 mins and then open the flame. Carefully fluff with a fork and then serve hot.

Notes

Serve hot with Onion Raita ·

I used Seer Fish / Vanjaram fish for preparing. But any big fish variety can be used to prepare the biryani.

Nutrition

Calories: 481kcal | Carbohydrates: 73.4g | Protein: 11.3g | Fat: 16g | Saturated Fat: 6.2g | Cholesterol: 7mg | Sodium: 79mg | Potassium: 321mg | Fiber: 6g | Sugar: 3.6g | Calcium: 99mg | Iron: 4mg

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.