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Hyderabadi Fish Biryani Recipe

Ingredients🔻

For Fish Marinade:
• 500g fish fillets (king fish, seer fish, or tilapia – boneless or bone-in)
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp ginger-garlic paste
• 2 tbsp thick curd (yogurt)
• Juice of ½ lemon
• Salt to taste

For Rice:
• 2 cups basmati rice (soaked for 30 minutes)
• 4 cups water
• 1 bay leaf
• 4 cloves
• 2 green cardamoms
• 1 cinnamon stick
• Salt to taste

For Biryani Layers:
• 2 medium onions, thinly sliced
• 2 green chilies, slit
• ½ cup chopped mint leaves
• ½ cup chopped coriander leaves
• ¼ cup fried onions (for garnish)
• Saffron soaked in 2 tbsp warm milk (optional)
• 2 tbsp ghee or oil

Instructions
1. Marinate the Fish:
• Mix all marinade ingredients in a bowl.
• Coat the fish and let it marinate for at least 30 minutes (1–2 hours is ideal).
2. Cook the Rice:
• Boil water with whole spices and salt.
• Add soaked rice and cook until it’s 70% done.
• Drain and set aside.
3. Fry the Onions:
• Heat oil in a deep pan.
• Fry sliced onions until golden brown and crispy.
• Remove and drain on a paper towel.
4. Cook the Fish:
• In the same pan, shallow fry the marinated fish pieces until 80% cooked.
• Set aside (do not overcook as it will cook further in dum).
5. Layer the Biryani:
• In a thick-bottomed vessel or pot, add a little ghee.
• Add a layer of rice, then place fried fish pieces.
• Add mint, coriander, green chilies, and fried onions.
• Repeat layers, ending with rice on top.
• Drizzle saffron milk and a little ghee.
6. Dum Cooking:
• Cover the lid tightly (seal edges with dough if needed).
• Cook on low heat for 15–20 minutes.
• Let it rest for 10 minutes before serving.

🥰Try this and enjoy…Happy Weekend 🫶🏻












































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Musician: Alexander Nakarada
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