Hyderabadi fish biryani Recipe

Cooking Directions

• STEP 1.Marinate the fish with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Let it marinate for 30 minutes.
• STEP 2.In a large pan, heat oil and fry the marinated fish until golden brown. Remove and set aside.
• STEP 3.In the same pan, add sliced onions and cook until golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 4.Add tomatoes, green chilies, and spices. Cook until the tomatoes are soft and the spices are well combined.
• STEP 5.In a separate pot, parboil the basmati rice with whole spices until 70% cooked. Drain and set aside.
• STEP 6.Layer the cooked fish, rice, and fried onions in a large pot. Sprinkle saffron milk and ghee on top.
• STEP 7.Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes or until the rice is fully cooked and flavors are well infused.
• STEP 8.Gently fluff the biryani with a fork before serving. Serve hot with raita or salan.

Cooking Tips

• Use boneless fish fillets for easy eating and handling.
• You can add a few drops of rose water or kewra water for a fragrant aroma.
• Ensure the rice is not overcooked to maintain its texture.

Storage and Serving

• Store the leftover biryani in an airtight container in the refrigerator for up to 2 days.
• Reheat the biryani in a microwave or on the stovetop before serving.
• Serve the Hyderabadi fish biryani with raita, salad, or a side of curry.