Hyderabadi fish biryani Recipe

Recipe By Slurrp

Hyderabadi fish biryani is a flavorful and aromatic rice dish made with marinated fish, fragrant spices, and basmati rice. It is a popular dish from the city of Hyderabad in India and is known for its rich flavors and tender fish. The biryani is cooked in layers, with the fish and rice being cooked separately and then layered together to create a delicious and visually appealing dish.

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1hr 10minstotal
10minsPrep
1hr Cook
1hr 10m.total
10m.Prep
1hr Cook
Hyderabadi fish biryani
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ingredients serve

Ingredients for Hyderabadi fish biryani Recipe

  • 125 gram Fish Fillets
  • 1/4 cup Yogurt
  • 1/2 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 3/4 tablespoon Oil
  • 1/2 Onions, Thinly Sliced
  • 1/2 Tomatoes, Chopped
  • 1/2 Green Chilies, Slit
  • 1/4 teaspoon Biryani Masala
  • 0.13 teaspoon Garam Masala
  • 0.13 teaspoon Cumin Powder
  • 0.13 teaspoon Coriander Powder
  • 0.06 teaspoon Saffron Strands Soaked In Tablespoons Warm Milk
  • 1/2 tablespoon Ghee
  • 1/2 cup Basmati Rice
  • 1 cup Water
  • as per your need Whole Spices

Directions: 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.
Nutrition
value
510
calories per serving
12 g Fat11 g Protein89 g Carbs11 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    11g
  • Carbs
    89g
  • Fiber
    11g

MacroNutrients

  • Carbs
    89g
  • Protein
    11g
  • Fiber
    11g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    110mg
  • Iron
    4mg
  • Vitamin A
    1148mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    57mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    31mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    92mg
  • Manganese
    3mg
  • Phosphorus
    146mg
  • Selenium
    6mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp