Fish Biryani
South Indian • Vegetarian
How to Make Fish Biryani (Traditional & Healthy Version)
Fish Biryani is a delectable South Indian dish, blending fragrant basmati rice with marinated fish and aromatic spices like elaichi (cardamom), dalchini (cinnamon), and tej patta (bay leaf). Originating from coastal regions such as Kerala and Andhra Pradesh, Fish Biryani is loved for its unique combination of flavors and textures. Its popularity surges during festivals like Onam and Vishu, where seafood is celebrated and shared among families. The dish is perfect for those seeking a lighter alternative to traditional mutton or chicken biryani, while still enjoying the richness of biryani spices. The use of fresh fish fillets, yogurt (dahi), and minimal oil makes this biryani a wholesome choice for health-conscious individuals. Served hot during lunch or festive gatherings, Fish Biryani brings together the taste of the ocean with classic Indian spices, making it a must-try for lovers of authentic Indian cuisine. Enjoyed across South India, each region adds its own twist, such as coconut milk in Kerala or fiery chilies in Andhra, reflecting the diversity of Indian culinary heritage.
Ingredients(for 1 medium bowl per serving)
- 1 cup Basmati rice (chawal)
- 200 grams Fish fillets (boneless) (fresh seer or king fish preferred)
- 1/4 cup Curd (dahi)
- 1 large Onion (finely sliced)
- 1 medium Tomato (finely chopped)
- 2 teaspoons Ginger-garlic paste (adrak-lahsun paste)
- 2 Green chili (hari mirch, slit)
- 1/2 teaspoon Turmeric powder (haldi)
- 1 teaspoon Red chili powder (lal mirch)
- 1 teaspoon Garam masala (homemade preferred)
- as needed Whole spices (cardamom, cinnamon, cloves, bay leaf) (elaichi, dalchini, laung, tej patta)
- 2 tablespoons Coriander leaves (hara dhaniya, chopped)
- 2 tablespoons Mint leaves (pudina, chopped)
- 1 tablespoon Lemon juice (nimbu ras)
- 2 teaspoons Oil (cold pressed or coconut oil)
- as required Salt (namak)
Instructions
- 1
Wash basmati rice thoroughly and soak for 15 minutes. Drain and set aside.
5 minutes
Soaking rice helps achieve fluffy grains.
- 2
Marinate fish fillets with dahi, haldi, lal mirch, salt, and half the ginger-garlic paste. Keep for 10 minutes.
10 minutes
Marination adds depth of flavor and keeps fish tender.
- 3
Heat oil in a kadhai. Add whole spices (elaichi, dalchini, laung, tej patta) and sauté until fragrant.
2 minutes
Tempering spices in oil releases their aroma.
- 4
Add sliced onions and fry until golden brown. Add the remaining ginger-garlic paste and sauté for a minute.
3 minutes
Brown onions for authentic biryani flavor.
Why This Dish is Healthy
Fish Biryani is a healthier alternative to red meat biryanis. It utilizes lean fish, low-fat curd, and heart-healthy oils, reducing saturated fat and boosting nutrient density. The dish is low in unhealthy fats, moderate in carbs, and high in protein, supporting muscle repair and weight management. Using fresh ingredients and minimal oil makes this recipe ideal for a balanced diet.
Fish Biryani is rich in lean protein from fish, essential omega-3 fatty acids, and vitamins like B12 and D. The use of dahi provides probiotics and calcium, while rice offers complex carbohydrates for sustained energy. Fresh herbs like coriander and mint add antioxidants and micronutrients. Minimal oil and controlled spices make this biryani lighter on calories, making it suitable for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Use freshly ground garam masala for the best aroma.
- 💡Tip 2: Do not overcook fish to keep it moist and flaky.
- 💡Tip 3: Layering rice and masala properly ensures even flavor distribution.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a tawa or in a microwave. Add a splash of water to retain moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 420.0 kcal |
