Desi-liciously spiced with layers of fragrant basmati rice, grilled peppers and flaky masala haddock fillets, cooked in a tomatoey sauce infused with cardamom, cinnamon, cumin, and saffron to create a biryani recipe thatll knock your socks off!
Indeed, its royal-looking yeteasyto pull off. Id be lying if I said I wasnt super excited to share my desi-licious South Asian fish biryani.
Isnt it perfect to start holiday celebrations?
This biryani recipe is such an elegant (and tasty!) creation perfect for a largepartyor special, cozyfamily dinner. It also doesnt require overnight soaking of any kind and is exquisitely seasoned! Just over an hour, and your sumptuous fish biryani is set to make its debut.
What Does Biryani Taste Like?
In short, it tastesheavenly. Biryani is a vibrant and flavourfulIndianrecipe. Typically Basmati rice is flavoured with exotic spices and thenlayeredwith either meat, poultry, fish, or vegetables cooked in and athickmasala sauce. The dish is covered, and thebiryaniis either cooked over alowflame on in the oven.
There are manyvariationsof the recipe, from ingredients used to the style of preparation. For instance, depending on the South Asian region, a biryani recipe may call for the lid to be secured with dough to help seal in the flavours.
How To Make Fish Biryani Recipe Step By Step
- Start bythoroughlyrinsing the rice and sending it toparboilfor 7 minutes (Image 1).
- You want to drizzle a dash of olive oil on your peppers andgrillthem for a few minutes untilcharred(Image 2).
- Patdrythe defrosted haddock fillets and coat them in a spicy, gluten-free flour mix (Image 3).
- Heatthe oil in a medium pan and fry four fillets at a time for a couple of minutes (Image 4). The intention isnot to cook these through. Remove and place on a plate with kitchen towels.
- Now on to preparing the spicy biryani sauce. Heat the oil in a large pot and fry all thewholespices (Image 5).
- Add the onions and plums and cook until the onions turn lightly brown (Image 6).
- Add in the cubes offresh tomatoes and remaining spices and cook on medium heat for 3 minutes (Image 7).
- Place the fish fillets in the sauce andgently coat the pieces with sauce (Image 8).
- Cover and cook for 8 minutes or until the sauce thickens. It should not be watery.
Now youre going tolayer the fish biryani
- Once the rice is cooked, drain and splash with cold water and set aside (Image 9). In a small ramekin,warmthe milk and saffron in the microwave for 20 seconds (Image 10).
- Transfer your fish curry into a large dish. To create the first layer, addfourfillets and enough sauce to cover the pot. Dont forget to add a handful of grilled peppers. Follow withhalfof the rice (Image 11).
- Repeat this step and end with any leftover sauce and peppers. Make sure you addmostof the sauce to the bottom layers with a bit saved for the top (Image 12).
- Pour the saffron milk on top.
- Then send in a preheated oven for 15 minutes at 380 degrees Fahrenheit.
This Fish Biryani Recipe has:
- Less oil no fried onions used for garnish and less oil used in cooking
- An aromatic blend of spices toreducethe amount ofsalt used. Typically, its even higher than whats in this recipe!
- Lots of fresh tomatoes and peppers to give it an addednutrition boost
- Vegetablesources of fat. It uses sunflower and olive oil instead of butter or ghee
- Haddock fillets that are certified sustainable so youre taking care of our oceans!
Top Tips For Making The Best Fish Biryani Recipe
- Opt for Basmati rice; the grains are nice and long and become fluffy once cooked
- Dont forget to dry the fish before coating with the flour-spice mix
- Make sure your oil is well heated before adding the fillets to the pan otherwise they will stick
- Be mindful not to undercook/overcook the fish or rice. This will make or break your biryani recipe
- If you dont have access to Piments Shishito peppers, opt for your favourite bell peppers (2 should do the trick)
- Once cooked, refrigerate and store for up to 3 days
Heres More Desi-licious South Asian Recipes You May Like:
Whats your favourite holiday recipe? Have you tried my Fish Biryani Recipe before?
If you do try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with#desiliciousrdon Instagram, Facebook and Twitter! Cant wait to see your photos.
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South Asian Fish Biryani Recipe | Desi~licious RD
Desi-liciously spiced with layers of fragrant basmati rice, grilled peppers and flaky masala haddock fillets, cooked in a tomatoey sauce infused with cardamom, cinnamon, cumin, and saffron to create a biryani recipe that'll knock your socks off!
Rice
- 2 cups basmati rice (washed thoroughly)
- 6 cups water (for boiling rice)
Peppers
- 12 shishito peppers (you can also use bell peppers )
- 1 tsp olive oil (extra virgin)
Fish
- 8 haddock fillets (908 g) (medium pieces, frozen, defrosted and dried with paper towels. )
- cup gluten free flour
- 2 tsp garam masala
- 1 tsp salt (sea salt)
- 1 tsp black pepper
- 2 tbsp sunflower oil (frying all the fillets divide into two batches if needed)
Biryani sauce & layering
- 1 tbsp sunflower oil
- 1 tbsp cumin seeds
- 10 green cardamom (seeds removed and crushed)
- 2 black cardamom (seeds removed and crushed)
- 1 cinnamon (3-inch stick)
- 2 bay leaves (large)
- 4 onions (medium, finely chopped)
- 5 garlic cloves (finely chopped)
- 1 tbsp ginger (finely chopped)
- 8 prunes (dried. You can use plums as well)
- 12 tomatoes (medium, chopped into small cubes)
- 2 tsp salt (sea salt)
- 1 tsp turmeric
- tsp chilli powder (red)
- tsp saffron
- 2 tbsp milk (any type)
Rice
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Start bythoroughlyrinsing the rice. You will need to do this at least three times.
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In a medium pot, add the drained rice along with 6 cups of water. Bring to boil, reduce the heat to medium/high and continue to boilfor 7 minutes.
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Drain and spray with cold water and set aside.
Peppers
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Drizzle olive oil on the peppers andgrill for a few minutes untilcharred. Remove from the oven and set aside.
Fish
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Defrost the haddock fillets and patdryusing paper towels.
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In a medium plate, add the flour, garam masala, salt and pepper and mix.
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Coat each fillet with the flour-spice mix.
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Heat 1 tbsp of oil in a large pan and pan-fry four fillets at a time for a couple of minutes. The intention isnotto cook these through. Remove from pan and place on a plate with kitchen towels to absorb any excess oil. Repeat this step with the remaining defrosted fillets.
Biryani & layering
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Heat the oil in a large pot and fry thecumin, cardamoms, cinnamon and bay leaves.
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Add the onions and plums and cook until the onions turn light brown.
-
Add in thecubes offresh tomatoes along with turmeric and chilli. Cook on medium heat for 3 minutes.
-
Place the fish fillets in the sauce andgently coat the pieces with sauce.Coverand cook on medium heat for 8 minutes or until the saucethickens. It should not be watery.
-
Preheat the oven at 380 degrees Fahrenheit.
-
In a small ramekin,warmthe milk and saffron in the microwave for 20 seconds.
-
Transfer your fish curry into a large dish. To create the first layer, addfourfillets and enough sauce to cover the bottom of the pot. Add a handful of grilled peppers spread all around. Follow withhalfof the rice. Repeat this step and end with any leftover sauce and peppers. Make sure you addmostof the sauce to the bottom layers with a bit saved for the top.
-
Pour the saffron milk on top.
-
Send in the preheated oven for 15 minutes (middle shelf).
- Opt for Basmati rice; the grains are nice and long and become fluffy once cooked
- Dont forget to dry the fish before coating with the flour-spice mix
- Make sure your oil is well heated before adding the fillets to the pan otherwise they will stick
- Be mindful not to undercook/overcook the fish or rice. This will make or break your biryani recipe
- If you dont have access to Piments Shishito peppers, opt for your favourite bell peppers (2 should do the trick)
- Once cooked, refrigerate and store for up to 3 days
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