A flavorful and aromatic fish biryani made with fresh hake, baby potatoes, and basmati rice, garnished with parsley and lemon zest.

Fish Biryani recipe
Prep Time
20min
Cook Time
1hr 20min
Total Time
1hr 40min

Ingredients

5 Servings
(1 serving = 1 bowl)
  • oil
    oil
    1/4cup
  • large onions
    large onions
    2piece
  • cardamom pods
    cardamom pods
    4piece
  • whole cloves
    whole cloves
    4clove
  • cinnamon bark
    cinnamon bark
    2piece
  • fresh ginger
    fresh ginger
    1tsp
  • garlic
    garlic
    4clove
  • fennel seeds
    fennel seeds
    1tsp
  • ground coriander
    ground coriander
    1tsp
  • ground cumin
    ground cumin
    1tsp
  • biryani masala
    biryani masala
    2tsp
  • baby potatoes
    baby potatoes
    8piece
  • fresh hake, cubed
    fresh hake, cubed
    2lb
  • salt and pepper
    salt and pepper
  • basmati rice
    basmati rice
    2cup
  • lemon (zest)
    lemon (zest)
    1piece
  • brown lentils (15 oz)
    brown lentils (15 oz)
    1can
  • handful parsley, chopped
    handful parsley, chopped
    1

How to make Fish Biryani

  1. Step 1

    Heat the oil in a pot, slice the onions, and fry them until they are soft.

  2. Step 2

    Chop the ginger and crush the garlic. Add the cardamom, cloves, cinnamon bark, ginger, and garlic, then fry for a couple of minutes.

  3. Step 3

    Add the fennel seeds, ground coriander, ground cumin, biryani masala, and a splash of water. Mix to form a paste.

  4. Step 4

    Peel and cut baby potatoes into ½ inch thick disks, then add and fry until coated in spice.

  5. Step 5

    Cover the pot with the lid and simmer until potatoes begin to soften.

  6. Step 6

    Season the fish with salt and pepper and add to the pot. Steam for 10 to 15 minutes until the fish is firm and opaque. Set aside.

  7. Step 7

    Place rice in a pot with 3 cups of water. Add salt and boil until tender. Then drain the rice through a colander.

  8. Step 8

    Drain and rinse the lentils, then stir them into the rice.

  9. Step 9

    Layer the rice and fish mixture in a pot.

  10. Step 10

    Add ¼ cup of water and cover with the pot lid. Simmer for 30 minutes.

  11. Step 11

    Top the biryani with parsley and lemon zest.

Nutrition (per serving)

Calories

557.2kcal (27.86%)

Protein

27.0g (54%)

Carbs

78.4g (28.51%)

Sugars

2.0g (4%)

Healthy Fat

15.1g

Unhealthy Fat

2.4g

% Daily Value based on a 2000 calorie diet

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Tips & Tricks

  1. For a richer flavor, you can marinate the fish in some of the spices before cooking.

  2. Serve the biryani with a side of raita or a simple cucumber salad for a refreshing contrast.

FAQS

  1. How can I make fish biryani with different types of fish?

    You can easily substitute the fresh hake in this fish biryani recipe with other firm white fish like cod, tilapia, or even salmon. Just ensure that the fish is cubed and seasoned similarly to maintain the flavor profile.

  2. What are some dietary modifications for making fish biryani gluten-free?

    This fish biryani recipe is naturally gluten-free as it does not contain any gluten-based ingredients. However, always check the labels of your spices and biryani masala to ensure they are gluten-free, especially if you are using pre-packaged products.

  3. How should I store leftover fish biryani?

    To store leftover fish biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, but be aware that the texture of the fish may change upon reheating.

  4. What can I serve with fish biryani to enhance the meal?

    Fish biryani pairs wonderfully with a side of raita (yogurt sauce), salad, or pickles. You can also serve it with a simple cucumber and tomato salad to add freshness to the meal.

  5. Can I use brown rice instead of basmati rice for fish biryani?

    Yes, you can use brown rice instead of basmati rice, but keep in mind that brown rice takes longer to cook. You will need to adjust the cooking time and water ratio accordingly, as brown rice typically requires more water and a longer simmering time.

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