Fish biryani is an easy and simple biryani recipe with Salmon, Coconut milk, and Spices. Apart from marinating the fish, fish biryani gets done in 30 mins.
How to make fish biryani recipe?
Fish biryani is easy and simple biryani recipe to make in few minutes. Because fish gets cook faster compared to chicken and lamb. Also, fish does not require more time of marination.
You can easily make the fish biryani by marinating the fish for 20 to 30 minutes. Apart from marinating the fish and soaking the rice, fish biryani is simple to make in half an hour.
The coconut milk gravy is also easy to make in ten minutes. The one thing I feel slightly down about this recipe is, using three pans for cooking.
One pan is for shallow frying or roasting the fish and making the gravy, another sauce pan is for cooking the rice and the third pan is for cooking the rice, gravy, and fish together in a dum method.
Smart Cooking Tips:
1. Cut the salmon fillet into slightly bigger pieces for making fish biryani. If you cut the salmon fillets into small chunks, it will easily shred into the tiny pieces and mix with the rice without staying in a shape.
2. You can use any variety of thick fleshy fish like king fish, tilapia in this biryani.
3. Use long grain rice for making biryani and soak the rice for at least 30 minutes.
4. Cook rice up to 90%, the rice consistency should be slightly grainy and soft, but not mushy. After cooking the rice with coconut milk gravy and fish by the dum method, the rice will come to a soft and perfectly cooked texture.
5. Shallow fry or roast the fish with the little amount of oil. Use the left-over oil after cooking the fish, for making gravy, this helps to give a nice flavor to the fish biryani.
6. You can use yogurt instead of coconut milk, but reduce adding the amount of yogurt in the fish biryani. Because yogurt has strong flavor and taste compared to the coconut milk.
7. Mix the biryani gently because the fish tends to break easily when mixing.
A Seafood Delight:
Fish biryani is an excellent treat for all the seafood lovers. The taste from fish, coconut milk, and the spices together makes a delicious biryani. If you are a fan of seafood like me, you should try this fish biryani.
I love seafood, especially salmon is my favorite that is a flaky fish with a mild flavor and huge health benefits. Also, check for the other excellent seafood recipes like a fish cutlet, shrimp cakes, fish curry, pan seared salmon and scrambled salmon.
More Biryani Recipes
Fish biryani is an easy and simple biryani recipe with Salmon, Coconut milk, and Spices. Apart from marinating the fish, fish biryani gets done in 30 mins.
- 2 lb SALMON
- 2 cup BASMATI RICE
- 7 tbsp OIL
- 1 cup ONION SLICED
- 2 no ROMA TOMATO
- 1 cup COCONUT MILK
- 3 tsp SALT TABLE
- 0.50 cup MINT LEAVES
- 0.50 cup CILANTRO (CORIANDER)LEAVES RAW
- 4 gms CINNAMON
- 2 gms CLOVES
- 2 tbsp CORIANDER POWDER
- 1.50 tbsp RED CHILI POWDER
- 1 tsp GARAM MASALA
- 1.50 tbsp GINGER GARLIC PASTE
- 2 no GREEN CHILIES
- 2 tsp LEMON JUICE RAW
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Cut the salmon fillet into slightly bigger pieces and marinate with ginger garlic paste, coriander powder, salt, red chili powder and lemon juice.
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Soak basmati rice in water for 30 minutes. In a saucepan add water, salt and bring it to a boil. When the water starts boiling add cumin seeds, cinnamon stick, star anise, cloves, 1 tbsp of oil and mix well.
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Add soaked rice and mix well. Cook until the rice gets 90 % done, the rice should be slightly soft and grainy. Drain the rice completely from the water using a colander or strainer.
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In a separate pan heat 4 tbsp of oil, place the marinated salmon fillet and cook on both the sides until the salmon cooked completely. Remove the fillets from a pan and keep aside until needed.
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In the same pan with remaining oil after cooking the fish, add another 2 tbsp of oil, sliced onion, green chilies and cook until the onion becomes soft.
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Add turmeric powder and mix well. Cook until the turmeric powder loses its raw smell.
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Add ginger garlic paste and cook until it loses its raw smell.
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Add chopped tomatoes and cook until tomatoes become soft.
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Add coriander powder, salt, garam masala and cook until all the spices lose its raw smell.
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In a separate pan, first layer half of the cooked rice then add half the amount of coconut milk gravy, cooked salmon and again layer with another half amount of the cooked rice, remaining coconut milk gravy and top it with fried onions.
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Cover and cook in a low flame for 15 minutes. After 15 minutes, turn off the heat, open the lid and mix gently. Fish biryani is ready to be served.
How to serve fish biryani?
Serve Fish Biryani with Onion Yogurt Raita or Boiled Egg.