fish biryani

Fish biryani is a layered dish of fish, rice, spices and herbs. Swasthi Shreekanth describes her selected version as a Hyderabadi-style dum biryani, with fried fish placed between layers of cooked basmati rice.

The fish is coated in a marinade of ready ginger-garlic paste, chilli powder, selected garam masala, turmeric, lemon juice and salt. It is fried until the fish cooks and the coating becomes golden; the same oil and any native cooking juices are reserved with it.

Onions fry lightly golden in the same pan, with some set aside for the top layer. Whole spices, more ready ginger-garlic paste and the ground seasonings follow, then selected yogurt cooks into a thick gravy. This version omits the offered tomato.

Half the rice forms the first layer, followed by gravy, some mint and coriander, and the fried fish with its reserved cooking liquid. The remaining rice covers these layers and is topped with the reserved onions, herbs, selected saffron milk and kewra water. The pot is sealed with the selected foil, cooked over a hot griddle and rested before serving.

This presentation includes the source’s own onion raita: yogurt whisked with salt, thinly sliced onion, chopped chilli and coriander leaves. The rice is cooked firm and grainy before layering, giving the finished dum preparation distinct grains.