King Fish Biryani Recipe- Authentic Indian Rice & Fish Delight

Last Updated on 2 months by Neha Deshmukh

King Fish Biryani Recipe: Authentic Indian Rice & Fish Delight

Hey everyone! If you’re anything like me, you absolutely love a good biryani. There’s just something so comforting and flavorful about those fragrant layers of rice and spice. Today, I’m sharing a recipe that’s close to my heart – King Fish Biryani. It’s a little different from your typical chicken or mutton biryani, but trust me, the delicate flavor of the fish combined with the aromatic spices is a match made in heaven. I first made this for a family gathering and it was a huge hit!

Why You’ll Love This Recipe

This King Fish Biryani isn’t just delicious, it’s also surprisingly achievable for a home cook. It’s a fantastic way to impress your friends and family with a truly authentic Indian dish. The combination of flaky fish and perfectly cooked basmati rice, infused with a beautiful blend of spices, is simply irresistible. Plus, the aroma while it’s cooking? Oh my goodness, it fills the whole house!

Ingredients

Here’s what you’ll need to create this flavorful masterpiece:

• 500gm king fish steaks
• ½ tsp coriander powder
• ½ tsp black pepper powder
• ½ tsp cumin powder
• 1 tsp chilli powder
• 1 tsp bezaar spice blend
• 2-4 tbsp olive oil
• 2 large onions
• 3 garlic cloves
• 2 large tomatoes
• 1 tbsp tomato paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• ¼ tsp dry ginger powder
• 2 loomi (dried lime)
• 2 stock cubes
• 2 green chillies
• 2 cups basmati rice
• 1 pinch saffron
• 1 tbsp ghee
• ½ bunch coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients that really make this biryani special.

• Bezaar Spice Blend: This is a cornerstone of many Indian coastal cuisines. It’s a fragrant blend, usually containing spices like cinnamon, cloves, cardamom, and nutmeg. You can find it at most Indian grocery stores, or even make your own! (I’ll link a recipe in the FAQs).
• Loomi: Also known as dried lime, loomi adds a unique tangy, almost smoky flavor. It’s a little gem that elevates the biryani to another level. Don’t skip it if you can find it!
• Basmati Rice: Quality basmati rice is essential. Look for long-grain basmati that’s aged – it cooks up fluffier and has a better aroma. I always rinse my basmati rice several times until the water runs clear before using it. This helps remove excess starch and prevents stickiness.
• Fish Choice: While I love using King Fish (also known as Surmai), you can experiment with other firm white fish like Pomfret or Seer Fish (King Mackerel). Just make sure it holds its shape well during cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the fish. In a bowl, combine the king fish steaks with coriander powder, black pepper powder, cumin powder, chilli powder, bezaar spice blend, and salt. Give it a good mix and let it sit for about 15 minutes.
2. While the fish marinates, heat olive oil in a large, heavy-bottomed pan (a Dutch oven works perfectly!). Add sliced onions and caramelize them until they’re a beautiful golden-brown. This takes patience, but it’s worth it for that deep, sweet flavor.
3. Add minced garlic and chopped tomatoes to the pan. Stir in the tomato paste and cook until the tomatoes soften into a thick, fragrant base.
4. Now for the spices! Add cumin powder, coriander powder, bezaar spice blend, chilli powder, turmeric powder, dry ginger powder, loomi, salt, pepper, and slit green chillies. Sauté for a few minutes until everything is wonderfully aromatic.
5. Pour in 3 cups of water and add the stock cubes. Bring the mixture to a boil, then adjust the seasoning to your liking.
6. Gently add the soaked basmati rice to the pan. Cook on medium heat until the water is almost completely absorbed.
7. Reduce the heat to low. Drizzle saffron water (a pinch of saffron soaked in a little warm water), ghee, and chopped coriander leaves over the rice.
8. Carefully arrange the marinated and shallow-fried fish steaks on top of the rice.
9. This is important: Seal the pan tightly with foil or a damp cloth placed under the lid. This traps the steam and ensures the rice cooks perfectly. Steam for 20 minutes, then let it rest (lid still on!) for another 10 minutes.
10. Finally, fluff the rice gently with a fork, being careful not to break up the fish. Mix the fish into the rice and serve!

Expert Tips

• Don’t overcrowd the pan when frying the fish. Fry in batches to ensure even cooking.
• Using a heavy-bottomed pan is crucial to prevent the rice from sticking and burning.
• The resting period is just as important as the cooking time. It allows the flavors to meld and the rice to finish steaming.

Variations

• Vegan Adaptation: Substitute the fish with hearty vegetables like cauliflower, potatoes, or jackfruit. Use vegetable stock cubes and plant-based ghee.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your stock cubes to ensure they don’t contain any gluten.
• Spice Level Adjustment: For a milder biryani, reduce the amount of chilli powder. For a spicier kick, add more green chillies or a pinch of cayenne pepper.
• Festival Adaptations: This biryani is perfect for special occasions like Eid or Onam. It’s a celebratory dish that’s sure to impress!

Serving Suggestions

Serve your King Fish Biryani hot, with a side of raita (yogurt dip), pickles, or a simple onion-tomato salad. A cool glass of lassi (yogurt drink) also complements the flavors beautifully.

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to prevent it from drying out.

FAQs

What is Bezaar spice blend and where can I find it?

Bezaar is a complex spice blend common in Goan and Mangalorean cuisine. It typically includes cinnamon, cloves, cardamom, nutmeg, peppercorns, and sometimes mace. You can find it at Indian grocery stores, or make your own by blending these spices together.

Can I use a different type of fish for this Biryani?

Absolutely! Pomfret and Seer Fish (King Mackerel) are excellent alternatives. Any firm white fish that holds its shape well will work.

What is Loomi and what flavor does it add?

Loomi, or dried lime, adds a unique tangy, smoky flavor to the biryani. It’s a little different from regular lime juice and really elevates the dish.

How can I adjust the spice level of this dish?

Easily! Reduce the amount of chilli powder for a milder biryani, or add more green chillies or cayenne pepper for extra heat.

Can this Biryani be made in a pressure cooker or Instant Pot?

Yes, you can! Reduce the amount of water to 1.5 cups and cook on high pressure for 8-10 minutes, followed by a natural pressure release.

How do I prevent the rice from sticking to the bottom of the pan?

Using a heavy-bottomed pan and sealing it tightly with foil or a damp cloth are key. Also, avoid stirring the rice too much during cooking.

What is the best way to serve King Fish Biryani?

Serve it hot with raita, pickles, and a refreshing drink like lassi. Enjoy!