Authentic Fish Biryani Recipe – Saffron & Shahi Jeera Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Fish Biryani Recipe – Saffron & Shahi Jeera Flavors

Hey everyone! If you’re anything like me, biryani is comfort food defined. And while chicken and mutton biryanis are super popular, there’s something so special about a perfectly made Fish Biryani. The delicate flavour of the fish, infused with aromatic spices and saffron… honestly, it’s a treat! I first made this for a family gathering and it was a huge hit – everyone asked for the recipe, so here it is, just for you.

Why You’ll Love This Recipe

This Fish Biryani isn’t just a meal; it’s an experience. It’s a beautiful blend of flavours and textures – flaky fish, fragrant rice, and a rich, aromatic gravy. It’s perfect for special occasions, or honestly, just a weekend when you’re craving something truly delicious. Plus, the saffron and shahi jeera give it a touch of luxury that’s hard to resist!

Ingredients

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

• 6-7 fish pieces (I prefer firm white fish like pomfret or basa)
• 1 teaspoon red chilli powder (adjust to your spice preference!)
• 1 teaspoon turmeric powder
• 1 teaspoon ginger-garlic paste
• 2-3 tablespoons oil (vegetable or sunflower oil works well)
• 2 cardamoms
• 2 cinnamon sticks
• 2 cloves
• 1 teaspoon shahi jeera (more on this special spice later!)
• 1 finely sliced large onion
• 3 green chillies (slit lengthwise)
• 1 teaspoon garam masala powder
• 1 teaspoon black peppercorn powder
• 1 small cup of yogurt (about 150ml)
• 2 cups basmati rice
• 1 tablespoon chopped mint leaves
• 1 tablespoon chopped coriander leaves
• 1 tablespoon orange food color mixed in water (optional, for a beautiful colour)
• 2 saffron strands soaked in milk (about 2 tablespoons of milk)
• 2 teaspoons lemon juice
• 1 teaspoon ghee

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this biryani:

• Shahi Jeera: This is black cumin, and it has a more intense, smoky flavour than regular cumin. It’s key to that authentic biryani taste. If you can’t find it, you can use regular cumin, but it won’t be quite the same.
• Basmati Rice: Quality matters! Look for aged basmati rice – it’s longer-grained and less likely to become mushy. I usually rinse my rice really well until the water runs clear.
• Saffron: A little goes a long way! Soaking the saffron in warm milk helps release its colour and flavour. Don’t skip this – it adds a beautiful aroma and a gorgeous golden hue.
• Spice Levels: Indian cuisine is all about personal preference. Feel free to adjust the amount of red chilli powder and green chillies to suit your taste. Some families in coastal regions like a bit more heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the fish pieces with salt, red chilli powder, turmeric powder, and ginger-garlic paste. Give it a good mix and let it sit for at least an hour. This really helps the flavours penetrate the fish.
2. Next, heat oil in a pan and deep fry the marinated fish until it’s golden brown and cooked through. Set it aside – we’ll add it back in later.
3. In the same pan (or a fresh one), heat a couple of tablespoons of oil. Add the cardamoms, cinnamon sticks, and cloves. Let them sizzle for a few seconds until fragrant.
4. Now, add the sliced onion and sauté until it’s golden brown and caramelized. This takes patience, but it’s worth it!
5. Stir in the ginger-garlic paste, turmeric powder, red chilli powder, green chillies, garam masala powder, and black peppercorn powder. Cook for about 2 minutes, stirring constantly, until the spices are fragrant.
6. Add the yogurt and salt. Simmer the mixture until the oil starts to separate from the sides – this is your curry base.
7. While the curry base is simmering, let’s parboil the rice. Boil water with a few whole spices (like bay leaves and peppercorns), a squeeze of lemon juice, and a teaspoon of oil. Add the soaked basmati rice and cook for about 75% – it should still have a slight bite. Drain the rice and set it aside.
8. Now for the layering! In a heavy-bottomed pot, spread the fried fish over the curry base. Top with the parboiled rice.
9. Garnish generously with chopped mint, chopped coriander, the saffron milk, orange food colour (if using), a squeeze of lemon juice, and a dollop of ghee.
10. Seal the pot tightly with a lid (you can use dough to seal it if you want to be extra sure!). Cook on dum – first 5 minutes on medium heat, then 15 minutes on low heat – until the rice is fully cooked and the flavours have melded together.

Expert Tips

• The ‘Dum’ is Key: The slow cooking process on ‘dum’ is what makes biryani so special. It allows the flavours to infuse and the rice to cook perfectly.
• Don’t Overcook the Fish: The fish is already fried, so you don’t want to overcook it during the dum process.
• Heavy-Bottomed Pot: Using a heavy-bottomed pot prevents the biryani from sticking and burning.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based alternative and use “mock fish” made from banana blossom or jackfruit.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustments: My friend, Priya, loves a really spicy biryani, so she adds an extra teaspoon of chilli powder and a few more green chillies. Feel free to experiment!
• Festival Adaptations: This biryani is a staple during Eid and Diwali at my place. I sometimes add a handful of fried onions for extra flavour during festive occasions.

Serving Suggestions

Serve this Fish Biryani hot, with a side of raita (yogurt dip) and a simple salad. It’s also delicious with papadums!

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop.

FAQs

• What type of fish is best for biryani? Firm white fish like pomfret, basa, or even halibut work really well.
• Can I use a different rice variety? While basmati is traditional, you can use other long-grain rice varieties in a pinch.
• How do I achieve the perfect ‘dum’ (steam)? A tightly sealed pot and low heat are key! You can also place a heavy object on top of the lid to create a better seal.
• What is Shahi Jeera and can I substitute it? Shahi Jeera is black cumin, with a smokier flavour. Regular cumin can be used, but it won’t be quite the same.
• How can I adjust the spice level of this biryani? Reduce or increase the amount of red chilli powder and green chillies to your liking!

Enjoy making this delicious Fish Biryani! I hope it becomes a favourite in your home too. Let me know how it turns out in the comments below!