Gram Fish Biryani Recipe – Authentic Indian Spiced Rice Dish

Last Updated on 4 months by Neha Deshmukh

Gram Fish Biryani Recipe – Authentic Indian Spiced Rice Dish

Hey everyone! If you’re anything like me, the aroma of a good biryani instantly transports you to a happy place. Today, I’m sharing my family’s recipe for Gram Fish Biryani – a flavorful and aromatic dish that’s perfect for a weekend feast or a special occasion. I first made this for a family gathering and it was a huge hit! It’s a little bit of work, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Gram Fish Biryani isn’t just a meal; it’s an experience. The delicate flavour of the gram fish (also known as freshwater snapper) beautifully complements the fragrant rice and a symphony of spices. It’s a dish that’s both comforting and celebratory, and it’s guaranteed to impress your family and friends. Plus, it’s a fantastic way to explore the diverse world of Indian cuisine!

Ingredients

Here’s what you’ll need to create this delicious biryani:

• 500g gram fish (8 pieces)
• 1 tsp ginger/garlic paste
• 1 tbsp masala (Biryani Masala blend – see notes below!)
• 1 tsp ground cumin
• 0.5 juice lemon juice
• 1 cup long grain or basmati rice
• 2 cinnamon sticks
• 1 bay leaf
• 4 cardamom pods
• 4 cloves
• 0.5 cup vegetable oil
• 2 onions (chopped)
• 1 sprig curry leaf
• 2 green chillies
• 2 garlic cloves
• 0.5 tsp turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp ground fennel
• 2 tsp masala/chilli powder
• 4 roma tomatoes (pureed)
• 4 thyme sprigs
• 1 handful mint leaves (chopped)
• 2 tbsp butter
• 4 boiled eggs (optional, for garnish)

Ingredient Notes

Let’s talk ingredients! A few things will really make this biryani shine:

• Gram Fish: This freshwater fish has a delicate, slightly sweet flavour that works beautifully in biryani. If you can’t find gram fish, you can substitute with other firm white fish like pomfret or basa.
• Biryani Masala: This is key. You can find pre-made blends, but I highly recommend making your own for the freshest flavour. There are tons of recipes online – experiment and find one you love!
• Rice Fragrance: For an extra touch of luxury, consider adding a teaspoon of kewra water or rose water to the rice while it’s cooking. It adds a beautiful floral aroma.
• Spice Levels: Biryani spice levels vary hugely across India! Feel free to adjust the amount of chilli powder to your liking. My grandmother always said a good biryani should have a gentle warmth, not a fiery burn.
• Regional Variations: Some families add a touch of saffron to the rice for colour and flavour. Others include fried potatoes. Don’t be afraid to make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, marinate the fish. In a bowl, combine the gram fish with ginger-garlic paste, 1 tbsp masala, 1 tsp cumin, a squeeze of lemon juice (about 0.5 juice), and a pinch of salt. Give it a good mix and let it sit in the fridge for at least an hour.
2. While the fish marinates, let’s prep the rice. Rinse 1 cup of long grain or basmati rice thoroughly until the water runs clear. Cook it with 2 cinnamon sticks, 1 bay leaf, 4 cardamom pods, 4 cloves, and a pinch of salt until it’s about halfway cooked – still firm to the bite. Drain the rice and gently mix in a few drops of food coloring (orange or yellow is traditional) and set aside.
3. Now for the crispy fried onions! Heat 0.5 cup of vegetable oil in a pan and fry 2 chopped onions until they’re golden brown and beautifully crispy. Drain them on paper towels and set aside. These are essential for that lovely texture and flavour.
4. In the same oil (leaving about 2 tbsp), quickly sear the marinated fish on both sides. You don’t need to cook it through, just get a nice colour. Remove the fish and set aside.
5. Time for the flavour base! In the remaining oil, sauté 2 chopped onions, a sprig of curry leaf, 2 green chillies (slit lengthwise), and 4 thyme sprigs until the onions are golden brown. Add 2 crushed garlic cloves and fry for another minute until fragrant.
6. Now, the spices! Stir in 0.5 tsp turmeric, 2 tsp cumin, 1 tsp coriander, 0.25 tsp fennel, and 2 tsp masala/chilli powder. Cook for about 2 minutes, stirring constantly, adding a splash of water if the spices start to stick.
7. Add 4 pureed roma tomatoes and the leftover marinade from the fish. Stir in a handful of chopped mint leaves and a pinch of salt. Simmer this tomato mixture for 10-15 minutes, until it thickens slightly.
8. Let’s start layering! In a large, heavy-bottomed pot, spread half of the tomato mixture. Arrange the seared fish on top, then spread the coloured rice over the fish. Repeat the layers – tomato mixture, fish, rice – finishing with a generous topping of fried onions and small cubes of 2 tbsp butter.
9. Pour 1 cup of warm water over the layers. Bring to a simmer, then cover the pot tightly and bake in a preheated oven at 180°C (350°F) for 45-60 minutes, or until the rice is tender and the flavours have melded together beautifully. If the biryani seems dry, add a little more water.
10. Let it rest for 10 minutes before serving.

Expert Tips

• Don’t overcook the rice! It should be slightly undercooked when you layer it, as it will finish cooking in the oven.
• A heavy-bottomed pot is crucial to prevent the biryani from sticking and burning.
• Sealing the pot tightly is essential for trapping the steam and ensuring the rice cooks evenly.

Variations

• Vegan Adaptation: Use plant-based “fish” fillets and vegan butter.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Adjust the amount of chilli powder to suit your taste. For mild, use 1 tsp; for medium, use 2 tsp; for hot, use 3 tsp or more.
• Festival Adaptations: This biryani is a showstopper for Eid or any special occasion. My aunt always adds a sprinkle of saffron for extra festivity!

Serving Suggestions

Serve the Gram Fish Biryani hot, with a side of cooling raita (yogurt dip) and, if you like, a couple of boiled eggs. A simple salad also complements the richness of the biryani.

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.

FAQs

• What type of fish is best for Biryani? Gram fish is traditional, but pomfret, basa, or any firm white fish will work well.
• Can I use pre-made Biryani Masala? Yes, you can! But homemade is always best for flavour.
• How do I prevent the rice from sticking to the bottom of the pot? Use a heavy-bottomed pot and ensure there’s enough liquid.
• Can this Biryani be made in a pressure cooker? Yes, but you’ll need to adjust the cooking time and liquid accordingly.
• What is the purpose of layering in Biryani? Layering allows the flavours to meld together beautifully and ensures that the rice cooks evenly.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!