If you’re a seafood lover and a fan of biryani, this recipe is for you!
Emperor fish, known for its rich, firm, and flavorful flesh, makes the perfect centerpiece for a biryani. This dish combines the aromatic spices of biryani with the delicate yet robust taste of emperor fish. Whether you’re hosting a special dinner or simply treating yourself, Emperor Fish Biryani is sure to impress.
This biryani holds a special place in my heart—it’s my mom’s recipe. Growing up, I’d watch her masterfully prepare this dish, and it became a family favorite. Recently, I had the joy of cooking it with her, learning her secret tips and techniques that make this biryani so flavorful. Cooking with her brought back fond memories and added an extra layer of love to every bite.
It’s a dish that not only satisfies your taste buds but also makes any meal feel like a grand celebration. Try this recipe and bring the royal taste of the coast to your table!
- Emperor fish pieces- 12 pieces
- Chili powder- 2 tsp
- Turmeric powder- ⅛ tsp
- Ground black pepper- ½ tsp
- Garam masala- 1 tsp
- Salt- 1½ tsp
- Oil, used for frying fish- 3 tbsp
- Onions, sliced thin- 3
- Ginger-garlic paste- 1 tbsp
- Green chilies, chopped- 3
- Curry leaves- 1 sprig
- Tomatoes, chopped- 2
- Chili powder- 2 tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 2 tsp
- Garam masala- 1 tsp
- Fennel powder- 1 tsp
- Salt- 1 tsp
- Fried Fish, chopped- 1 fish
- Lemon juice- ½ tbsp
- Cilantro, chopped- 3 tbsp
- Mint leaves, chopped- 10 leaves
- Whole cardamom- 3
- Whole cloves- 2
- Whole cinnamon- 2 inch slice
- Dried bay leaves- 2
- Water- 4 cups
- Salt- 1½ tsp
- White Basmati rice- 2 cups
- Ghee- 1 tbsp
- Saffron- 10 strands soaked in 1 tbsp water
- Cilantro, chopped- 3 tbsp
- Mint leaves, chopped- 2 tbsp
- I've used Emperor fish for making this biryani. You could use king fish as well.
- To the fish, add chili powder, turmeric powder, ground black pepper, garam masala & salt, combine well. Let marinate for 30 minutes.
- Fry the marinated fish in coconut oil, while frying also add a few curry leaves.
- Transfer the fried fish to a kitchen paper towel & keep aside.
- Place a wide saucepan over medium heat, add the oil that's left after frying fish.
- Add onions, season with salt, combine well.
- Add ginger-garlic paste, green chilies & curry leaves.
- Saute till onions turn light golden in color.
- Add chopped tomatoes, cook till tomatoes have mashed up.
- Add the spices, combine well & cook for a few minutes.
- Take one fried fish, roughly mash the fish & add to the masala, combine well.
- Add lemon juice, combine well.
- Garnish with chopped cilantro & mint leaves.
- Place the fried fish over the masala & cook covered for a few minutes.
- Take the pan off the heat & keep it covered.
- Rinse the basmati rice in water.
- Place a wide saucepan over medium heat.
- Add water along with whole aromatic spices & salt.
- For 2 cups rice, 4 cups water is required.
- Let the water come to a boil.
- Add the rinsed basmati rice & cook covered for 12 to 15 minutes till the rice turns fluffy & soft.
- Take the fish from the masala.
- Over the masala, spread the cooked rice.
- Drizzle ghee over the rice.
- Add the saffron water.
- Place the fried fish over the rice.
- Garnish with chopped cilantro & mint leaves.
- Close with a lid.
- Dum cook over low heat for 10 minutes.
- After 10 minutes, take the pan off the heat & keep it aside for a few minutes.
- While serving, gently combine the rice.
- Serve the rice on a plate, top with fried fish.
- Enjoy with pappad, raita & pickle.
