Fish Dum Biryani Recipe – A Royal Treat from the Sea

If you are a seafood lover and a biryani enthusiast, then Fish Dum Biryani is the perfect fusion for your plate. Aromatic basmati rice, layered with spicy fish masala, slow-cooked on dum—this dish is a feast for both eyes and taste buds. Let’s learn how to make this restaurant-style Fish Dum Biryani at home.

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Ingredients

For the Fish Marinade

• Fish fillets – 500 g (seer fish, king fish, or pomfret works best)

• Turmeric powder – ¼ tsp

• Red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Ginger-garlic paste – 1 tsp

• Lemon juice – 1 tbsp

• Salt – to taste

• Oil – for shallow frying

For Rice

• Basmati rice – 2 cups

• Water – 6 cups

• Bay leaf – 1

• Cloves – 3

• Green cardamoms – 3

• Cinnamon – 1-inch stick

• Salt – to taste

For Masala

• Onion – 3 large, thinly sliced

• Tomato – 2 medium, chopped

• Green chillies – 2 slit

• Ginger-garlic paste – 1 tbsp

• Yogurt – ½ cup

• Red chilli powder – 1 tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Fresh coriander leaves – ¼ cup, chopped

• Fresh mint leaves – ¼ cup, chopped

• Ghee – 2 tbsp

• Oil – 2 tbsp

For Dum (Layering)

• Saffron – a few strands (soaked in 2 tbsp warm milk)

• Fried onions – ½ cup

• Ghee – 2 tbsp

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Preparation Steps

Step 1: Marinate & Fry the Fish

1. Marinate fish pieces with turmeric, red chilli powder, coriander powder, garam masala, ginger-garlic paste, lemon juice, and salt.

2. Rest for 30 minutes.

3. Heat oil and shallow fry the fish until golden and half cooked. Keep aside.

Step 2: Cook the Rice

1. Wash and soak basmati rice for 20 minutes.

2. In boiling water, add whole spices (bay leaf, cloves, cardamom, cinnamon) and salt.

3. Cook rice till 70% done, then drain water and set aside.

Step 3: Prepare the Masala

1. Heat ghee + oil in a pan.

2. Add sliced onions and fry till golden brown. Remove half for garnishing.

3. To the remaining onions, add green chillies and ginger-garlic paste; sauté till raw smell disappears.

4. Add tomatoes and cook till soft.

5. Mix in yoghurt, red chilli powder, coriander powder, and garam masala.

6. Add fried fish gently and toss in the masala. Switch off flame.

Step 4: Layering the Biryani (Dum Cooking)

1. In a heavy-bottomed pot, spread ghee.

2. Layer half of the cooked rice.

3. Add the fish masala with mint, coriander, and fried onions.

4. Top with remaining rice.

5. Sprinkle saffron milk, fried onions, and ghee.

6. Seal with a tight lid (or dough) and cook on very low flame for 20–25 minutes.

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Serving Suggestion

Serve hot Fish Dum Biryani with onion raita, papad, and lemon wedges.

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Tips for Perfect Fish Dum Biryani

• Always use firm fish like seer fish, king fish, or pomfret that won’t break during dum cooking.

• Do not overcook fish while frying—it will finish cooking in the dum.

• Use long-grain basmati rice for the best aroma and texture.

• Adding saffron milk gives royal flavor and color.

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✨ This Fish Dum Biryani is a show-stopper for Sunday feasts, parties, or any special family gathering. Try it once, and it will surely become a favorite at your dining table!