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Hyderabadi Fish Dum Biryani recipe



Hyderabadi Fish Dum Biryani is a delightful variation of the traditional biryani, where fragrant rice is layered with succulent fish pieces. Here's a simple recipe to make Hyderabadi fish dum biryani:


For Marination:

  • 500g fish fillets (such as tilapia, cod, or any firm white fish)
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • Salt to taste

For Rice:

  • 2 cups basmati rice, washed and soaked for 30 minutes
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1-inch cinnamon stick
  • Salt to taste

For Biryani:

  • 2 onions, thinly sliced
  • 2 tomatoes, chopped
  • 2-3 green chilies, slit
  • 1/2 cup chopped fresh coriander leaves (cilantro)
  • 1/2 cup chopped fresh mint leaves
  • 3 tablespoons ghee or oil
  • 1 teaspoon cumin seeds
  • A pinch of saffron strands (optional)
  • 2 tablespoons warm milk (if using saffron)
  • Fried onions for garnish (optional)


  1. Marinate the fish: In a bowl, mix together yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, coriander powder, and salt. Add fish fillets to this marinade, coat well, and let it marinate for about 30 minutes.
  2. Prepare the rice: In a large pot, bring water to a boil. Add soaked and drained rice along with whole spices (cardamom, cloves, cinnamon) and salt. Cook until the rice is 70-80% done. Drain the rice and set aside.
  3. Heat ghee or oil in a large heavy-bottomed pan or pot. Add sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnish.
  4. Add cumin seeds to the remaining onions in the pot. Once they crackle, add chopped tomatoes and green chilies. Cook until the tomatoes are soft and oil starts to separate.
  5. Arrange the fish: Place the marinated fish pieces in the pot along with chopped coriander and mint leaves. Cook on medium heat until the fish is almost cooked through and the gravy is thickened. Remove from heat.
  6. Assemble the biryani: In a heavy-bottomed pot, spread a layer of cooked rice evenly. Top it with a layer of cooked fish masala. Repeat the layers until all the rice and fish are used up, ending with a layer of rice on top. Sprinkle the reserved fried onions on top.
  7. If using saffron, dissolve it in warm milk and drizzle it over the rice layers.
  8. Cover the pot tightly with a lid or aluminum foil and place it on a very low flame. Let it cook for 10-15 minutes until the rice is fully cooked and aromatic, and the fish is tender.
  9. Once done, gently fluff up the biryani with a fork, mixing the layers lightly. Serve hot with raita (yogurt dip) or salad.

Enjoy your delicious fish biryani! Adjust spices according to your taste preferences.

Here is a video for your inspiration:

Hyderabadi FISH DUM BIRYANI|ఫిష్ బిరియాని|ఈ టిప్స్ ఫాలో అయితే వంటరాని వారు కూడా ఈసీ గా చేస్తారు


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