Name: Shark Fish Biryani
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4
Cuisine: Indian
Ingredients: Few strands of saffron soaked in 1 tbsp of milk; 3 cups basmati rice; 6 cups of water; 2 tbsp ghee or butter; 2 bay leaves; 1 stick of cinnamon; 7 cloves; salt as per taste; 3 large onions; 2 tbsps of ghee; 2 tbsp oil; 1 medium chopped onion; 1 tsp garam masala; 1 tsp coriander powder; 1 tbsp lemon juice; 1 tsp chili powder; 3 cups of water; salt as per taste; 2" chopped ginger; 5 cloves garlic; 8 green chilies; 2 tbsp poppy seeds; 2 tbsp water; 2 lbs baby shark Fish (steaks or fillets); 1 tsp red chili powder; 1/2 tsp turmeric powder; salt as per taste

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Last Updated on May 28, 2020 by Babita

Shark Fish Biryani is a recipe that combines shark fish curry with aromatic and flavored basmati rice layered to achieve a perfect blend of deliciousness.

Cooked Shark Fish on a Bed of Yellow and White Rice with Saffron

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The recipe for Shark Fish Biryani is actually a 3-step process. The first step is to make the Shark Fish Curry. The second step is the cook the rice and onion. Last but not least the final step includes layering both the curry and rice together to bring a perfect blend of mouthwatering biryani.

Yellow and White Rice with Saffron, Onion in a Pan

If you love seafood then you will love this recipe for Shark Fish Biryani. The combination of great seafood curry with the fragrant spices and aromatic rice is simply too good to be true.

How to Cook Shark Fish?

When cooking shark fish you have to be careful. You have to cook it just right. If you overcook it, it will turn out dry and chewy similar to chicken breast. You can fry, grill, bake or cook shark in a curry. Total cook time of 10 to 15 mins is recommended for sharks depending on the size and quantity of steak or fillets. If it is a shark steak, then make sure to cook or grill it 5 to 6 mins each side. See the video below for instructions.

Shark Fish Biryani

Yield: 4

Prep Time: 30 minutes

Cook Time: 1 hour

Additional Time: 10 minutes

Total Time: 1 hour 40 minutes

Shark Fish Biryani combines shark fish curry with
aromatic and flavored basmati rice layered to achieve a perfect blend of deliciousness.

Ingredients

For Marinating Fish

2 lbs baby shark Fish (steaks or fillets)
1 tsp red chili powder
1/2 tsp turmeric powder
salt as per taste

For Ginger/Garlic Paste

2" chopped ginger
5 cloves garlic
8 green chilies
2 tbsp poppy seeds
2 tbsp water

Other Ingredients for Fish Curry

2 tbsp oil
1 medium chopped onion
1 tsp garam masala
1 tsp coriander powder
1 tbsp lemon juice
1 tsp chili powder
3 cups of water
salt as per taste

Caramelized Onion

3 large onions
2 tbsps of ghee

For Rice

3 cups basmati rice
6 cups of water
2 tbsp ghee or butter
2 bay leaves
1 stick of cinnamon
7 cloves
salt as per taste

Optional Ingredients

Few strands of saffron soaked in 1 tbsp of milk

Instructions

Frying Fish:

In a mixing bowl, add fish, red chili powder, turmeric powder, and salt. Mix them and allow the fish to marinate for 20 mins.
In a frying pan, add oil. When the oil is hot, shallow fry the marinated fish pieces. Fry it for about a min on each side. Once done, remove the fish pieces and drain in on a paper towel.

Ginger-Garlic Paste

In a blender add ginger, garlic, green chilis, and poppy seeds. Blend them with 2 tbsps of water to a fine paste.

For Fish Curry

In a saute pan add oil and let it heat. Add onion and saute it until golden brown.
Add the ground ginger-garlic paste, coriander powder, red chili powder, and mix. Saute it for a few seconds.
Add water, garam masala, salt, lemon juice and bring it all to a boil.
Add fish pieces and allow it to cook for about 3 mins.
Add chopped coriander and mint leaves. Allow it to cook for another 3 mins and then take off the heat and set aside

Caramelized Onion

Slice onions thinly and lengthwise.
In a frying pan heat ghee or butter. Add the onions and saute them on high heat until they have caramelized. Take off heat and set aside.

Rice for Biryani

In a rice cooker add rice, water, ghee, bay leaves, cinnamon, cloves, and salt. Cooker it on rice setting for 15 to 20 mins until done.

Layering the Biryani

Grease a large pot/pan with some melted ghee. Add a layer of cooked rice. Then add the fish pieces and curry. Add some caramelized onions.
Repeat the layering process with rice, fish curry, and caramelized onions. Finish the layering with rice and onions.
Finally, drizzle in the milk with soaked saffron all over the rice layer.
Cover the pan with some foil and place a lid over the foil.
Now heat the biryani over low flame for 10 mins.
Take it off the heat and serve the biryani nice and hot.

Nutrition Information

Yield 4 Serving Size 1 cup
Amount Per Serving Calories 764Total Fat 31gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 16gCholesterol 170mgSodium 663mgCarbohydrates 59gFiber 5gSugar 11gProtein 67g

Can we substitute other kinds of fish for this recipe of fish biryani

If you don’t want to use baby shark for this recipe you can substitute it with any firm, white fish with fewer bones. Fish like pompano, red snapper, tilapia are perfect for this recipe. Just make sure you are using fish steak or fish pieces that are 3/4″ thick. Since fish is cooked three times, if you use small or thin pieces of fish, they will fall apart and break down in the biryani and you don’t want that to happen.

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