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India has many biryanis, and for seafood lovers, the fish biryani is a whole new spin on the classic. From the coast to the heart of the south, every part of the country brings its twist to this dish, with regional spices and the freshest fish. Fish biryanis are known for their layers of fragrant basmati rice, tender fish marinated in spices, and aromatic herbs that create a symphony of flavours in every bite. It is a dish with the boldness of Indian spices and the freshness of the sea.
Take the Bangda Fish Biryani from Maharashtra with the warmth of coconut and coastal spices, or the Meen Biryani from Kerala where curry leaves and coconut oil add depth. Each one is a tribute to the taste, ingredients, and cooking style of the region, a culinary journey across India on every plate.
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As you explore the regional fish biryanis you will see how these are not just meals but expressions of the local culture, seasoned with the history and heritage of the community that created them.
Types Of Fish Biryani In India
Mangalorean Fish Biryani (Karnataka)
From the coastal city of Mangalore, this biryani is made with the fresh catch of the Arabian Sea. Traditionally made with seer fish or pomfret, Mangalorean Fish Biryani is full of bold flavours from fennel, cloves, and cinnamon.
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The marination is a mix of yoghurt, green chilli paste, and Mangalorean masala, and coconut milk is added to balance the heat. After this, the rice is layered and cooked with fried onions, tomatoes, and fresh herbs.
Meen Biryani (Kerala)
Kerala’s Meen Biryani, also known as Kerala Fish Biryani is a must-try for South Indian spice lovers. Made with kingfish or any firm white fish, this biryani is special because of the use of coconut oil and curry leaves, which gives it a unique aroma.
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The fish is marinated with turmeric, chilli and a blend of Kerala spices; it is then cooked separately before layering it with the rice. Once cooked, it is garnished with fried onions, mint, and fresh coriander.
Bangda Biryani (Maharashtra)
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Made with Bangda, or Indian mackerel a staple in coastal Maharashtra. The fish is marinated with ginger, garlic, green chilli and coconut, the staple ingredients in Maharashtrian cuisine. Bangda Biryani is known for its spicy kick, which comes from green chillies and a variety of spices like cardamom and peppercorns. It is layered with fragrant basmati rice and cooked in dum style. This biryani is a delight for those who love the bold and vibrant flavours of coastal India.
Machha Besara Biryani (Odisha)
In Odisha, Machha Besara is a fish curry made in mustard paste, which gives the biryani a twist that makes it Machha Besara Biryani. Freshwater fish like rohu or catla are marinated in a special mix of mustard paste, garlic and chilli. The rice soaks up the strong, earthy flavour of mustard and becomes pungent and rich. This is a local favorite, especially along the coast, and is served with a side of tomato chutney or a cooling yoghurt dip.
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Goan Fish Biryani (Goa)
Goan Fish Biryani is inspired by Goa’s Portuguese legacy and is a twist on the traditional biryani. This dish uses local fish like kingfish or pomfret, which is marinated in a spice mix of Goan red chillies and vinegar, giving the dish a tanginess; people sometimes add coconut milk to make it rich and creamy. The rice and fish are layered with fried onions and tomatoes and slow-cooked till the flavours blend well. The taste of this biryani is slightly tangy, and mildly spicy, giving it that Goan touch.
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Chettinad Fish Biryani (Tamil Nadu)
Chettinad Fish Biryani from Tamil Nadu’s Chettinad region is known for its fiery heat and bold flavours. Fishes like seer or tilapia are marinated in Chettinad masala, which includes black pepper, fennel, cloves, and a dash of tamarind. The fish is first seared to lock in the flavours then layered with basmati rice and a fragrant gravy of tomatoes, onions, and spices. This biryani is popular for its rich texture and strong flavour and is for those who love intense spices and the warmth of Tamil Nadu’s coastal cuisine.
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Hyderabadi Fish Biryani (Telangana)
While Hyderabad is famous for its lamb and chicken biryanis, the Hyderabadi Fish Biryani is a variation of the traditional recipe. Made with boneless pieces of fish, which are then marinated in a yoghurt and spice mix that includes cardamom, cinnamon, and bay leaves. The fish is cooked separately to retain texture, then layered with fragrant basmati rice, fried onions, and saffron milk. This biryani is less spicy compared to others and has a more refined and subtle flavour profile that balances the delicacy of the fish with the richness of the rice and spices.
India’s fish biryanis are more than a dish, they are a representation of the country’s coastal diversity and flavours. Each one, from the spicy Chettinad Fish Biryani to the delicate Hyderabadi style, shows how local ingredients and methods bring out the best in seafood. These are regional traditions in a plate, inviting you to taste the unique flavours, textures, and aromas of Indian coastal cuisine.
