Fish Biryani
Fish Biryani (ข้าวหมกปลาอินเดีย)
Firm fish layered with par-boiled aged basmati, fried onion and saffron milk. Lighter and milder than the meat biryanis.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
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About Fish Biryani
Fish biryani is another product of India's coastline, lighter than its meat relatives and built around firm fish that can survive being layered into rice. Coastal cooks from Bengal down to the Malabar coast developed their own versions, generally milder in spice than a Hyderabadi mutton biryani and often scented with curry leaf, which sits more naturally with seafood than the heavier spicing used for goat.
BHARAT keeps to that lighter coastal character. Firm white fish, typically a fish such as kingfish (surmai) or tilapia that holds together well, is rubbed with spice ground fresh that morning and pan-seared just enough to firm the flesh. The fillets are then layered with par-boiled aged basmati, fried onion, mint and saffron-milk, the pot is sealed, and it is dum-cooked for about thirty minutes so the fish finishes gently in the residual steam rather than being boiled hard. Curry leaf goes into the masala for that coastal note, and that masala is ground fresh rather than spooned from a jar. The dish is cooked to order in a kitchen run by head chef Santosh Shah, who is from Uttarakhand and trained in India.
The spicing is gentler than the mutton biryani, letting the fish come through against the perfume of saffron and fried onion. A marinade of ginger, garlic and turmeric keeps the flavour fresh and balanced rather than strongly fishy, and the seared fillets hold their shape through the layering. Boneless fillets are used, though as with any seafood it is sensible to eat with a little care.
It is served with cooling raita to round out the plate. The lighter spicing makes it a good choice for diners who want a biryani that does not sit heavily.
The kitchen cooks to order from 9 AM to 11:30 PM every day, with last orders half an hour before close; Phetchaburi MRT is about five minutes away on foot.
If biryani is what brought you here, our biryani page walks through how each pot is layered and sealed, and the halal sourcing page says exactly where the chicken and the goat come from. It sits in our Rice & Biryani menu, and regulars often order it alongside Butter Chicken.
รายละเอียด Fish Biryani (ข้าวหมกปลาอินเดีย)
ข้าวบาสมาตีเมล็ดยาวคัดสรรหุงรวมกับปลาสดหมักเครื่องเทศ หญ้าฝรั่นแท้ และหัวหอมทอดกรอบ ตำรับดั้งเดิมชายฝั่ง ข้าวร่วนหอมกรุ่นปลานุ่มซึมซับรสเข้มข้น
Frequently Asked Questions
What type of fish is used?
We use firm white fish — kingfish (surmai) or tilapia — which keeps its shape through the layering.
Are there bones in the fish?
We strive to use boneless fillets, though we always recommend eating seafood with slight caution.
Will the fish be overcooked?
The fish is pre-cooked just enough to hold its shape and finishes cooking gently in the residual steam of the rice.
Does it taste extremely fishy?
The marinade of ginger, garlic, and turmeric ensures the flavour is fresh and well-balanced by the spices.
Can I get a larger portion of fish?
Extra portions of the fish masala can sometimes be ordered as a side, depending on availability.
