Fish Biryani
Delicate, aromatic, quietly magnificent
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What type of fish is used?
We typically use firm white fish like Kingfish(Surmai) or Tilapia, which holds up well to the layering process.
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 flavor 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.
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 no pre-made pastes are used. The dish is cooked to order by a chef from Uttarakhand 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.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Rice & Biryani menu · best biryani in Bangkok · halal sourcing for our biryani · order biryani for delivery.