Hyderabadi Fish Tahari
Tahari is a simpler one-pot rice preparation than biryani, and this fish version is a contemporary Hyderabadi-inspired interpretation. The Hyderabadi Biryani potli infuses the rice cooking liquid while the fish is separately browned and folded in toward the end so it does not disintegrate.
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Extra Time
Marination Time: 20 minutes
✨ Zaika Potli Secret Technique
Add 1 Hyderabadi Biryani potli with the rice cooking water. Leave it in throughout the covered cooking and resting period, then remove before fluffing.
Ingredients
For the Fish
- Firm boneless fish — 500 g, cut into large pieces
- Turmeric — ¼ tsp
- Kashmiri chilli powder — ½ tsp
- Ginger-garlic paste — 1 tsp
- Lemon juice — 1 tbsp
- Salt — ½ tsp
- Oil — 1 tbsp, for searing
For the Rice
- Basmati rice — 1½ cups / 300 g
- Ghee — 1½ tbsp
- Onion — 1 large, thinly sliced
- Tomato — 1 medium, chopped
- Ginger-garlic paste — 2 tsp
- Green chilli — 1, slit
- Coriander powder — 1 tsp
- Kashmiri chilli powder — ¼ tsp
- Thick curd — ¼ cup / 60 g
- Water — 2½ cups
- Salt — approximately 1 tsp
Zaika Potli
- Hyderabadi Biryani — 1 potli
For Finishing
- Mint — ¼ cup
- Coriander — ¼ cup
- Lemon wedges — to serve
Cooking Instructions
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1Wash and soak the rice for 20 minutes. Drain.
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2Mix the fish with turmeric, chilli powder, ginger-garlic paste, lemon juice and salt. Marinate for 20 minutes.
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3Heat 1 tbsp oil in a wide pan.
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4Sear the fish for approximately 1–2 minutes per side, just until lightly coloured. It does not need to cook through. Remove carefully.
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5Heat ghee in a heavy saucepan.
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6Add onion and cook until golden.
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7Add ginger-garlic paste and green chilli.
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8Add tomato, coriander powder and chilli powder. Cook until the tomato softens.
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9Lower the heat and stir in curd.
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10Cook for 2–3 minutes until the mixture looks cohesive.
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11Add drained rice, water, salt and the Hyderabadi Biryani potli.
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12Bring to a boil.
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13Cover and cook over low heat for approximately 7 minutes.
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14Open quickly and arrange the partially cooked fish pieces over the rice.
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15Cover again and cook on very low heat for another 5–7 minutes, until the rice is tender and the fish is fully cooked.
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16Turn off the heat and rest covered for 10 minutes.
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17Remove the potli.
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18Gently fold through the fish, mint and coriander without breaking the pieces.
💡 Chef's Pro Tip
Choose a firm fish such as rawas, surmai or another sturdy local variety. Very delicate fish can break apart when the rice is folded.
🍽️ Perfect Serving Pairings
My Take On Hyderabadi Fish Tahari
Tahari is a simpler one-pot rice preparation than biryani, and this fish version is a contemporary Hyderabadi-inspired interpretation. The Hyderabadi Biryani potli infuses the rice cooking liquid while the fish is separately browned and folded in toward the end so it does not disintegrate.
The Secret: Choose a firm fish such as rawas, surmai or another sturdy local variety. Very delicate fish can break apart when the rice is folded.