Top 1 Gluten-Free & Low-Calorie Fish Biryani Recipe for a Healthy Diet

Gluten-free & low-calorie fish biryani is a perfect choice for those looking for a healthy yet delicious twist on a traditional favorite. This recipe is specially designed for diet-conscious people who don’t want to compromise on taste.

For the Fish Marinade

• 400g firm white fish fillets (cod, tilapia, or haddock), cut into 2-inch pieces
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste for milder or spicier levels)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tbsp ginger-garlic paste
• Pinch of salt

For the Rice

• 1.5 cups gluten-free certified basmati rice (check brands for additives to ensure safety)
• 4 cups water
• 2 bay leaves
• 4 green cardamom pods
• 1 cinnamon stick
• 4 cloves
• 1 tsp salt

For the gluten-free & low-calorie fish Biryani

• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 medium tomato, finely chopped
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 green bell pepper, diced
• 1 cup cauliflower florets
• 1/2 cup chopped green beans
• 1/2 cup diced carrots
• 2 green chilies, slit (optional, skip for milder flavor)
• 1/4 cup low-fat plain Greek yogurt
• 1/4 cup warm water
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh mint
• Saffron threads, soaked in 2 tbsp warm water
• Lemon wedges, for serving

For Cucumber Raita

• 1 cup low-fat yogurt
• 1/2 cucumber, grated
• Pinch of cumin powder
• Pinch of salt

Instructions

This gluten-free & low-calorie fish biryani is perfect for health-conscious food lovers.

Step 1: Marinate the Fish

1. In a mixing bowl, combine lemon juice, turmeric, red chili powder, cumin, coriander, ginger-garlic paste, and salt.
2. Gently coat the fish pieces with the marinade, cover, and refrigerate for 20 minutes to let the flavors meld. Opt for firm fish like cod to ensure it holds its shape during cooking; avoid oily fish like mackerel.

Step 2: Prepare the Rice

1. Rinse basmati rice in cold water to remove excess starch, ensuring fluffy grains.
2. In a medium saucepan, bring 4 cups of water to a boil. Add bay leaves, cardamom, cinnamon, cloves, and salt.
3. Cook the rice for 6-7 minutes until 70% cooked (parboiled). Drain, set aside, and optionally remove whole spices for a smoother bite.

Step 3: Cook the Biryani Base

1. Heat 1 tbsp olive oil in a large, non-stick skillet over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
2. Sauté sliced onion for 5-6 minutes until golden brown. Remove half for garnishing.
3. Stir in ginger-garlic paste, cook for 1 minute, then add tomato, turmeric, red chili powder, coriander powder, and garam masala. Cook for 3-4 minutes until the tomatoes soften into a thick masala paste.
4. Gently fold in the marinated fish, cook for 3-4 minutes without breaking the pieces. Stir in Greek yogurt and warm water for a light, creamy sauce without the richness of cream.

Step 4: Layer and Steam

1. Layer half the parboiled rice over gluten-free & low-calorie fish Biryani, fish, and sprinkle with 1 tbsp coriander, 1 tbsp mint, and some reserved fried onions.
2. Add the remaining rice, drizzle with saffron water for a golden hue and aromatic flavor, then top with the rest of the coriander, mint, and fried onions.
3. Cover with a tight-fitting lid (seal with aluminum foil if needed). Cook on low heat for 10-12 minutes using the dum steaming method to fully cook the rice and meld flavors.
4. Once the fish is cooked, mix it gently into the rice to complete your gluten-free & low-calorie fish biryani.

Step 5: Prepare Cucumber Raita

1. Mix grated cucumber, low-fat yogurt, cumin powder, and salt in a bowl.
2. Refrigerate until ready to serve for a cooling, tangy contrast.

Step 6: Serve

1. Fluff the biryani with a fork to mix the layers gently, ensuring every bite bursts with flavor.
2. Serve hot with lemon wedges and cucumber raita for a wholesome, satisfying meal.

3 Best Tips for Success

• Make Ahead: Marinate the fish earlier and store it in the fridge for up to 4 hours to save time.
• Gluten-Free Safety: Always check for certified gluten-free rice and spices to avoid wheat-based blends, ensuring they are safe for sensitivities.
• Flavor Boost: Add a pinch of saffron or extra mint for elevated aromas and freshness.

This gluten-free, low-calorie fish biryani is a fantastic option for a healthy diet, providing minimal calories with maximum flavor. To make your gluten-free & low-calorie fish biryani more flavorful, use basmati rice and fresh herbs.

The onion turns into golden brown for the gluten-free fish biryani

Golden brown onion with ginger garlic paste in olive oil

Make fish biryani curry with some spices

Boneless fish fillets coated in turmeric, red chili powder, garlic paste, and low-fat yogurt for biryani marinade.”

Soaked basmati rice cooking with cloves, cardamom, bay leaf, and cinnamon for fragrant biryani base.
Layer of cooked fish and semi-boiled rice in a pot with mint, coriander, saffron milk, and lemon juice on top.

Steamed gluten-free fish biryani in a pot, perfectly cooked rice with golden fish and fresh herbs visible.

We hope you enjoy this gluten-free & low-calorie fish biryani.