Here’s a simple step‑by‑step method for making Leftover Rice Rohu Fish Biryani in Airfryer Tiffin Box.
Prepare the fish : Marinate Rohu fish pieces with turmeric, red chili powder, salt. Lightly pan‑fry or airfry until golden and set aside.. Make the masala base. Heat oil in a pan. Add sliced onions, sauté until golden brown. in a katori add slit green chillies, chopped coriander leaves, curry leaves, 1/2 tsp red chilli powder, 1 tsp fish curry powder 4 tbsp hung urd and 1/2 tsp garam masala.

Mix it well.. Grease the tiffin box with ghee. Add cooked rice.

After spreading the rice you should add the fried onions and prepared masala evenly on top, then sprinkle chopped coriander leaves.

Repeat the same procedure.

After layering the rice, you should place the fried Rohu fish pieces on top, then spoon over some of the prepared masala. This step ensures the fish stays moist, absorbs the flavors, and gives the biryani its authentic layered taste.

Cover it airfry at 180°C for 12–15 minute. After airfrying for about 15 minutes, you should allow a standing time so the flavors settle and the steam finishes cooking the layers. Be careful when handling the tiffin box — it will be very hot. Use a cloth or oven mitts. Slowly open the cover/foil to avoid steam burns.
This resting step is important in biryani making, even in the airfryer, because it helps the rice absorb the aroma and keeps the fish tender.

Once it is done. Transfer the layered rice and fish onto a serving plate. This way the presentation looks beautiful, the layers stay intact, and it’s easier to garnish before serving.