Skip to main content

Fish Biryani

Biryani is a rice based dish made with basmati rice, spices and meat, fish, egg or vegetables. It originated in Iran and has spread all over the places. Even though its mostly popular in South Asia but I guess it is prepared, served and enjoyed all over the world.

There are a lot of varieties of biryani prepared all over the world and one style that we all know is hydrabadi dum biryani. In Bangalore in Kormangala there is a restaurant only for biryani and every time we went there it would be crowed with people lined up till the road :)
It was there when I for the first time tasted with fish biryani.

Since then I have been trying to prepare this yummy recipe. Finally did it last week, here is the recipe.

  1. Fish : 2 lbs (try using fish that is firmer like : tilapia)
  2. Basmati Rice: 1 cup
  3. Curd: 1 cup
  4. Chilli Powder: 1 tbsp
  5. Turmeric Powder: 1 tbsp
  6. Biryani Masala: 3 tbsp
  7. ginger garlic paste: 1 tbsp
  8. mint leaves : 1 cup chopped
  9. coriander leaves: 1 cup chopped
  10. fried onion : 1 cup
  11. Green Chilli: 2- 3 slit in the middle
  12. lime juice: 2 tbsp
  13. salt: as per taste
  14. food color : 1 tbsp
  15. water: as required.
  16. Whole Garam Masala


To marinate the fish mix it with chilli powder, turmeric powder, salt, half the biryani masal, lime juice and let the spices soak for 30 mins.

Soak the rice in water for 30 mins.

In a pot cook the fish and keep it aside.

In the same pot add curd, biryani masala, 3/4 of the mint leaves, 3/4 coriander leaves, ginger garlic paste, green chilli, salt, half of the fried onions, mix well and cook for few minutes.

Remove half of the mixed spices and add it to the cooked fish.

Now boil the rice with whole garam masala till cooked 70%.

In the mean while continue cooking rest of the spice mix on a slow flame with some water and bring it to a vigorous boil.

Add the rice to the boiling masala mix and level it out. Add color, rest of the fried onion, mint leaves, coriander leaves and then spread the cooked fish on top of everything in a single layer.

Cover and cook for 20 minutes on slow flame.

And finally the biryani is ready, serve it with raita.

It turned out to be quite yummy. So go ahead and try this out and let me know.

Till then Happy Blogging


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…