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Fish Biryani recipe is a very simple biryani recipe that gets ready in a jiffy. It is pretty much easy to make unlike other biryani recipes.
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Ingredients

  • 500 gms fish slices
  • 500 gms basmati rice

For frying fish

  • 2 tbsp oil
  • 1 tsp ginger garlic paste
  • 1/2 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • salt to taste

For making the paste

  • 1 tsp cumin seeds
  • 3 cloves
  • 1 inch stick cinnamon
  • 4 cardamom
  • 1 tsp shahi jeera
  • 4 whole dry red chilli
  • 10-12 garlic cloves
  • 1 small ginger
  • 1 tsp coriander powder
  • salt to taste

For the Biryani Gravy

  • 1 tsp red chilli powder
  • 1 cup oil
  • 4 onion finely sliced
  • 2-3 green chilli cut into half

For the Rice

  • 2 tsp oil
  • whole spices shahi jeera cinnamon, cardamom, bay leaf, cloves etc
  • salt to taste

For the Biryani

  • food coloring or saffron soaked milk
  • handful of coriander and mint leaves chopped
  • 2 tbsp ghee

Instructions

Frying Fish

  • Mix the fish with salt, turmeric powder, garam masala powder, red chilli powder and ginger garlic paste. Marinate this for at least an hour in the refrigerator. 
  • Heat oil in a pan and fry the fish on both sides till golden brown. Remove from oil and set aside.

Prepare the Biryani Paste

  • Make a paste with the cumin seeds, cloves, cinnamon, shahi jeera, dry red chilli, garlic, ginger, coriander powder and salt. Set this paste aside.

Preparing Biryani Gravy

  • Heat oil and fry the onions till golden brown. Remove with slotted spoon and spread on kitchen towel.
  • In the same pan, add the green chili and the spice paste. Fry till all the raw smell has vanished from it.
  • Add the red chilli powder, yogurt, half of the fried onions and cook till oil starts floating on top.

Preparing Rice

  • Take a large vessel and add sufficient water. Add the whole spices, salt and oil. 
  • Bring the water to boil and add the soaked basmati rice. Parboil till half done. The rice should be still grainy yet cooked. Remove the water by straining over a colander.

Preparing Biryani

  • Place half the parboiled rice at the bottom of a heavy bottomed pan.
  • Spread the prepared gravy over the rice.
  • Spread rest of the rice over the gravy.
  • Top with rest of the fried onions, food coloring, fried fish, coriander and mint leaves. 
  • Cover with foil and place a lid. Cook on low heat for 30 minutes. Switch off the heat, wait for 10 more minutes before opening the lid. Mix gently and serve hot with raita.