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Fish Biryani

Fish Biryani
4 Servings | 20 mins prep time | 40 mins cook time


  • 1 large Pomfret
  • 500 gm Basmati Rice
  • 250 gm Curd
  • 100 ml Coconut milk
  • 3 medium Onion
  • 5 Cloves Garlic
  • 1 Cup Coriander Leaves
  • A Few Mint Leaves
  • Green chillies – as per taste
  • 1 medium Lemon juice
  • 1 large Tomato
  • 2 medium Potatoes (optional)
  • 0.5 teaspoon Cumin seeds
  • 1 teaspoon Cumin/Jeera Powder
  • 1 tablespoon Coriander Powder
  • 1 teaspoon Chilli Powder
  • Whole garam masalas – as per taste
  • Saffron – a few strands
  • Salt to taste
  • Ghee / oil – as per requirement

Cooking Steps for Fish Biryani:

Step 1 :

Cut the fish into thick slices. Apply lemon juice and salt. Keep aside.

Step 2 :

Make a paste of coriander, chilies, garlic, mint and cumin seeds.

Step 3 :

In a bowl, mix curd, green paste, crushed fried onions, cut tomatoes, salt and all the above masalas.

Step 4 :

Marinate the fish in it for 2 - 3 hours.

Step 5 :

Soak the rice for ½ hour.

Step 6 :

In a wide bottomed vessel, add 4 - 5 serving spoons of oil. Toss in the whole garam masalas.

Step 7 :

Add in the rice and salt. Sauté for a few minutes and par-cook the rice in coconut milk.

Step 8 :

Gently remove half the quantity of the semi cooked rice.

Step 9 :

Layer the marinated fish over the rice in the vessel and sprinkle a little water if needed.

Step 10 :

Heat the piece of coal over the gas flame until it turns red. Place it in a small bowl over the marination.

Step 11 :

Now pour 1 tbsp. ghee over the coal, it will let out smoke. Cover the vessel with a lid and leave for a few minutes.

Step 12 :

Remove the bowl and layer the remaining rice over it completely covering the marinated fish.

Step 13 :

Now cover the vessel with a lid and seal the edges with foil.

Step 14 :

Heat a tawa and place the vessel on top and cook on a very low flame for ½ an hour or until done.


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