Fish biryani


Delicious fish biryani, loaded with flavoursome spices is the perfect delicacy to serve at a lunch party. The flavour and aroma of the briyani will be enhanced if fresh fish is used instead of frozen ones. The dish goes well with cucumber raita or refreshing mint chutney.


1 kg seer fish
250 gms onion (thinly sliced)
200 gms vegetable oil
50 gms ghee
4 tsp cashews
4 tsp raisins
For the masala
½ kg onion 
2 cloves garlic (crushed)
10 dried chillies (crushed)
2 tbsp yogurt
A piece of ginger (crushed)
2 tomatoes (diced)
10 gms coriander leaves
2 bunches mint leaves
2 tsp biryani masala
1 tsp fennel powder
2 tsp coriander powder
1 tsp turmeric powder
For the marinade:
2 tsp chilli powder
½ tsp turmeric powder
Salt to taste
¼ cup coconut oil
1 kg biryani rice
10 cardamom pods
6 cloves
1 cardamom stick
Salt to taste


Clean the fish pieces

Heat vegetable oil and ghee in a pan

Add the thinly sliced onions and fry to crisp

Keep it aside

Fry the cashews and raisins in the same pan and keep it aside

Into the same pan, add onions, garlic, dried chillies, yogurt, ginger, tomato, coriander and mint leaves

Sauté well

Add the biryani masala, fennel powder, coriander powder, turmeric powder

Roast well until the masala turns aromatic

Marinate the fish pieces with chilli powder, turmeric powder and salt as required

Keep it aside for some time

Fry the fish in the coconut oil

In a biryani vessel (chembu), spread the previously prepared biryani masala

Place the fried fish over the masala

Add the rest of the masala on top of it

To cook the rice, boil 1 ½ cups of water for a cup of rice

Add the cardamom pods, cloves, cinnamon stick and slat into the boiling water

Add the cleaned rice into it and cook

Drain the cooked rice

After 10 minutes, add half of the rice over the masala mixture in the biryani vessel

Spread the fried onions, cashews and raisins over it

Add the rest of the rice and top it off with some chopped coriander leaves

Sprinkle some coconut oil in which the fish was fried over it

Close the lid tightly and cook for 20 minutes in low flame

After half an hour, transfer the rice to a serving dish and place the fish pieces along with the masala on top of it

Tastes best when served hot.

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