Fish Biryani

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This is my husband favorite dish…ah! “fish”.  I know many of you will be thinking why is she posting so many biryani. Well, when I got to know and learn a new method in any of my cooking, I will keep on cooking until I know how easy it could be.





4½ cups basmati rice

4½ cups boiling water

3 long cinnamon sticks

6 whole black peppers

6 whole cloves

6 whole green cardamoms

1 small red onion, sliced

3 teaspoons salt

3 tablespoons unsalted butter/canola oil/vegetable/corn oil/olive oil

10 strands saffron soak with ¼ cup warm whole milk, side aside


Ingredients for Fish Masala:

1½ pounds King fish/Monk fish, cleaned and cut into pieces

1½ teaspoons salt

¾ teaspoon turmeric powder

1 tablespoon hot/medium/mild chili powder

1 large tomato, stem removed and chopped

4 medium red onions, peeled and sliced

3 tablespoons store-ready Ginger-Garlic-Green Chili paste

1 tablespoon Punjabi Garam Masala powder

3 tablespoons chopped mint leaf

1½ cups chopped cilantro

1/3 cup coconut milk

1½ tablespoons Greek yogurt

¾ cup canola/vegetable/corn/olive oil

2 tablespoons unsalted butter, melted



Cilantro leaves


Halved hard boiled eggs

Lemon wedges



Heat a heavy bottom pot with canola/vegetable/corn/olive oil/ghee over medium-high heat. Add cinnamon sticks, black peppercorns, whole cloves, green cardamom and stir until fragrant but not burned. Add the sliced red onions and sauté for 5 minutes. Add washed basmati rice and stir to combine. Add salt, stir and gradually pour the boiling water and reboil; reduce the heat to medium-low heat and simmer until basmati rice is tender and steamed. Heat off.

Place the fish pieces in a mixing bowl with salt, turmeric powder and hot/medium/mild chili powder (optional) and mix well. Cover and set aside to marinate in the refrigerator for at least an hour. Heat canola/vegetable/corn/olive oil and fry the marinated fish. Drained and set aside.

Heat a large sauté pot/pan with oil over medium-low heat and add slice red onions and fry until lightly brown. Bring up heat to medium and stir in tomatoes, ginger-garlic-green chili paste, and sauté for 5 minutes. Add garam masala powder, cilantro leaves, salt, coconut milk, Greek yogurt and stir-fry for another 5 minutes. Toss in the fried fish, reduce heat to medium-low again and bring to a boil.

Layer the cooked basmati rice and fish masala in a deep heavy-bottom pot and drop melted butter and ghee; cover with a lid tightly. Heat the pot over low heat under a chapatti tawa/iron grill pan for 8-10 minutes.

Serve in a platter with any of the garnishes.


This entry was posted in Chindian Recipes, Fish and Seafood, Indian Cuisine, Rice and Noodles and tagged , , , , . Bookmark the permalink.

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