Fish Biriyani

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Fish biriyani is one delicious dish that will tingle your senses..Thats an assurance from me.I had fish biriyani for the first time in a hotel that was renouned for specialising in Biriyani Dishes and Tandoori chicken in Thiruvananthapuram,Kerala.I was first a little reluctant to order this..because during those college days..I was a person reluctant to changes..specially when it came to selecting food.I would rather stick on to the regular Malabar Chicken Biriyani which I always relished,on my restaurant visits.But that day it was the treat of one of my friends on her birthday.So..she suggested Fish Biriyani..I very very reluctantly agreed..Cant disappoint the Birthday Baby..Can I?! 🙂 After a few minutes,the waiter brought us the “Fish Biriyani” …I tasted it…infact I was awfully surprised at its delicious,mouthwatering taste…the beautiful aroma of spices that filed the ac cooled atmosphere…I was sooo delighted…You know the delight when we get a perfectly delicious dish in a restaurant…After that day,I went many times to that restaurant ,just to have that Fish Biriyani…My favourite!

Now after a long time,today I decided to rekindle those  mouth watering restaurant memories,by preparing it at home..And it turned out to be really awesome..Thats the perfect word “Awesome”..the perfect blend of spices,along with the tanginess of the lime..It will leave you craving for more and more!Try it out guys!!


To fry the fish:

  • King fish – 1/2 kg
  • Chillipowder – 2 1/2 tbsp.
  • Turmeric powder – 1/4 tsp.
  • Crushed black pepper – 3 tsp.
  • Powdered Fenugreek – 1/8 tsp.
  • Lime juice – 2tbsp.
  • Salt.

Oil (To fry fish)

For Biriyani Masala:

  • Oil – 4tbsp
  • Ginger paste – 2tbsp.
  • Crushed Garlic – 2tbsp.
  • Onion – 4 (sliced)
  • Tomato – 1 big (Chopped)
  • Coriander leaves – a hand full
  • Mint leaves – a hand full.
  • Green chilli – 2
  • Lime juice – 1/8 cup.
  • Chilli powder – 1/2 tbsp
  • Coriander powder – 1 tbsp
  • Salt
  • Garam masala – 1tbsp.

For cooking rice:

  • Basmati rice – 3 cups
  • Ghee – 2tbsp
  • Water – 5 cups.
  • Coconut milk – 1 cup
  • salt
  • Dry spices:
  • Cinnamon – 4 1 inch pieces
  • Cardamom – 5-6
  • Cloves – 4-5
  • Bay leaves – 2

For Garnish:

  • Caramalised onions – 1/2 cup
  • Cashewnuts – 4tbsp
  • Raisins – 4 tbsp
  • Finely chopped coriander leaves
  • A pinch of saffron dissolved in 2 tbsp of milk(optional)
  • Ghee – 1 tbsp


  1. Marinate the pieces of fish with the ingredients under “To fry fish”,except oil and keep for half an hour so that the fish pieces absorb the masala well.
  2. After half an hour,heat oil in a pan and fry the fish till browned on both sides and keep aside.
  3. In a pressure cooker,heat ghee,add the ingredients under dry spices and saute till it emits aroma,then add rice and water and coconut milk,along with salt and pressure cook for 3 whistles.When pressure releases,open the lid and fluff gently with a fork and keep aside.
  4. In a grinder,grind the mint and the coriander leaves into a coarse paste.
  5. Now in a pan,heat oil,add ginger paste,garlic paste,mint and corainder paste and saute well till the raw smell disappears.Now add Onions,green chillies and saute till onion turns transparent.The add chopped toamtoes and saute well.Now add chilli powder,turmeric powder,coriander power,salt,garam masala,and lime juice and saute well.Add the fried fish pieces to it.Mix gently taking care not to powder or crush the fish.Add 4-5 tbsp of water and cook for 8-10 minutes on low flame.After that switch off the flame.
  6. In another pan,heat ghee and fry the cashew nuts,raisins to garnish and keep aside.

Layering and Dum:

Grease your dum pot with some ghee and randomly spread some fish pieces along with gravy onto the bottom.On the top,spread some rice and a few drops of saffron milk and a little caramalised onions,coriander leaves,fried cashews and fried raisins.On top of this again spread randomly some fish pieces along with gravy and repeat the procedure for the remaining rice and fish pieces with gravy.Then cover the dum pot with aluminium foil and close it(on top of the foil) tightly with a lid. Place the dish on the hot iron tawa for 2mins and then reduce and cook for 20mins. Turn off heat and keep it aside for 15 mins before serving.DSC02204

Conventional Oven method:

Preheat the oven to 350F. Close the oven safe dish with aluminum foil and bake for 20-30 minutes.
Transfer directly to the serving plate. (Do not mix the gravy and rice). Serve with Salad  and Enjoy!!





6 thoughts on “Fish Biriyani

    skd said:
    July 3, 2014 at 1:03 pm

    A very interesting recipe you have posted. looks delicious 🙂

    indusinternationalkitchen said:
    July 3, 2014 at 9:48 pm

    This looks delicious! I always wanted to try making fish biryani! thanks for this recipe! 🙂

    radhikasethi said:
    July 24, 2014 at 9:54 am

    Looks so tempting! Love your fish on fish rice plating 🙂

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