Fish biriyani

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Preparation Time : 40 minutes

Cooking Time : 40 minutes

Serving : 6 members


At home , any thing made with fish has to be high in spice .thats how it’s liked by all as well . So trying a new recipe with fish is always a high risk factor . This fish biriyani was sent over home by my elder mother – in – law mrs mahmudha Rabbani . My hubby did start tasting the biriyani very hesitantly but liked it a lot , surprising me . The fish biriyani did taste quite different from the standard biriyani’s but just as comforting . Some traditional dishes never ever go out of style . I did get the recipe from her and gave a try the following week end . The results were an aromatic , beautifully spiced fish biriyani with the caramelised onions to add a delightful sweet contrasting punch and the ghee plus olive oil lending a lustrous sheen , Thats ideal for family feasts with the emphasis on sharing . I did share this recipe in the monthly Tamil magazine pothigai Saaral . Periyamma ( mrs . Mahmudha Rabbani ) was like you get recipes from us and publish it in your name . Very smart you are . Well the entire world revolves in sharing and getting ideas from easy every day cooking that provides the maximum value for important preoccupation for busy urban families around us isn’t it ??

Ingredients for main

Sheer fish1/4 kg ( boneless )
Basmati rice3 1/2 cups
Water 6 cups
Cinnamon 1/2 inch stick
Onions150 grams + 6 sliced
Olive oil3 tablespoons
Tomato100 grams
Ginger garlic paste 2 teaspoon
Mint leaves1/4 bunch
Coriander leaves1/4 bunch chopped
Chilli powder1 tablespoon
Turmeric powder1/4 teaspoon
Curd 1 cup
Saltto taste
Ghee + olive oil3/4 cup
Green chillies6 slit
Saffron a pinch soaked in 1/4 cup warm milk

Ingredients for marinating fish

Chilli powder1 tablespoon
Turmeric powder 1/4 teaspoon
Saltto taste
Lime juice of one lime
Olive oil 1 teaspoon
Oilto shallow fry


  1. Marinate cleaned fish with the marination ingredients except for oil to shallow fry for half an hour . Heat oil to shallow fry and fry the fish . Drain and set aside .
  2. Fry six sliced onions in 3 tablespoons of olive oil to a light golden brown colour and set aside . Wash the basmati rice and soak it in water .
  3. Heat ghee and olive oil in a large vessel or in a pressure cooker , add cinnamon , cloves and cardamom. Once they crackle top with 150 grams of sliced onions .
  4. Sauté for ten minutes until golden brown . Add ginger garlic paste and fry to crisp . Add tomato , green chillies , mint leaves , coriander leaves one after the other and sauté until the tomatoes lets out its juices .
  5. Add curd , chilli powder , turmeric powder and salt . Sauté until oil floats on top . Pour water , mix well . Bring to boil . Add lime juice . Taste and adjust .
  6. The gravy must have more than the required amount of salt , sourness and hotness as when rice cooked in this gravy will taste right only then . Drain and add soaked rice .
  7. Top the saffron with the milk . Mix and cook the rice . If using a pressure cooker , one whistle .
  8. Remove from flame , set aside for ten minutes and open the lid .

How to proceed

  1. First lay 1/4 of the fried fish pieces , top with 3 teaspoons of sautéed onion slices and cover with 2 cups of cooked biriyani rice .
  2. Keep layering until all the fish , sautéed onions and biriyani rice are over . Keep over a stove top in very low flame and leave it for 5 minutes letting all the flavours infuse together .
  3. Fish biriyani is ready . Serve hot with onion raitha .