Fish Biryani 


For Masala:

500 gms King fish/ Surmai

3 chopped onions

3 chopped tomatoes

4 tbsp curd

6-7 green chilies

7-8 cloves of garlic

1 cup green coriander leaves

1 tsp red chili powder

1/2 tsp turmeric powder

1/2 tsp crushed black pepper

5 tbsp oil + 3 tbsp oil to shallow fry fish

1 tbsp cumin seeds

15-18 curry leaves

salt to taste

For Rice:

3 cups basmati rice

1 onion (fried till brown)

10-12 cashews

4-5 green chili

3 tbsp ghee

1 tsp shahi jeera

3 tbsp chopped green coriander leaves

salt to taste

6 cups water


Marinate fish with red chili powder , crushed black pepper , salt. Keep it aside for 1 hour.

In a pan take 3 tbsp oil and shallow fry fish till it is firm to handle keep it aside.

In small mixer grinder make green masala paste of green chilies, garlic, 1 tbsp cumin seeds and green coriander leaves.

In a kadai heat 5 tbsp oil add  jeera and curry leaves to crackle. Then add chopped onions and fry till golden brown , then add followed by chopped tomatoes and cook till tomatoes becomes soft. Add green masala paste, Turmeric powder, curd and salt. Bhuno for 5 minutes on medium heat till oil separates then add the fired fish and gently stir it without breaking the fish. Sprinkle some chopped green coriander leaves and cover and cook for another 3 minutes by that time fishes will nicely cooked.

To cook rice in a big pan add ghee over a medium heat and fry cashew nuts till light golden remove and keep it aside for garnish along with fried brown onion.

In same pan add shah jeera and let it crackle then add slit green chilies then tip in washed and soaked rice and fry it till all grains of rice are coated with ghee. Add water and salt to taste and cook the rice.

when rice is cooked make layer of cooked rice and fish masala.

on top layer garnish with fried cashew nut and fried onion and sprinkle food colour(optional). Cover the vessel with foil so that steam does not escape. keep on very low heat on dum for 8-10 minutes.

Serve hot with Raita.


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