Fish Biryani

fish biryani


Makes/serves 5 servings
Duration 1 hr 30 min
Difficulty Complex
  • Rice
  • Indian
  • Slow cooker


  • 2.5 cups – basmati rice
  • 5 pieces – Silver Carp
  • 2 – large onions, chopped lengthwise
  • 2 – large potatoes, cut into quarter
  • 1 – 1 inch cinnamon stick
  • 1 – black cardamom
  • 2 – green cardamom
  • 3 – cloves
  • 1 – anise seed
  • 1 – bay leaf
  • 3/4 tsp – nutmeg powder
  • 1/2 tsp – mace powder
  • 1 tsp – turmeric powder
  • 1/2 tsp – chilli powder
  • 1/2 tsp – cumin powder
  • 2 tbsp – lemon juice
  • 1 cup – milk
  • 2 pinches – saffron
  • 1.5 tsp – sugar
  • salt to taste
  • 1 tsp – kewra water
  • 2.5 tbsp – ghee
  • 4 tbsp – oil
  • coriander leaves for garnishing


  • Marinade the fish pieces with salt, a pinch of turmeric powder, cumin powder, red chilli powder and 1 tbsp of lemon juice and keep aside for 10-15 minutes.
  • In the meantime, boil the potatoes until a bit tender. Keep aside.
  • Heat 2 tbsp of ghee and fry the bay leaf, cinnamon, cardamoms, cloves and anise seed. Once fragrant, add the rice and fry with all the spices for a minute.
  • Add salt and water and boil until the rice is 90% cooked.
  • In the meantime, heat 2 tbsp of oil in a wide bottomed pan and fry the marinated fish pieces to light golden brown colour on both sides. Keep aside.
  • Fry separately half the chopped onions golden brown in 1 tbsp of oil and keep aside.
  • In the same pan, heat one more tbsp of oil, add the remaining onion and fry till translucent.
  • Add the potatoes, salt and turmeric powder and sprinkle a little water.
  • Cover and cook until the potatoes are fully done. Keep aside.
  • Grease a wide flat bottomed, non-stick skillet with ghee.
  • Divide the rice into two halves. Add one half to the pan and spread out with a ladle to make a bed.
  • Sprinkle sugar, mace powder and nutmeg powder on the rice bed.
  • In a spoonful of warm milk, add two pinches of saffron and drizzle half of it on the rice.
  • Add half of the fried potatoes with onion and reserve the rest for the next step.
  • Add the remaining rice on top and spread out in all directions to make a bed.
  • Pour a cup of milk on the rice.
  • Drizzle the rest of the saffron milk, add the remaining fried potatoes, fried onion and the fish pieces.
  • Add a tbsp of kewra water.
  • Cover and cook on low heat for 12-15 minutes.
  • Sprinkle a tbsp of lemon juice before removing from the flame.
  • Garnish with coriander leaves.
  • Serve hot with raita and papad.




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