Fish Biryani

Fish Biryani

By Alzeyne Ghadialy
0 0 6686

Layered one pot Fish and Rice Meal

  • To prep

    20 min
  • To cook

    30 min
  • Level

  • Servings

  • Fish – any boneless firm fish like tilapia or basa, cut into small pieces
  • MDH or Shan Bombay biryani Masala (If you do not have these masalas you can use a powder mix of these ingredients - Coriander, salt, red chilli, dried plums, fennel, amchoor, cinnamon, musk melon, black pepper, cardamom, cloves, turmeric, cumin, cardamom, dried garlic, nutmeg, mace)
  • Red chilli powder
  • Dhania powder
  • Garam Masala powder
  • Coriander
  • Mint
  • Green chillies
  • Ginger
  • Garlic
  • Curd
  • Fried onion
  • Salt
  • Pepper
  • Rice Basmati
  • Potatoes
  • Barberries (optional)
  • Lemon juice


    Marinate fish and fry:
    MDH or Shan Bombay biryani masala
    1 tbsp Red chilli powder
    1 tbsp Dhania powder
    1 tsp Garam masala powder
    1 tbsp Coriander chutney – grind together coriander, green chillies, ginger and garlic.
    Fry the fish lightly, in the same utensil as you will assemble the biryani. Remove and keep aside (don't use kitchen towel, let the juices from the fish ooze out to flavour the rice)
    Biryani masala:
    In the same fish oil put some more biryani masala, 1 tbsp coriander chutney, chopped mint and fried onions. Add 2 spoons of curd and cook until the oil separates. Add little water (1 cup) and keep aside.
    Soak washed rice in water for 1/2 hour.
    Boil water in a cooker with ample salt and lemon juice. Taste the water, it must taste salty. Add a few drops of oil. Once the water comes to a rolling boil, add the drained rice into the water. Stir and wait until the rice dances up to the surface and taste few grains of rice until the rice is almost cooked. Drain the cooked rice and keep aside.
    Cut potatoes into rounds, season with salt and pepper.
    Take some oil in the stock pot, spread out the seasoned potatoes. Add 1/2 cup water.
    Place cooked rice over the potatoes.
    Add some of the gravy over the rice and washed barberries (optional). Sprinkle some garam masala powder, chopped coriander, and mint.
    Add some more rice, garam masala powder, fried onions, chopped coriander, mint, some of the fried fish and gravy.
    Add some more rice, garam masala powder, fried onions, chopped coriander, mint, some of the fried fish and gravy.
    Add some rice, barberries, coriander, mint, fried onions, saffron water/color water and a few fish pieces.
    Cover the utensil and cook on dum for high for 10 minutes on a high flame and 10 minutes on low flame or until the biryani fragrance comes through.
Recipe By

Alzeyne GhadialyAdministrator

I am Alzeyne G, a single, UK based psychologist.

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