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Fish Biryani

Servings 5 people


For Fish Marinade

  • 700 grams Fish
  • 1 tbsp Lahsan Adrak paste (Eng: Ginger and Garlic Paste)
  • 1 tsp Kasuri Methi (Eng: Dried Fenugreek leaves)
  • 1 tsp Red chili powder
  • 1 tsp Zeera Koota Hua (Eng: Cumin seed crushed)
  • 1 tsp Dhania Koota Hua (Eng: Coriander seeds crushed)
  • ½ tsp Chaat masala
  • ¼ tsp Garam masala powder Whole Spice powder
  • Salt to taste
  • ¼ cup Dahi (Eng: Yoghurt)
  • ¼ tsp Haldi powder (Eng: Turmeric powder)


  • 2 pieces Onion (fairly large in size)
  • 2 tbsp Adrak Lahsan (Ginger and Garlic paste)
  • Whole spices mix (Sabit Garam Masala)
  • 2 tbsp Homemade Biryani masala
  • Red chili powder as required
  • salt to taste
  • ½ cup Yogurt (Dahi)
  • ¼ cup Tamarind Juice (Imli ka ras)
  • 750 grams Rice


Rinsing with clean water and salt

  • Spread few pinches of salt on sliced pieces of fish, keep aside for 10 minutes and rinse it with water before marination.

Marinade Formation

  • Place the fish pieces in a bowl
  • Marinate the mixture for 30 to 40 minutes.
  • Heat up the oil and fry fish pieces on medium flame until it gets goldish brown from all sides. Then take it out and keep aside.
  • Take ⅔ oil already used in frying the fish for frying the 2 large sized onions nicely sliced in a separate pan. Fry until it gets to light golden in color. Add ginger garlic paste and who whole spices mix.
  • Fry for at least 2 minutes.
  • Add yogurt and tamarind juice and then cook on low flame for 3 – 5 minutes.
  • Grease separate pan with oil and add layer of rice boiled along side. Pour the curry with additional layer of rice. Add some ,more curry and spread fresh coriander, mint leaves and sliced green chilies. Add a final layer of rice and spread orange food color. Decorate the fried fish piece on the top and add some more coriander + mint leaves and green chilies. Also pour some drops of Kewra water.
  • Cover the pan for 12 – 15 minutes and serve it.

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