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Here are the ingredients for Surmai Machli Biryani recipe and written instructions. For other sea food recipes, please click on Sea Food category. You can also visit my YouTube channel for relevant video gallery.

Surmai Machli Biryani Recipe

Surmai Machli Biryani

Course Dinner, Lunch
Cuisine Indian subcontinent, Middle Eastern, Pakistani


Ingredients required for marinating fish

  • 1 tbsp Ginger Garlic paste (Lahsan Adrak ka paste)
  • 1 tsp Red chili powder
  • 1 ½ tsp Coriander Crushed (Dhania Koota Hua)
  • ½ tsp Crushed Cumin seeds (Zeera kota hua)
  • ½ tsp Whole Spice Powder (Garam Masala Powder)
  • 1 tsp Fish masala
  • Salt to taste
  • 1 tbsp Lemon Juice
  • 1 tbsp Yogurt
  • 750 grams King Fish (Surmai Machli)

Gravy Ingredients

  • 3 pieces Onion medium sized
  • 1 tbsp Ginger Garlic
  • 1 tbsp Cumin seeds
  • 1 cup Water
  • 1 tbsp Green chilies crushed
  • 1 tsp Red chili powder
  • Salt to taste
  • 1 – 2 tbsp Biryani masala (you can also use home made biryani masal)
  • 1 tsp Dried penugreek leaves
  • ¼ cup Yogurt
  • 3 pieces Tomato blend tomatoes beforehand

Other ingredients

  • 750 grams Basmati Rice Boil rice beforehand with salt and whole spice mix.
  • Orange food color as required
  • Fresh coriander as required
  • Mint leaves as required
  • Green chilies as required


Marination of king fish

  • Add all the ingredients listed above for marinating the fish in a bowl. Mix them thoroughly to make a paste of masala.
  • Place the nicely cleaned fish pieces in a tray or a plate and apply the masala paste on both sides of the fish. Marinate for 30 to 40 minutes.
  • Heat up ⅔ cup oil and fry the fish pieces on low to medium flame until golden brown from both sides. Change sides so that the pieces wont burn up. When ready take out and keep aside.

How to make Gravy

  • In the same pan, use the left over oil to fry 3 medium sized onions until light golden brown in color. Add 1 tbsp ginger garlic paste, 1 tbsp cumin seeds and fry them for few more minutes.
  • Add ½ water cup water and cook on low flame until onion becomes soft.
  • Then add crushed green chilies, red chili powder, salt to your taste, biryani masala, dried Fenugreek Leaves (Kasuri Methi) and yogurt. Stir and cook on high flame for 2 – 3 minutes.
  • Meanwhile, blend 3 tomatoes. Add into the gravy and cook on medium flame until liquid dries and oil separates. Turn off the flame.


  • Now grease vessel with oil and make a base layer of already boiled rice.
  • Flow down some gravy and add cover up with another layer of rice. Add some more gravy on the top and garnish with orange food color (zarda rang).
  • Decorate with fresh coriander, mint leaves and some green chilies.
  • Lastly, place over the fried fish peaces on the top and steam cook on low flame (dum) for 15 minutes. Ready to serve.

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