Fish Biriyani


1/2 kg fish, cut into slices
1 1/2 tsp chilli powder
1/2 tsp turmeric powder
2 cup basmati rice/ jeerakashala rice
3 1/2 cup water
4 big onions, thinly sliced
2 tomatoes, chopped
5-6 green chillies
8-10 garlic cloves
2 ” piece ginger
1/2 cup coriander leaves
few mint leaves
1 tsp garam masala
3 cloves
3 cardamoms
2 piece cinnamon
2 1/2-3 tbsp lemon juice
3 tbsp ghee


For  Rice:

  1. Wash and drain the rice. Boil the water and keep it aside.
  2. Heat ghee in a thick bottomed panadd cardamom, cinnamon, cloves and 1 sliced onion and saute till transparent.
  3. Add drained rice and saute for 4-5 minutes in a medium flame. Add boiled water and salt, cover and cook on low flame till rice is done.
For Fish Masala:
  1. Clean the fish pieces and marinate it with chilli powder, turmeric powder and salt and keep it aside for 30 minutes.
  2. Crush ginger, garlic and green chillies together.
  3. Heat oil in a pan, add marinated fish pieces and shallow fry slightly on both sides and keep it aside.
  4. In the same pan (add more oil if required ), add 3 sliced onions and saute till transparent.
  5. Add crushed ginger, garlic and green chillies paste and saute well.
  6. Add chopped tomatoes and salt and saute well till soft. 
  7. Add 1 1/2 tbsp lemon juice, chopped coriander leaves and mint leaves and mix well. 
  8. Then add 1/2 tsp garam masala and fried fish pieces. Gently mix until the masala coats the fish and cook covered for 3-4 minutes in low flame.
For Layering:
  1. Add cooked rice on top of the prepared fish masala. 
  2. Mix little yellow food color with lemon juice and sprinkle over the rice. Add 1/2 tsp garam masala, 1 tbsp ghee, coriander leaves and mint leaves.
  3. Close with a tight lid and cook on low flame for 10-15 minutes. 
  4. Garnish with fried onions, raisins, cashew nuts and coriander leaves and serve hot…..



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