Fish Biryani

  • Serving: 3
  • Difficulty:


  • Serving
    3 people
  • Preparation
    5 mins
  • Cook time
    40 mins
  • Passive time
    10 mins


  • 500 gms Zappfresh Fish

  • 1 tsp (for marination) Ginger Garlic Paste

  • 0.5 tsp (for marination) Red Chilli Powder

  • 0.5 tsp (for marination) Biryani Masala

  • 0.25 tsp (for marination) Turmeric Powder

  • 1.25 tsp (for marination) Lemn Juice

  • 0.20 tsp (for marination) Salt

  • 1 nos (spices) Bay Leaf

  • 1 nos (spices) Star Anise

  • 1 inch (spices) Cinnamon

  • 5 nos (spices) Cloves

  • 3 nos (spices) Green Cardamom

  • 0.5 tsp (spices) Shahi Jeera

  • 3 Tbs. (for biryani gravy) Oil

  • 180 gms (for biryani gravy) Onion (thinly sliced)

  • 1 nos (for biryani gravy) Tomato (deseeded, chopped finely)

  • 1 nos (for biryani gravy) Strand Mace

  • 1.25 tsp (for biryani gravy) Ginger Garlic Paste

  • 1 tsp (for biryani gravy) Biryani Masala Powder

  • 0.5 tsp (for biryani gravy) Coriander Powder

  • 0.5 tsp (for biryani gravy) Red Chilli Powder

  • 180 ml (for biryani gravy) Yogurt

  • 1 tsp (for biryani gravy) Kewra Water

  • 1 Tbs. (for biryani gravy) Mint (finely chopped)

  • 2 Tbs. (for biryani gravy) Coriander Leaves

  • 1 pinch (for biryani gravy) Saffron

  • 2 Tbs. (for biryani gravy) Milk

  • 0.25 tsp (for biryani gravy) Salt

  • 360 gms (for biryani rice) Basmati Rice

  • 1 tsp (for biryani rice) Oil

  • 0.25 tsp (for biryani rice) Salt


Mix together all the marination ingredients except fish. Taste the marinade to check the spice and salt. Marinade the fish and set aside till the rice gets cooked. Soak saffron in warm milk. Set aside. Wash Basmati rice under running water until the water runs clear. Then soak for at least 20-45 minutes. Drain the rice to a colander. Bring 6-8 cup water to a boil in a large pot. Pour 1 tsp oil and then add salt. Add the drained rice and cook till aldente. Don’t make the rice mushy, it must be cooked fully but must be firm and grainy. Drain the cooked rice to a colander. Fry the fish in little oil from both the sides till the fish gets cooked and the masala turns golden. Set this aside along with any stock or oil left in the pan. Add more oil to the pan and fry onions till lightly golden. Stir often while you fry. Set aside a few for garnish. To the same pan, add spices and fry them for a minute. Add ginger garlic paste and cook until the raw smell goes off. If using tomato add it now and cook until it turns soft. Add Biryani masala, coriander masala, red chili powder and fry quickly. Pour yogurt and stir. Cook till the mixture thickens. Set this aside. Add half of the rice to the biryani pot, layer the gravy, add chopped mint and coriander leaves. Layer the fried fish along with the oily stock if any. Layer the rice again and then sprinkle coriander leaves, mint leaves and fried onions. Pour the saffron milk. Sprinkle kewra water. Seal it with a foil and put it on a hot tawa. Cook on high flame for  minutes and very low flame for 10 minutes. Allow fish biryani to rest for 15 minutes before serving.

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