Fish biryani is a easy to prepare biryani. Especially at this festive season, a perfect dish to try. Sea food lovers adore this biryani.This perfect blend of fish and rice in the form of biryani will make your dish so special. For all fish fans this will be delightful dish. Make your dinner party exclusive.


To make Fried fish:
Fish, white meat - ½ kg
Ginger garlic paste- 2 teaspoons
Red chilli powder- 2 teaspoons
pepper powder- ¼  teaspoon
Turmeric - ¼ teaspoon
Garam masala- ¼ teaspoon

To Layer Biryani:
Long grain Basmathi Rice- 4 cups
Green chilli- 5
Garam masala-2 teaspoons
Raw garm masala (cinnamon, cardamom, clove, star anise, peppercorns)- each 4
Onion-2 chopped and deep fried
Oil- as required
Ghee -50gm
Coriander leaves- handful
Mint leaves- handful
Coconut milk- 1/4 cup
Turmeric/ Saffron/ Food colour- 1teaspoon


  • Half cook the rice with salt and raw garam masala. Drain excess water and allow to cool.
  • Deep fry the onions till golden brown and crispy. Retain the oil.
  • Marinate the fish with turmeric, chilli powder, pepper, ginger garlic paste and garam masala. Allow to soak for 10 minutes. Fry the fish till done but not too crispy.
  • Coat the rice with ghee and the onion fried oil.
  • In a deep sauce pan add the rice in one layer then keep the green chillies, coriander and mint leaves, fried onion , sprinkle some garam masala and lime juce.
  • Arrange the fish then keep another layer of rice and add the turmeric/ saffron dissolved coconut milk.
  • Close the pan with aluminium foil then cover tightly with the lid.
  • Keep under dum for 20-25 minutes. Less time is enough because the contents inside are already cooked.
  • Garnish with fried cashews, chopped coriander leaves and fried onions.
  • Note: If you like gravy in this biryani, saute some chopped onion and tomato well and add in the middle biryani layer.