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Photo of Fish Biryani by Bhavna Kalra at BetterButter

Fish Biryani

Bhavna Kalra
0 minutes
Prep Time
60 minutes
Cook Time
6 People
Read Instructions Save For Later


The Biryani purists will tell you that every Biryani that doesn’t have Meat is fake, so here is the recipe for a very Fake ‘Fish Biryani’. It is a no fuss, simple and quick recipe. It won’t make your heart narrate Urdu poetry, but it will make you euphoric. Don’t let the number of ingredients scare you from making this. I cook the rice and the fish at the same time and then just have to assemble everything, trust me if I can make this anyone can.

Recipe Tags

  • Non-veg
  • Indian
  • Main Dish

Ingredients Serving: 6

  1. 1 ½ Cup Basmati Rice
  2. 2 Bay leaves
  3. 2 Green Cardamoms
  4. 2 Cloves
  5. 1 tsp Shahi Jeera
  6. 1 tsp Vegetable Oil
  7. 200 gms Prawns
  8. 2 Fillets of any white fish
  9. 1 tbsp Semolina
  10. 1 tsp Turmeric powder
  11. 1 tsp Red Chilli powder
  12. Juice of half a lemon
  13. Vegetable oil to shallow fry the Fish
  14. 2 large ripe Tomatoes chopped
  15. 1 large Onion finely chopped
  16. 2 -3 green chillies finely chopped
  17. 1 tbsp freshly chopped Coriander
  18. 1 ½ tsp Coriander powder
  19. 1 tsp Red chilli powder
  20. 1 tsp Cumin seeds
  21. 1 tsp Turmeric powder
  22. 1 tsp fresh Ginger paste
  23. 1 Bay leaf
  24. 1/3 cup Milk
  25. A few strands of Saffron
  26. Juice of 1 Lemon
  27. Freshly chopped Coriander
  28. Salt to taste


  1. Wash the rice under water and cook with all the ingredients and 2 cups of Water. The rice should be half cooked
  2. Keep it aside as we will cook it later with the Fish
  3. Cut the fillets into bite sized pieces. Rub the turmeric powder, chilli powder, salt and lemon juice on the fish and leave to marinade for 15 minutes.
  4. Heat oil in a pan. Pour the Semolina in a dish or Kitchen towel and coat the marinated fish pieces on all sides.
  5. Shallow fry the fish till golden brown on all sides but completely cooked, usually 3 – 4 minutes on each side
  6. Drain on a kitchen towel and keep aside.
  7. Heat oil in a big heavy bottomed pan in which you will place the Biryani.
  8. Add the cumin seeds, green chillies and ginger and cook for a few seconds.
  9. Add the onion and sauté till translucent. Now add the tomatoes, turmeric powder, coriander powder, chilli powder and salt and cook till mushy and then add the fresh coriander.
  10. Add 1 cup of hot water and bring to a boil. Lower the flame and place the fish pieces gently in this mixture. Gently layer with the par boiled rice.
  11. Warm the milk and add the saffron in it, leave aside for 10 minutes.
  12. When you have layered the rice on top of the fish, garnish the rice with saffron milk.
  13. Add the Lemon juice in between any gaps, cover and cook for 15 minutes on a low flame.
  14. Serve hot garnished with fresh coriander and lemon wedges.

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Sadiya rahmani
Sadiya rahmani   Oct-28-2017

Sakina Netterwala
Sakina Netterwala   Mar-13-2017

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