Fish Biryani is a flavorful mix of rice, spices and fish fillets. Try this delicious tasty & amazing step by step recipe of Fish Biryani at home and enjoy with your loved ones.


Fish is probably my favourite protein and this Fish Biryani recipe is one of a kind. It is easy to make, extremely flavourful and even those who do normally enjoy fish will LOVE this meal


  • Fish – 500 gms (cleaned and sliced)
  • Long grain Rice – 2 1/2 cups


  • Kashmiri Chilli Powder – 1/2 tsp
  • Pepper Powder – A fat pinch
  • Turmeric Powder – A fat pinch
  • Salt – 1/2 tspFor the garnish: 
  • Fried onions( one large onion)
  • Chopped coriander leaves (2 Tbsp)
  • A pinch of saffron dissolved in 1 1/2 tbsp of warm milk
  • Kewda water(1 Tsp)
  • Gulab jal (1 Tsp)
  • Sliced lemonsFor the gravy:
  • Onion – 3, sliced
  • Ginger – 1 inch
  • Garlic – 3/4 pod
  • Green chilly – 2
  • Curd – 4 tbsp
  • Kashmiri chilli powder- 1 tsp
  • Turmeric powder- 1/2 tsp
  • Coriander seed – (1 Tbsp, crushed)
  • Garam masala- To sprinkle over rice.
  • Salt as needed.
  • Oil/Ghee as needed.(about 4-5 tbsp)

          Whole spices:

  • Bay leaf – 4
  • Black cardamom – 2
  • Green Cardamom – 5-6
  • Cloves – 6-8
  • Cinnamon – 2 sticks, broken
  • Mace – 1/2


  • Grind coarsely ginger, garlic, and green chillies. Keep them aside.
    Chop coriander leaves.Keep aside. Wash the rice and put it on a strainer. Keep it aside.
  • Marinate fish with all under marination
  • I used three large onions – one for frying and the other two for the gravy.
  • Heat a heavy bottomed large pan Heat 3 tbsp ghee or oil and Fry the onions and remove to a plate.keep this aside.
  • In the same pan, slowly put the marinated fish and lightly shallow fry it remove to another plate.keep aside.
  • Heat another burner and in a big vessel bring water to a boil. Add half of the whole spices . Add salt, when water comes to a boil add the strained and cleaned rice. When the rice is 3/4 cooked, strain the rice and keep aside.
  • In the same pan (in which we fried the fish) add in half of the whole spices.
  • And the sliced onions. Add in 1 tsp salt.
  • Once color starts to change, add in the grinded ginger-garlic-green chilli paste. Simmer the fire and let it fry for 2 min.
  • Then add in the Kashmiri chilli powder, crushed coriander and turmeric powder. Mix well for a min.
  •  Add in the curd. Mix well.
  • Once everything is nicely mixed and oil comes out. sprinkle in the chopped coriander and  mix. (keep a little coriander leaves for garnish).
  • Gently place the fish on top of the gravy. Close the lid and simmer for a few min so that the fish absorbs all the flavors and incorporate the gravy.
  • Now slowly turn the fish over, carefully, do not break the fish and simmer for 1 min.
  • Remove half of the fish into a plate.
  • Spread half of the cooked rice evenly on top and sprinkle fried onion, coriander leaves, and garam masala powder.
  • Then place the fish on top of this. Keep the fire on low flame. So we really have to be quick otherwise the bottom might get burned
  • Again top with the rice, fried onion, garam masala, chopped coriander leaves, and sprinkle little saffron soaked milk, kewda water and rose water. Close the lid and put a heavy thing on top of the lid. keep it on for 5 min. Switch off the fire.Keep it closed for a few more min.
  • Serve immediately, with papad and onion raita.

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