Recipes, Sea food Recipes

Fish Biryani

Fish Biryani

Fish Biryani is cooked in yogurt and spices and then layered with steamed rice.
This recipe tastes good with raita as well as any biryani side dish such as onion raita, bagara baingan or mirchi ka salan.

Preparation Time: 10mins
Cooking Time: 45mins
Total Time: 55mins
Serving size: 4


For the Rice

  • 2 Cup Rice (cleaned and washed)
  • 2 Teaspoon Oil
  • 4 Thillai’s Clove
  • 4 Peppercorns
  • 1 Cinnamon (broken)
  • 4 Thillai’s Cardamom
  • 1 Teaspoon Salt
  • 3 Cup Hot water
  • Saffron or color mixed in 1 cup warm milk

Preparation Method For Fish Biryani

  1. Heat 2 tablespoon oil in a pan and add 1 teaspoon Thillai’s Cumin seeds.
  2. When they splutter, add 1 cup onion and 1 teaspoon ginger-garlic paste.
  3. Stir fry till fat separates.
  4. Add 1 teaspoon Thillai’s Garam Masala Powder, 1 tablespoon Thillai’s Nattu Malli Coriander Powder, 1 teaspoon Thillai’s Guntur Chilli Powder, 1 teaspoon Thillai’s Erode Turmeric Powder, ½ teaspoon salt and 1 cup yogurt and saute till fat separates.
  5. Add 1kg fish in the masala and cook over high heat till opaque.
  6. Add 1/3 cup browned onion, 1 cup coriander leaves, 4 green chillies and Thillai’s Biryani Mix.
  7. To make the rice, heat 2 teaspoon oil and add 4 Thillai’s Clove, 4 peppercorns, 1 cinnamon and 4 Thillai’s Cardamom.
  8. When they darken a bit, add 2 cup rice, 3 cup hot water and 1 teaspoon salt.
  9. Mix well and cook till rice is tender but still holds its shape.
  10. To serve, put the fish layer at the bottom of the dish, cover with the rice and sprinkle the saffron-milk mixture.
  11. Keep in an oven or over low heat, over a tawa for about 15 minutes.
  12. Mix to break up the layers and serve.