Fish Biryani recipe

Fish Biryani Recipe
Serves 8
Mutton is the most common meat used in biryani recipes, although beef, chicken but what about fish biryani? Hello seafood lovers, this recipe is for you, fish biryani is lesser known than the others but more delicious with its unique taste and flavour, try it you will love it.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
273 calories
15 g
72 g
13 g
26 g
2 g
244 g
366 g
6 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 273
Calories from Fat 114
% Daily Value *
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 72mg
Sodium 366mg
Total Carbohydrates 15g
Dietary Fiber 3g
Sugars 6g
Protein 26g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Rice Basmati, washed and soaked for 30 minutes
  2. 750 g boneless fish fillets
  3. 2 large onions finely sliced
  4. Bunch of fresh dill
  5. Handful coriander leaves, chopped
  6. 2 tbsp garlic minced
  7. 1 cup natural yoghurt
  8. 10 whole green chillies slit vertically
  9. 2 lemons juice
  10. 3 tbsp of oil
  11. Fried onion for garnishing
Masala (spice)
  1. 1 tsp Salt
  2. 1 tbsp red chilli
  3. 1 tbsp coriander
  4. 1 tsp Garlic powder
  5. 1 tsp dried mango powder
  6. 1 tsp paprika
  7. 1 tsp turmeric
  8. 1 tsp green cardamom
  9. 1 tbsp fenugreek leaves (Methi)
  10. 1 tsp black pepper
  11. 1 ½ tsp carom (Ajwain) crushed
  12. ½ tsp clove powder
  1. In a large bowl mix all the spice, lemon juice and garlic marinate the fish (I used tilapia fish fillet for this recipe) and set aside for at least 15 minutes.
  2. Heat the oil over medium-high heat, add the onion slices and fry for 5 minutes, add the marinated fish, chillies and fry until oil separates from the masala, add in yogurt and stir for 2 mins gently and carefully to keep fillets from breaking apart, sprinkle over the chopped coriander, cover and cook until tender.
  3. In another cooking pan, pour in one tablespoon of oil and fry Dill for about 1 minute add water and salt, bring to boil and add the soaked rice, cook until is 85% done then drain.
  4. Transfer the fish to another plate, and add half the rice into the masala and evenly add the fish over it, then spread the second layer of rice, pour the fried onion all over cover and cook on low-heat until rice is ready.
  5. Serve hot and garnish with some fresh Dill and fried onion.
  1. Fish fillets are fragile and tend so avoid over stirring.
  2. Boneless fish is preferable
  3. You can use any fish of your choice I used Tilapia fillet

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