Saturday, December 10, 2016

Fish Biryani

Sea food is great in the months that end with "ER" like September, October, November, December, Januaryer, Februaryer and basically all the months.

I don't regard for the weather I eat sea food all year long. Maybe that's why I don't feel cold as much as normal people do. Maybe that's why I AM SO HOT!!!

So after more than a hundred recipes. I ask myself this. Shamsher, you love fish so much then WHY THE HELL YOU HAVEN'T MADE FISH BIRYANI?

The answer is to this question is. OKAY I WILL MAKE IT THIS WEEK AND POST IT TO THE BLOG.

I'm crazy, I have been having a conversation with myself the whole time.

So after going through various recipes I have figured out a Fish Biryani recipe that will make you fall in love with me all over again. It is a bit lengthy but I promise it will be worth the hard work.


750 grams rice soaked in water for 30 minutes at least

4 liters water for boiling

4 teaspoons salt

2 cinnamon sticks

3 cardamoms

3 cloves

1 1/2 teaspoon cumin/zeera

3 star anise


1 kilogram boneless fish

1 tablespoon ginger garlic paste

2 teaspoon salt

2 teaspoon red chili powder

1 teaspoon turmeric

1 teaspoon garam masala

2-3 lemon's juice


4-6 medium onions slices

3 tomatoes diced

6 whole green chilies

2 teaspoon ginger garlic paste

1/2 teaspoon nutmeg

1 teaspoon garam masala

1 teaspoon turmeric

2 teaspoon salt

2 teaspoon red chili powder

2 tablespoon chopped coriander leaves

2 tablespoon chopped mint leaves

2 1/2 cup yogurt

2 teaspoon ghee

Marinate the fish first by adding salt, turmeric, garam masala, red chili powder and lemon juice in it.

Mix it well and make sure that each piece of the fish is coated properly.

Set aside for 2 hours

Meanwhile the fish gets Marinated let's boil the rice.

Add salt, star anise, cardamom, cinnamon and cumin to 4 liter water. Boil the water and add rice.

Half cook the rice and make sure you don't disappear after adding the rice to the water.

STAND OVER IT, STIR FREQUENTLY. Drain the rice when they are half boiled and set them aside.

Time to fry the fish.

Add 3-4 tablespoons of oil in a non stick pan and fry the fish until golden brown.

Set the fish aside.

Time to prepare the gravy.

Add some more oil to the left over oil from frying the fish and fry the onions in it until translucent.

Add the ginger garlic paste and fry it for 1 minute.

Add tomatoes and with the help of your spatula crush the tomatoes so they cook thoroughly.

Add yogurt now and mix well.

Now add salt, red chili powder, garam masala, turmeric and crushed green chilies.

Mix properly and bring to a boil.

Turn the flame on low and simmer covered till the oil separates.

Now we carefully add the fish in the gravy and give it a gentle mix.

Take out another pan, a little big in size so we can mix the rice and the gravy properly.

Put a layer of the rice, pour the fish gravy on the rice layer and make another layer of rice over it.

Put chopped coriander, chopped mint leaves and ghee on the rice. Cover the pan with the lid and

Heat the pan on medium for 2 minutes and then simmer until the rice are done.

Uncover the pan and gently mix it so the fish pieces won't break.

Serve with raita and the blood of your enemies.


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