Recipe for Exotic Fish Biryani

Fish biryani is a layered rice dish made from fish, basmati rice, spices & flavour herbs. Biryani is made with mutton and chicken. Fish is mainly eaten in South India.

Let’s make an exotic fish biryani:


  • 1 kg any fish
  • 2 kg onions 
  • 3-4 green chillies 
  • 3-4 cloves of garlic
  • 1/2 ginger
  • 2-3 spoons of lemon juice
  • 1/2 cup coriander leaves
  • 2 cups yoghurt 
  • Salt to taste
  • 1 ½ kg basmati biryani rice 
  • 4 tbsp ghee
  • 1 cup cooking oil
  • 2-3 tomatoes 
  • 2 tsp turmeric powder
  • 3 Tbsp cashew nuts crushed 
  • 1 Tbsp raisin
  • Five glasses water ( according to the number of rice cups) 
  • Three pods of cardamom
  • One cinnamon stick
  • 1 tbsp of garam masala


  • Take 1-2 onions and cut finely into thin slices.
  • Heat oil in a pan and add the sliced onions. Fry until golden brown. 
  • Add some cashew nuts and raisins, fry them well, and keep them aside.
  • Add 1 tbsp of turmeric powder to the fish and add enough salt and a spoon of water to this fish. Apply the turmeric paste well until the fish gets the yellow turmeric colour.
  • Heat 2 tablespoons of oil in a frying pan and lightly fry the fish till it gets golden brown, then keep it aside.
  • Heat 3 tablespoons of oil in a heavy cooker. Now, grind the remaining sliced onions in a blender with 1 cup water.
  • Add the mixture of onion to the hot oil.
  • Crush the ginger, garlic and green chillies in a grinder.
  • Add this paste to the mixture of onions and stir well for 4-5 minutes.
  • Include the tomatoes, yoghurt and salt. Cook it for some time till the water evaporates. 
  • Add the fried pieces of fish, which are in the coriander leaves and the juice of lemons. 
  • Keep it aside.

For the Rice:

•Heat ghee in a non-stick pan and add one chopped onion, cardamom and cinnamon stick. Now add the washed rice and drain without any water.

  • Boil the water and add some salt and cook on high flame till the water gets absorbed by the rice.
  • Place a lid over the rice and let it be covered for 10 minutes. 
  • Sprinkle a bit of garam masala powder over the rice.
  • Now take a vessel and add the cooked rice in one layer at the bottom. 
  • Add a spoon of the fish masala. 
  • Add over some fried onion, cashew nuts, almonds, raisins and a little garam masala powder and cover with a layer of rice.
  • Layer it up, finishing with the garnishes on top of rice.
  • Take a napkin and dampen it with water and cover the vessel.
  • Put the biryani on low flame for 40 minutes with light heat for the flavours. Serve hot.