Fish Biryani

Course : Fish
Serves: 2-3
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An easy, fast and nutritional dish that has been much appreciated by all.


1 Can Pilchards in Tomato Sauce or 250-300 gm Fresh Fish (preferably Herring)
4 medium Onions finely sliced
1 teaspoon Fresh Garlic paste or finely chopped/crushed
1/2 teaspoon Ground Red Chilli
1 teaspoon Ground Cumin (Zeera)
1 teaspoon Ground Garam Masala
1 cup Fresh Coriander (Dhania) Chopped
6 medium Green Chillies Chopped (for milder taste remove seeds)
3 pieces Saffron strands crushed and soaked in little hot water
1/2 cup Oil
1 teaspoon Salt
1 1/2 cups White Rice (Basmati rice 1.5 cups) for other rice refer to instructions on box
3/4 Cup Tomato puree/sauce (needed only if using fresh fish)

Preparation / Directions:

1. Wash and soak the Rice ca~ 10-15 min 2. Meantime, Fry Onions on Med. High till light golden 3. Lower heat: Add Garlic and 1/2 of chopped Green Chillies. Fry for 1 min. 4. Add Red Chillies, Cumin, Garam Masala, Salt and 2 Tbs. Water 5. Stir and continue to fry 2 more minutes on low heat 6. Put Rice to cook in a separate container 7. Now add the can of fish to the spice mix. When using Fresh Fish, first add tomato puree/sauce to the spice mix, fry 2 min, then add the fish 8. Mix gently so as not to break the fish 9. Cover and let cook gently till the sauce thicken. Ca~ 6-8 min PUTTING- IT- TOGETHER When Rice is almost cooked take half the Rice out and…. 1. Layer with Fish and sauce 2. Sprinkle with Saffron water 3. Sprinkle with a mixture of the (remaining) chopped Green Chillies and Coriander 4. Layer with remaining rice and repeat steps 1-3 Cover and cook for another 5-10 minutes on low heat till Rice are done. Serve with fresh tossed salad, mint chutney, papadums, natural yogurt or whatever else takes your fancy. Note: Pilchards are small fish and belong to the Herring family.


Nutritional Information:

Omega-3 fatty acids naturally found in the pilchards add to the dietary value of this good & hearty dish.

1 Kitchen's say:
  (5 3/4 Stars!)
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