For Marinade:

400 to 500 grams or 1 lb fish
¾ tsp ginger garlic paste (1 tsp if using many small pieces)
1 small tomato chopped finely(optional)
½ tsp red chili powder
¼ to ½ tsp biryani masala or garam masala
⅛ tsp turmeric
1 ½ tbsp. lemon juice
Salt as needed

Biriyani gravy ingredients:

2.5 to 3 tbsp. oil
¾ cup onions thinly sliced and layers separated
1 bay leaf
1 star anise/ biryani flower
3 green cardamoms / elaichi
1 small cinnamon stick
4 to 6 cloves
½ tsp shahi jeera
1 small strand of mace
1 ¼ tsp ginger garlic paste
¾ to 1 tsp biryani masala powder
½ tsp coriander powder
½ tsp red chili powder
¾ cup yogurt/curd(semi thick) or coconut milk
1 tsp kewra water
handful of mint/pudina, coriander leaves
pinch of saffrom
2 tbsp. milk
salt as needed

for biryani rice:

1 ½ cups basmathi rice
salt as needed

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make fish biryani:

. Soak saffron in warm milk. set aside.
. Soak rice for at least 20 minutes and cook till al dente. Do not make the rice mushy but it must be cooked fully.
. Mix together all the marination ingredients except fish. Taste the marinade to check the spice and salt. Marinate the fish and set aside till the rice gets cooked.
. Fry the fish in little oil on both the sides till the fish gets cooked and the masala turns golden. Set this aside along with any stock or oil.
. Add more oil to the pan and fry onions till lightly golden, set aside a few for garnish.
to the same pan, add spices and fry them.
. add ginger garlic paste and fry until the raw smell goes off. If using tomato, add it now and cook until it turns soft. Add biryani or garam masala and coriander powder, red chili powder and fry quickly.
. Pour yogurt or coconut milk and stir. Cook till the mixture thickens. Set this aside.
. Add half of the rice to the biryani pot or handi, layer the gravy, add some chopped mint and coriander leaves. layer the fried fish along with oily stock if any.
. Layer the rice again and then sprinkle coriander leaves, mint leaves and fried onions. pour the saffron milk. Sprinkle kewra water.
. Seal it with a foil and put it on a hot tawa. Cook on high flame for 2 minutes and very low flame for 10 minutes.
. Allow fish biryani to rest for about 15 minutes before serving.





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