Fish biriyani. Recipe

Name: Fish biriyani.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Fish , meat , chicken ,goat or lamb 5lbs I used fish .; 4 tbsp Oil; 3 medium Onions slice thinly; 3 tsp Garlic past; 2 tsp Ginger past; 3 medium Tomatos diced; 1/4 cup yougart; 1 tsp chili powder; 10 whole cloves; 8 green cardamom pods; 4 black cardamom pods; 1 tsp cumin powder; 2 tsp coriander powder; 2 tsp Garam masala; 2 tsp curry powder; 2 stick cinnamon; 4 tsp salt; 2 Bay leaves; 10 Dried plums; 4 Green fresh cliantro; 1 pinch saffron; 9 cup Basmati Rice; 15 cup water; 4 whole green chilie

Servings: persons

1 Fish , meat , chicken ,goat or lamb 5lbs I used fish .
4 tbsp Oil
3 medium Onions slice thinly
3 tsp Garlic past
2 tsp Ginger past
3 medium Tomatos diced
1/4 cup yougart
1 tsp chili powder
10 whole cloves
8 green cardamom pods
4 black cardamom pods
1 tsp cumin powder
2 tsp coriander powder
2 tsp Garam masala
2 tsp curry powder
2 stick cinnamon
4 tsp salt
2 Bay leaves
10 Dried plums
4 Green fresh cliantro
1 pinch saffron
9 cup Basmati Rice
15 cup water
4 whole green chilie

1
Soak rice for half an hours .
2
Cook rice in ricecooker or Gas cooker until almost done.
3
Fry onions in oil until golden brown.
4
Add ginger and garlic
5
Add chili powdrer , cloves , cardamom , cumin , curry powder , garam masala , coriander , cinnamon stick , bay leaves , dried plums and salt
6
Add yougart
7
Add diced tomatoes and green chilies cook until dry
8
Add fish cook until fish is done and after takeout the fish and keep a side .
9
Later u can fry the fish .
10
Add cilantro and mix saffron with hot water keep a side.
11
Layer cooked rice and fish mixture and sprinkle with saffron mixture ,
12
If u layered in a pyrex tray Put in oven at 350 & deg; F for 20 minutes , If in gas cook for low heat.
13
And serve hot.

1859

kcal

Calories

Fat

385

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 Fish , meat , chicken ,goat or lamb 5lbs I used fish ., 4 tbsp Oil, 3 medium Onions slice thinly, 3 tsp Garlic past, and more.

Yes, Fish biriyani. falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish biriyani.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions