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fish biryani with fried fish pieces on a plate

fish biryani recipe, machhali biryani

yummy indian kitchen
Fish biryani, a pakki yakhni style of cooking rice, with a gravy, fish together on dum.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Course biryani, Main(Rice)
Cuisine Indian, South Indian
Servings 2
Calories 206 kcal

Ingredients
  

Fish marination

  • 6-7 fish pieces
  • salt to taste
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • ½ tsp ginger-garlic paste

For the gravy base:

  • 2-3 tablespoon oil
  • 2 cardamoms
  • 2 cinnamon sticks
  • 2 cloves
  • ½ tsp shahi jeera
  • 1 finely sliced large onion
  • ½ tsp ginger-garlic paste
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 3 green chillies
  • ¼ tsp garam masala powder
  • ¼ teaspoon black peppercorn powder
  • 1 small cup of yogurt.
  • salt to taste

Rice and garnishing

  • water for boiling rice
  • salt to taste
  • ¼ teaspoon shahi jeera
  • 3-4 black peppercorns
  • 2 small cinnamon sticks
  • 2 cloves
  • 2 cardamoms
  • 1 teaspoon lemon juice
  • 1 teaspoon oil
  • 2 cups basmati rice (soaked for at least 40 minutes)
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon chopped coriander leaves
  • 1 tablespoon orange food color mixed in water
  • 2 saffron strands soaked in milk
  • 2 tsp lemon juice
  • 1 teaspoon ghee

Instructions
 

Fish marination and frying:

  • Add fish pieces in a mixing bowl (clean and wash the pieces well).
  • add salt to taste, add red chilli powder, add turmeric powder, add ginger garlic paste.
  • Mix everything well.
  • Marinate the fish for 1 hour in refrigerator.
  • Heat oil in a pan.
  • Drop the marinated fish pieces.
  • Deep fry the fish pieces until nicely fried.
  • Take them out and set them aside for later use in biryani.

Fish curry base:

  • Take a cooking pot.
  • add oil and heat it.
  • add cardamoms, cinnamon sticks, cloves, shahi jeera.
  • add finely sliced large onion.
  • Saute the onions.
  • Stir fry the onions until they reach golden color.
  • add ginger garlic paste.
  • Saute for a minute.
  • Add in turmeric powder, red chilli powder.
  • Also, add green chillies, add garam masala powder, black peppercorn powder.
  • Mix well.
  • add in 1 small cup of yogurt.
  • Give a mix.
  • add salt to taste.
  • Mix.
  • Cook the masala until oil releases well on low to medium heat.
  • Keep stirring in between.
  • Set aside and start boiling rice for giving dum.

Rice and dum procedure:

  • In a cooking pot, add enough water for boiling.
  • Add salt to taste, shahi jeera, black peppercorns.
  • Also, add small cinnamon sticks, cardamoms, 2 cloves, 1 teaspoon lemon juice, 1 teaspoon oil.
  • Bring the water to a boil.
  • Add in 2 cups of soaked basmati rice to the boiling water(soak the rice for about 40 minutes).
  • Stir.
  • Cook the rice until it is ¾ done or 75% done.
  • switch off the flame.
  • Place the fried fish pieces over the curry base.
  • Add the strained rice all over the gravy curry
  • Garnish with chopped mint leaves, chopped coriander leaves.
  • Also, add orange food color mixed in water, saffron strands soaked in milk, lemon juice, ghee.
  • Close the lid of the biryani pot tightly.
  • Dum the biryani on medium heat for 5 minutes.
  • Dum on low heat for 15 minutes until rice is nicely done.
  • Fish biryani is ready.

Nutrition

Nutrition Facts
fish biryani recipe, machhali biryani
Amount Per Serving
Calories 206 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 8mg3%
Sodium 229mg10%
Potassium 73mg2%
Carbohydrates 10g3%
Fiber 5g21%
Sugar 3g3%
Protein 1g2%
Vitamin A 12IU0%
Vitamin C 12mg15%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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