Tuesday, 2 September 2014


A perfect meal for the weekends.This fleshy fish is perfect for special occassions.Fish biryani is the easiest to make,when it comes to others like chicken ,beef ,mutton,etc.
hamour fish 1kl
onions 1 kl.sliced
ginger garlic paste 1 tbsp
green chilli paste 1 tbsp
tomatoes 1/2 kl
powders needed:
turmeric pwd 1/2 tsp
corriander pwd 1 tsp
jeera pwd 1/2 tsp
garam masala pwd 1 tsp.
pepper pwd.1/2 tsp
salt to taste
biryani rice of your choice 1 kl,washed and drained(4 cups)
mint leaves 1/2 cup
corriander leaves 1/2 cup
curry leaves 2 strands
lemon juice of 1 lime
ghee( for rice )1/2 cup
garam masala whole cloves 1,cardamom 2 ,cinnamom 1 "
for garnishing fried onions ,cashews and raisins
hot water 6 cups(1 cup rice=1 1/2 cups of water)
1. first marinate the fish in a pinch of turmeric and red chilli.(each of 1/2 tsp)
2.shallow fry the fish in oil ,only for few mints,keep aside.
3.in the same oil the fish was fried in, add the onions,saute till they are translucent
4. add the ginger garlic paste and the green chillies ,cook for few mints.
5.add all the pwds,and the tomatoes mentioned above and add 1 cup water .cook for 15 mints
6. add the fried fish and leaves,lemon juice
7.cover and simmer for few more mints
8.be careful not to sitr well as the fish might crumble.
9 in a big vessel add the ghee ,when hot add the whole garam masala and the hot water
.When the water is boiling add the drained rice and cover and cook till 3/4  of the rice is cooked.
10.Dum Layering:Take out half of the rice and fill in the fish masala,and top it with the rest of the rice.
11.prick holes all through the layered biryany for the heat to get through
12 garnish finely with fried onions and cashews ,raisins.
NOTE: I usually take out the fish and layer it on top of the rice so they don't break off.


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