fish biryani

Fish Dum Biryani

Course Main Course
Cuisine Andhra, Hyderabadi, Indian
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4
Author BINDU


For Biryani Masala

  • 1 1/2 tsp shahi jeera/caraway seeds
  • 1 tsp fennel seeds/saunf
  • 4 petals black stone flower
  • 1 flower mace
  • 1/8 nutmeg of a fruit
  • 4 cloves
  • 4 cardamom pods
  • 2 1-inch sticks cinnamon

For fried onions

  • 3 medium-sized onions
  • oil for deep-frying

For Marination

  • salt as required
  • 1/2 tsp turmeric powder
  • 1 tbsp red chili powder
  • 2 tsp biryani masala
  • 2 deep-fried onions
  • 1/2 a lemon
  • 1 tbsp ginger garlic paste
  • 1/4 cup fresh mint leaves
  • 300 grams whipped yogurt
  • 2 tbsp ghee/clarified butter
  • 5 tbsp oil
  • 500 grams boneless fish

For Boiling rice

  • 2.5 to 3 liters water
  • 500 grams soaked basmati rice
  • whole garam masala spices
  • 2 bay leaves
  • salt to mix until the water tastes salty
  • 2 tsp oil
  • a strainer

For Biryani

  • 1 deep-fried onion slices
  • 1/4 cup fresh mint leaves
  • 2 tsp ghee
  • aluminium foil to cover the pot
  • 1 deep cooking pot with a lid
  • 1 thick pan


Preparing Biryani Masala

  1. heat up the pan, add shahi jeera/caraway seeds, fennel seeds/saunf, black stone flower/biryani ka Phool, cardamoms, cinnamon sticks, cloves, mace and dry roast for a minute.
  2. grind them and make into a fine powder and keep aside.

Deep-frying the onions.

  1. take 3 medium-sized onions. cut them into very thin long slices.

  2. heat oil for deep-frying.
  3. deep fry onions until they turn into a nice golden brown color.

  4. strain out the excess oil to make them crispy.

Cleaning and cutting fish pieces

  1. soak fish fillets in buttermilk for 5 minutes and rinse gently.
  2. cut them into pieces and keep aside.

Soaking Rice

  1. take 500 grams of Basmati rice into a bowl, pour water and soak for 30 minutes.
  2. later rinse for 2-3 times before cooking.

Marinating the fish

  1. take a mixing bowl, add salt, turmeric powder, red chili powder, biryani masala powder and mix them.
  2. add 4-5 tbsp of oil(you can use the leftover oil used for deep-frying onion and mix again.

  3. add fried onions, ginger garlic paste, green chili paste, squeeze half a lemon, add finely whipped yogurt and mix it up really well.
  4. put the fish pieces and mix gently.

  5. leave the marinade for 15-20 minutes.

Cooking Rice

  1. pour 2.5 to 3 liters of water in a vessel.
  2. add whole garam Masala spices, salt, and a little oil.

  3. bring the water to boil. when the water starts to boil add the soaked Basmati rice.

  4. water stops to boil after adding the rice, so bring it to boil again.

  5. cook for exactly 3 minutes from the boiling point and turn off the heat.
  6. strain out the water from rice immediately.

Cooking dum biryani

  1. grease the cooking pot with little oil.
  2. add the fish marinade.then spread half boiled rice over it.
  3. add fried onions, fresh mint leaves, and little ghee.
  4. cover the pot with aluminum foil and cover with lid.

  5. keep a thick pan on the flame and place the cooking pot over it.
  6. cook on high heat for 15 minutes.
  7. next turn the heat to simmer and cook for 7-10 minutes.
  8. turn off the heat. transfer the biryani into serving bowl turning the pot upside down.