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Fish Biryani by Apriena Pummer

Fish Biryani

Apriena Pummer
A delicious fish biryani to feed your soul
5 from 1 vote
Prep Time 45 mins
Cook Time 1 hr 15 mins
Total Time 2 hrs
Course Main Course
Cuisine Indian


  • 4 potatoes peeled and cut into 4's
  • 2 large onions chopped in half rings
  • 4 cloves garlic peeled and crushed
  • 3 Tbsp ghee
  • 1 kg fish (I used Hake) cut into pieces
  • 100 ml creme fraiche
  • 3 tbsp Masala (Curry powder)
  • 250 ml full fat yoghurt
  • 1 bunch coriander (dhania) chopped
  • 2 sprigs curry leaf
  • 1 bunch mint chopped
  • 2 cups basmati rice parboiled for 10 minutes
  • 1 tsp cumin (jeera) seeds
  • 1 tsp fenugreek (methi) seeds
  • 2 cinnamon sticks
  • 4 cloves
  • 3 tomatoes chopped
  • 1 cup green peas


  • Marinate your fish with the creme fraiche, 1 tablespoon masala, garlic, salt half of the chopped coriander and mint and set aside
  • Parboil your rice with cinnamon stick, 3 cloves and salt and set aside
  • Preheat your oven to 150 degrees celsius
  • Steam you potatoes in the microwave to soften slightly
  • In your pot, add ghee and fry your potatoes until golden, remove and set aside
  • In the same pot add your onions and fry till golden. Remove half the fried onions
  • To the remaining onions in your pot, add the fenugreek seeds, jeera seeds and cinnamon stick and the rest of the masala
  • Add the chopped tomatoes and curry leaves and mix well with the spices
  • Add the yoghurt and allow to cook for 5 minutes
  • Switch off the heat and place your marinated fish into the tomato and yoghurt sauce
  • Add a cup of frozen peas and start layering with potatoes, crispy fried onions, chopped dhania and mint and parboiled rice.
  • Add dollops of ghee, seal with foil and pot lid and pop into the oven for 1 hour 15 minutes.
Keyword biryani, fish, fish biryani