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Recipes >> Seafood Fish Recipes > Fish Biryani by Chef Gulzar Hussain

Fish Biryani

Fish Biryani
Prep Time
35 Mins
Cook Time

45 Mins

Biryani's fan following seem to be growing everyday so does it's recipes. But fish biryani has been around for some time and still efficiently manages to leave everyone asking for more. Try out this delicious spicy version of fish biryani.
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Source:  Chef Gulzar Hussain in Cooking Show Live@9 on Masala Cooking TV Channel
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  • Fish boneless 1 kg
  • Rice ½ kg (soaked for 30 minutes)
  • Onion 2
  • Eggs white 2
  • Tomato 4 to 5
  • Clove 6 to 8
  • Green cardamom 6 to 8
  • Clarified butter 1 cup and 4 tbsp
  • Dry plum ½ cup
  • Corn flour ½ cup
  • Mint 1 bunch
  • Biryani essence few drops
  • Garlic cloves 10 (chopped)
  • White cumin seed 1 tsp
  • Whole coriander crushed 1 tbsp
  • All spice powder 1 tbsp
  • Ginger garlic paste 1 tbsp
  • Turmeric ½ tsp
  • Red chili powder 2 tbsp or to taste
  • Food color (yellow) as required
  • Salt to taste

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Cooking Directions

  1. Heat 2 tbsp clarified butter in a large pan and green cardamom, cloves and whole white cumin seed in it, saute for 2 minutes.

  2. Add sufficient water and boil.

  3. When water comes to a boil, add rice to it.

  4. Boil till the rice is half done and strain.

  5. For Fish: Take a mixing bowl add fish, turmeric, salt to taste, ginger garlic paste, yellow food color, egg whites and corn flour.

  6. Mix well and deep fry the fish till golden brown.

  7. For Curry: Heat 2 tbsp clarified butter in a pan, add 7 chopped garlic cloves and fry till light golden.

  8. Add chopped onions and fry till they turn brown.

  9. Pour ½ cup water followed by chopped tomatoes, red chili powder, all spice powder, coriander powder, turmeric powder and plums.

  10. Fry till gravy thicken and oil starts to separate.

  11. To Assemble: Heat 1 cup clarified butter in a large pan and add 3 chopped garlic cloves.

  12. Fry till golden and take out half the oil in a separate bowl.

  13. Add half of the curry and the entire rice into the pan.

  14. Add the remaining curry on top of rice followed by the fish pieces and the take out oil.

  15. Sprinkle biryani essence and chopped mint leaves on top, cover tightly and cook on very low heat for 15 minutes.

  16. Serve hot with raita.

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